Fava Bean Maqluba - Rabiyieh

Ingredients

• 5 pounds lamb shoulder (about 5-7 pieces)
• 2 tablespoons olive oil (or ghee)
• 1 large onion (quartered)
• 2 dried bay leaves
• 8 cardamom pods
• 1 teaspoon whole black pepper corns
• 1 tablespoon whole allspice
• 1 teaspoon whole cloves
• 1 teaspoon ground turmeric
• 1/2 tablespoon coriander powder
• 1 tablespoon 7 spices
• 2 teaspoons garlic powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon black pepper
• 2 teaspoons salt
• water to cover
• neutral oil (for frying)
• 1-2 large tomatoes (to cover the bottom of the pot)
• 2 russet potatoes (peeled and cut into 1/4 inch rounds)
• 2 cups fresh green fava beans (stems removed, cut into 1-inch pieces)
• 2 large eggplants (sliced into 3/4 inch thick rounds)
• 5 garlic cloves (sliced in half or whole)
• 2 cups basmati rice (washed a few times, soaked in cold water for 15 minutes)
• 4 1/2 cups reserved lamb broth
• 2 teaspoons 7 spices
• 1/4 teaspoon turmeric
• salt to taste

Instructions

1. 1

   --- Make The Lamb Broth ---

2. 2

   To start, add 2 tablespoons of olive oil or ghee to a large pot on medium-high heat. Add the quartered onions and the lamb. Move the lamb around so it doesn’t stick.

3. 3

   Add the whole allspice, whole black pepper, dried bay leaves, cardamom pods, and cloves. Mix well. Let the lamb cook like this for 5 minutes, moving it around often.

4. 4

   Add the ground 7 spices, ground turmeric, salt, pepper, ground cardamom, garlic powder, and ground coriander. Mix well.

5. 5

   Add a lot of cold water to cover. Let it come to a boil. Skim the foam that comes to the top and discard it. Once it boils for 5-10 minutes, reduce the heat to medium and cover.

6. 6

   Let it cook for 1½-2 hours, or until the lamb is tender. Check on it frequently to add more water if necessary. Once the lamb is done cooking, remove it from the broth and strain the broth. Do NOT discard the liquid.

7. 7

   --- Prepare The Rice ---

8. 8

   While the lamb is cooking, wash the basmati rice a few times until the water runs clear and soak in cold water for 15 minutes before draining.

9. 9

   Add the salt, turmeric, and 7 spices to it once drained.

10. 10

    --- Fry The Vegetables ---

11. 11

    While the lamb is cooking, trim both ends of the fava beans. Cut each long bean into 3-4 smaller pieces (depending on length). Each piece should be about 1 inch long. Fry them in hot oil over medium-high heat for 2-3 minutes. They should remain green but have small golden or lightly brown specks. Set aside to drain.

12. 12

    Cut the eggplant and fry it on both sides until golden. Aim for the eggplant to be slightly thick (about ¾-1 inch) to retain its shape while cooking.

13. 13

    Cut the potatoes and fry them on both sides. For the garlic cloves, you can choose to fry them whole or cut them in half.

14. 14

    --- Assemble The Maqluba ---

15. 15

    Add a circle of parchment paper to the bottom of your nonstick pot. Layer the sliced tomatoes, and add a few eggplant slices on top. Add half of the fava beans and potatoes. Add the cooked lamb on top and make sure everything is in 1 even layer. Then, add the remaining fried vegetables.

16. 16

    Add the spiced rice right on top. Spread it around so it’s in 1 even layer. Add the pot to the stove on medium-high heat. Pour the 4½ cups of HOT broth right on top. Let the pot come to a rolling boil (about 3-5 minutes), and you should start seeing the rice absorb the liquid.

17. 17

    Cover the pot with aluminum foil and the lid. Reduce the heat to low. Allow the pot to simmer for 15-25 minutes, or until the rice has fully absorbed the liquids. Let the pot rest off the heat for 15 minutes before flipping.

18. 18

    Garnish with fried almonds and parsley, and serve with plain yogurt and Salata Arabiyeh.