Vegetarian Maqluba

Experience the vibrant flavors of the Middle East with this show-stopping Vegetarian Maqluba, a comforting and aromatic one-pot dish that's as visually stunning as it is delicious. Layered with golden fried eggplant, potato, carrot, cauliflower, and tender chickpeas, this vegetarian twist on the traditional maqluba creates a beautiful patchwork of flavors and textures. Seasoned with warm spices like cinnamon, allspice, turmeric, and cumin, and infused with fragrant basmati rice cooked to fluffy perfection, this dish is rich in spice, color, and soul. Served in its signature upside-down presentation, Vegetarian Maqluba is not only a feast for the taste buds but also a centerpiece-worthy meal that’s perfect for family gatherings or special occasions. Garnished with fresh parsley for an herbaceous finish, this hearty dish is guaranteed to impress vegetarians and omnivores alike.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 whole Medium eggplant
• 1 whole Large potato
• 1 whole Large carrot
• 250 grams Cauliflower florets
• 125 milliliters Olive oil
• 1 whole Large onion
• 400 grams Chickpeas (canned and drained)
• 300 grams Basmati rice
• 1 whole Cinnamon stick
• 1 teaspoon Ground allspice
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 750 milliliters Vegetable broth
• 1 whole Tomato
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash and slice the eggplant, potato, and carrot into 1 cm thick rounds.

Step 2

Cut the cauliflower into evenly-sized florets.

Step 3

Heat 50 milliliters of olive oil in a large frying pan over medium heat.

Step 4

Fry the eggplant slices until golden brown on both sides, about 5 minutes per side. Drain them on paper towels.

Step 5

Repeat frying with the potato slices, carrot slices, and cauliflower florets, adding more oil as necessary. Set aside once each is golden.

Step 6

Finely chop the onion and sauté it in the remaining olive oil until soft and translucent, about 5 minutes.

Step 7

Add the chickpeas to the onion and sauté for another 2 minutes.

Step 8

Wash the basmati rice under cold water until the water runs clear.

Step 9

In a large, heavy-bottomed pot, begin layering: start by arranging the tomato slices at the bottom to prevent sticking. Next, layer over with eggplant, potatoes, carrots, cauliflower, and the chickpeas and onion mixture.

Step 10

Sprinkle the allspice, turmeric, cumin, salt, and pepper evenly over the vegetables.

Step 11

Spread the rinsed rice evenly over the vegetable layers.

Step 12

Nestle the cinnamon stick into the rice and gently pour the vegetable broth over everything.

Step 13

Bring the pot to a light simmer over medium heat, cover it with a lid, and reduce the heat to low. Cook for 40 minutes until the rice is fully cooked and tender.

Step 14

Once done, let the pot sit covered for 10 minutes off the heat to settle.

Step 15

To serve, invert the pot carefully onto a large serving platter, allowing the maqluba to come out in a molded form. Gently tap the bottom of the pot if needed.

Step 16

Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

Serving size	(2666.3g)

Amount per serving	% Daily Value*
Calories	2912.6

Total Fat 138.6g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 13.6g
Cholesterol 0mg	0%
Sodium 8526.8mg	0%
Total Carbohydrate 353.7g	0%
Dietary Fiber 64.1g	0%
Total Sugars 62.7g
Protein 77.3g	0%

Vitamin D 0IU	0%
Calcium 585.8mg	0%
Iron 29.8mg	0%
Potassium 6077.8mg	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: 42.0%

Protein: 10.4%

Carbs: 47.6%