Dairy-Free Maqluba
Discover the vibrant flavors of Dairy-Free Maqluba, a reimagined twist on the traditional Middle Eastern dish that’s as beautiful as it is satisfying. This one-pot masterpiece layers perfectly seasoned chicken, golden-fried vegetables like eggplant, zucchini, potatoes, and carrots, and fragrant basmati rice, all infused with warm, earthy spices like cumin, coriander, cinnamon, and cardamom. The dish is carefully inverted to reveal its stunning layers and topped with toasted pine nuts for a delightful crunch. With no dairy and wholesome, nutrient-packed ingredients, this dish is perfect for those seeking a flavorful, allergy-friendly option. Serve it as a show-stopping centerpiece for family dinners or special gatherings, and enjoy the comforting aroma that will fill your kitchen as it cooks. Perfectly balanced, hearty, and visually impressive, Dairy-Free Maqluba is bound to become a favorite in your recipe collection.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 large eggplant
- 1 large zucchini
- 2 medium potatoes
- 2 medium carrot
- 2 medium tomato
- 500 grams chicken breasts
- 2 cups basmati rice
- 3 cups water
- 0.5 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon turmeric powder
- 2 pieces bay leaves
- 4 cloves garlic cloves
- 3 tablespoons pine nuts
Directions
Step 1
Slice the eggplant, zucchini, potatoes, and carrots into 1/2 inch thick rounds.
Step 2
Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 5 minutes each. Remove and drain on paper towels.
Step 3
In the same skillet, fry the potato slices until golden, about 5 minutes each side, then set aside.
Step 4
Fry the zucchini and carrots in the skillet until just tender, about 4 minutes per side. Remove and set aside.
Step 5
Slice the tomatoes into thin rounds and set aside.
Step 6
In a large pot, add 2 tablespoons of oil and heat over medium heat. Add the chicken breasts, season with salt and pepper, and cook until browned on both sides, about 8 minutes per side.
Step 7
Remove the chicken from the pot, shred or cut into chunks and set aside.
Step 8
Rinse the basmati rice under cold water until the water runs clear, then soak in water for 20 minutes. Drain and set aside.
Step 9
In the same pot, add the remaining vegetable oil. Add minced garlic and cook until fragrant, about 1 minute.
Step 10
Layer the prepared vegetables in the pot starting with potatoes, eggplant, zucchini, and carrots. Follow with a layer of chicken pieces.
Step 11
Add the layer of tomato slices over the chicken.
Step 12
Sprinkle all the spices including salt, pepper, cumin, coriander, cinnamon, cardamom, and turmeric evenly over the tomatoes.
Step 13
Spread the drained rice over the vegetables and chicken evenly.
Step 14
Pour 3 cups of water over the rice, add bay leaves, and bring to a boil.
Step 15
Cover the pot, reduce the heat to low, and simmer for 45 minutes or until rice is cooked and has absorbed the liquid.
Step 16
In a separate small skillet, toast the pine nuts over medium heat until golden brown and set aside.
Step 17
Remove the pot from heat and let it rest for 10 minutes.
Step 18
Carefully invert the pot onto a large serving platter to reveal the layered Maqluba.
Step 19
Garnish with toasted pine nuts on top. Serve hot.
Nutrition Facts
| Serving size | (3411.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3183.6 |
| Total Fat 145.5g | 0% |
| Saturated Fat 22.2g | 0% |
| Polyunsaturated Fat 76.7g | |
| Cholesterol 410.9mg | 0% |
| Sodium 10719.3mg | 0% |
| Total Carbohydrate 288.9g | 0% |
| Dietary Fiber 42.0g | 0% |
| Total Sugars 70.5g | |
| Protein 195.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 450.1mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 5362.9mg | 0% |
Source of Calories