Soy-Free Maqluba

Transform your dinner table with this stunning Soy-Free Maqluba, a flavorful Middle Eastern upside-down rice dish that's a feast for both the eyes and palate. Packed with wholesome layers of roasted eggplant, potatoes, cauliflower, tender chicken thighs, and aromatic basmati rice, this soy-free version retains all the traditional richness while catering to soy-sensitive diets. Scented with a warm spice blend of allspice, cumin, and cinnamon, and baked to perfection, this one-pot dish delivers hearty, comforting flavors in every bite. Finished with a dramatic flip to reveal its beautifully layered presentation and garnished with crunchy almonds and vibrant parsley, this dish serves as an impressive centerpiece for family dinners or special gatherings. Perfectly balanced and satisfying, Soy-Free Maqluba will transport your taste buds straight to the heart of the Middle East!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 2 large potatoes
• 1 medium head cauliflower
• 3 large tomatoes
• 2 cups white rice
• 3 cups chicken broth
• 1.5 pounds chicken thighs
• 1 large onion
• 0.5 cup vegetable oil
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon black pepper
• 1.5 teaspoons salt
• 0.25 cup fresh parsley
• 0.5 cup almonds
• 2 cups water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants and potatoes into 1/4-inch thick rounds.

Step 3

Break the cauliflower into medium-sized florets.

Step 4

Place the eggplants, potatoes, and cauliflower on a baking sheet, toss with a little vegetable oil, and season with salt.

Step 5

Roast for 20-25 minutes until they start to soften and lightly brown.

Step 6

Meanwhile, rinse the rice under cold water until clear, then soak it in a bowl of water for 20 minutes, and drain.

Step 7

In a large pot, heat half of the vegetable oil over medium heat.

Step 8

Add the chicken thighs and sear until browned on all sides. Remove and set aside.

Step 9

In the same pot, add the sliced onion and sauté until golden brown.

Step 10

Stir in allspice, cumin, cinnamon, black pepper, and salt.

Step 11

Return the seared chicken to the pot. Add 2 cups of water, cover, and simmer for 30 minutes until the chicken is tender.

Step 12

In a large, deep oven-safe pot or a Dutch oven, layer half of the cooked onions and chicken pieces at the bottom.

Step 13

Follow the chicken layer with the roasted potato and eggplant slices, cauliflower, and tomato slices.

Step 14

Spread the rice evenly over the vegetables and chicken.

Step 15

Pour the chicken broth over the rice and add the remaining onion on top.

Step 16

Cover the pot tightly with a lid or aluminum foil.

Step 17

Bake in the preheated oven for 45-50 minutes until the rice is tender and the liquid has been absorbed.

Step 18

Allow the pot to rest for 10 minutes, then place a large serving platter upside down over the pot and flip them together to reveal the layered dish.

Step 19

Garnish with sliced almonds and fresh parsley before serving.

Nutrition Facts

Serving size	(5026.2g)

Amount per serving	% Daily Value*
Calories	4330.8

Total Fat 221.8g	0%
Saturated Fat 40.7g	0%
Polyunsaturated Fat 68.5g
Cholesterol 639.6mg	0%
Sodium 7723.3mg	0%
Total Carbohydrate 358.3g	0%
Dietary Fiber 73.0g	0%
Total Sugars 76.3g
Protein 250.5g	0%

Vitamin D 47.6IU	0%
Calcium 826.0mg	0%
Iron 26.9mg	0%
Potassium 10767.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 22.6%

Carbs: 32.3%