Maqluba (Palestinian Upside-Down Rice and Vegetable Casserole)

Maqluba means “upside-down” in Arabic, describing how this layered Palestinian dish of rice and fried vegetables is flipped onto a platter tableside. This vegetarian version layers eggplant, cauliflower, and potatoes for a dish that’s as dramatic to serve as it is comforting to eat.

Ingredients

• 1 large eggplant, sliced into rounds
• 1 small cauliflower, cut into florets
• 2 potatoes, sliced into rounds
• Olive oil, for frying
• 2 cups basmati rice, rinsed and soaked 30 minutes
• 1 onion, sliced
• 3 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp turmeric
• Salt and pepper, to taste
• 1/4 cup toasted pine nuts and almonds, for garnish
• Plain yogurt, for serving

Instructions

1. Fry the vegetables
   Shallow-fry the eggplant, cauliflower, and potato slices separately in olive oil until golden, then drain.
2. Saute the onion
   In the pot you’ll cook the maqluba in, saute the onion until golden and fragrant.
3. Layer the pot
   Arrange fried potatoes on the bottom, followed by cauliflower, then eggplant.
4. Add the rice
   Spread the soaked rice over the vegetables, then sprinkle with cinnamon, cumin, allspice, turmeric, salt, and pepper.
5. Add the broth
   Gently pour the broth over the rice without disturbing the layers.
6. Cook covered
   Bring to a boil, reduce heat, cover tightly, and cook 35-40 minutes until rice is tender.
7. Flip and serve
   Rest 10 minutes, then place a platter over the pot and flip. Lift the pot away, garnish with nuts, and serve with yogurt.

The flip is the fun part, let the pot rest fully before turning it over so the layers hold their shape.