Maqluba (upside-down rice with chicken and roasted vegetables)

Maqluba means 'upside down' in Arabic: a Palestinian-Jordanian family dish where meat, roasted vegetables and rice cook in layers in one pot, then the whole thing is dramatically flipped onto a platter.

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Method

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1. Cook the chicken with the onion, cinnamon, bay leaves and salt in 1.2 l water for 40 minutes. Remove the meat, and strain the stock. ⏱ Timer: 40 min
2. Rinse the rice and soak it in lukewarm salted water for 20 minutes, then drain and toss with half the baharat and the turmeric. ⏱ Timer: 20 min
3. Salt the aubergine and let it drain for 15 minutes; fry the aubergine and cauliflower in batches in the oil until golden brown (or brush with oil and roast at 220 °C for 25 minutes in the oven). ⏱ Timer: 15 min
4. Line the bottom of a thick-bottomed, tall pot with tomato rings, then the chicken pieces skin-side down, then the aubergine and cauliflower.
5. Spread the rice evenly on top, and carefully pour over enough hot, salted stock seasoned with the remaining baharat to cover it by 2 cm.
6. Bring to the boil, then cook covered over the lowest heat for 30-35 minutes, until the rice is tender and has absorbed the liquid. Rest for 15 minutes. ⏱ Timer: 30 min
7. Place a large plate over the pot, flip it over in one firm motion, and after a few minutes carefully lift off the pot.
8. Sprinkle with toasted almonds, and serve with yoghurt and salad.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Resting is important: it's what lets it hold together without falling apart when flipped.
• Potato or pumpkin can go in instead of the cauliflower.

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