Maqluba Recipe


  • 1 large potato, cubed (1 1/2 cups)
  • 5 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
  • Kosher salt and black pepper
  • 1/2 large eggplant, cubed (2 cups)
  • 2 cups basmati rice
  • 1 large onion, diced (1 1/2 cups)
  • 3 garlic cloves, minced (1 Tbsp)
  • 2 tsp turmeric
  • 2 tsp allspice
  • 2 tsp cinnamon
  • Seeds from 5 cardamom pods
  • 1/2 tsp ground cloves
  • 1 pound ground lamb or beef (can omit for a vegetarian version)
  • 2 Tbsp tomato paste
  • 3 large tomatoes, cut into 1/2-inch thick slices
  • 3 cups unsalted chicken or vegetable broth, at room temperature (plus up to 1 cup more, if needed as rice cooks)
  • Garnishes (optional):
  • 2 Tbsp pine nuts, 1/4 cup chopped flat-leaf parsley or cilantro, 1/4 cup fried onions


  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. Place cubed potato on lined baking sheet. Drizzle with 1 Tbsp oil and sprinkle generously with salt and pepper. Roast for 10 minutes. Add eggplant, drizzle with another 1 Tbsp oil and sprinkle with salt and pepper. Return to oven for 10 minutes or until vegetables are browned.
  3. While vegetables roast, rinse rice in a strainer. Place rice in a bowl, cover with warm water, and soak for 20 minutes. (While rice soaks, proceed to step 4.) After 20 minutes, drain rice and season with 2 1/2 to 3 tsp salt.
  4. Heat a large skillet over medium heat. Add 1-2 Tbsp oil. Sauté onion and garlic until soft. Add 1 tsp salt, 1/2 tsp pepper, and remaining spices. Cook, stirring, for 1 minute. Add ground meat and tomato paste. Stir and cook until meat is no longer pink. Taste and adjust seasoning. Set aside.
  5. Line the bottom of a 3 to 4-quart saucepan with a tight-fitting lid with a circle of parchment paper. Brush 2 Tbsp olive oil over parchment. Arrange slices of tomato over parchment in two layers.
  6. Top tomatoes with roasted potatoes and eggplant. Spoon meat mixture over vegetables and press down with the flat bottom of a measuring cup or the back of a large spoon.
  7. Cover with drained rice. Carefully pour 3 cups room-temperature broth over rice, so as not to disrupt the grains. Do not stir.
  8. Bring contents of pot to a gentle boil, then reduce to a simmer. Cover pan with a sheet of foil, then place the lid over the foil on the pan. Crimp extra foil around the rim where the lid meets the pan to seal in the steam. Simmer gently for 15 minutes.
  9. Remove foil and lid, then carefully fluff just the top layer of rice, stirring center grains to the outside for even cooking. Recover with foil and lid and cook for another 25 minutes. Check doneness of rice. If it needs more cooking, fluff again and add a little more broth, if it appears dry. Simmer gently for another 5-10 minutes or until rice is tender. Remove from heat and set aside for 10-20 minutes before inverting.
  10. Place a large, rimmed platter over the top of the pan. Protect your hands with oven mitts. In one swift motion, hold the platter in place and carefully invert the maqluba onto the platter. Carefully remove the pan. Garnish with pine nuts, parsley, and fried onions. Cut into wedges and serve warm.
  11. Cook’s Tip:
  12. If your maqluba falls apart as you invert it, don’t worry. Garnish and enjoy — it will taste just as good! You can also transfer it to a beautiful bowl for a more elegant presentation.


Amount Per Serving (based on 8 servings)
Calories: 450
Fat: 21 g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 40 mg
Sodium: 440 mg
Carbohydrates: 51 g
Fiber: 3 g
Sugar: 4 g
Added Sugars: 0 g
Protein: 256 g
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