🍲 Maqluba (Upside-Down Rice)

Method

1. Wash the 3 cups of rice and soak in water for 30 minutes; slice the eggplants 1 cm thick and sprinkle them with a little salt.

2. Put the chicken in a pot with the 6 cups of water, the quartered onion, 1/2 tbsp of the seven spices and salt; when it boils over high heat, skim off the scum.

3. Cover and cook over medium heat for 35–40 minutes until the chicken is cooked, then lift it out, strain the broth and keep it.

4. While the chicken cooks, pat the eggplant dry and fry it in hot oil over medium-high heat for 3–4 minutes per side until browned; fry the cauliflower and potatoes too if using.

5. Drain the fried vegetables on kitchen paper.

6. In the bottom of a deep pot, arrange the tomato slices if using, then the chicken pieces, then the fried vegetables.

7. Drain the rice and mix it with the rest of the seven spices, the 1/2 tsp turmeric and a little salt, spread it over the vegetables and level the top.

8. Gently pour the hot broth down the side of the pot until it covers the rice by one finger.

9. Boil over high heat for 5 minutes, then cover, lower the heat and cook for 30 minutes until the rice has absorbed the broth and is cooked.

10. Turn off the heat and let the covered pot rest for 10 minutes.

11. Place a large tray over the pot and flip it in one firm move; leave the pot on top for 2 minutes, then lift it off gently.

12. Garnish the maqluba with toasted almonds and pine nuts if you have them, and serve hot with yogurt.

💡 2 more secrets for this dish in the Tahwa app (Plus).