Maqluba (Makloubeh) with Lamb (Arabic rice dish)

Ingredients

• 600 g - 900g of lamb or veal pieces (approx. 1.5 lbs to 2 lbs per preference - see note 1)
• 2 tablespoons vegetable oil
• 2 cinnamon sticks
• 4 pods green cardamom
• 3 bay leaves
• 4 whole allspice or black peppercorn (optional but recommended)
• 4 whole cloves (optional but recommended)
• 1/2 teaspoon turmeric
• 4 tablespoons tomato paste
• 3.5 teaspoons salt
• 1.5 teaspoons black pepper
• 3 cups water
• 2 eggplants (approximately 700g)
• 1/2 teaspoon salt
• 4 tablespoons vegetable oil
• 2 large potatoes
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 large onion
• 1 large bell pepper (red or orange, not green)
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 2.5 cups basmati rice
• 5.5 cups total liquid (combination of the meat broth and additional water)
• 1 tomato
• 1/2 cup slivered or blanched almonds (or pine nuts)
• 1/2 cup parsley (chopped)

Instructions

1. 1

   Start by preheating the oven to 450F

2. 2

   Wash the eggplant and peel it every other stripe as shown in the ingredients photo. Cut into into thick slices, about half an inch thick

3. 3

   Wash and peel the potatoes, and cut them into roughly half inch thick circles

4. 4

   Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.

5. 5

   Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.

6. 6

   Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.

7. 7

   Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.

8. 8

   To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required. I do this by using a measuring cup to measure the total amount of stick then top it up with water until I reach 5.5 cups

9. 9

   Wash the rice several times until the water runs clear. Drain it and set aside

10. 10

    Cut the tomato into slices

11. 11

    To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice

12. 12

    Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice

13. 13

    Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so

14. 14

    Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.

15. 15

    After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes. If you open it and realize your top layer of rice is undercooked or under seasoned, read the troubleshooting section

16. 16

    When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over (have someone nearby to help you if you need it). Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba

17. 17

    Lift the pot very slowly to help keep it intact. Serve with yogurt or Jajik and enjoy!