Saudi Maqluba (Upside-Down Rice and Vegetables)

Ingredients

• 2 cups Basmati rice
• 1 head Cauliflower florets
• 1 large Eggplant, sliced
• 2 medium Potatoes, sliced
• 1 large Onion, sliced
• 4 cups Chicken broth
• 4 tablespoons Olive oil
• 1 teaspoon Cumin powder
• 0.5 teaspoon Cinnamon
• 0.5 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Pine nuts (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold running water until the water runs clear, then set aside to drain.
2. 2Heat 4 tablespoons of Olive oil in a large, heavy-bottomed pot over medium-high heat (204.4°C / 200°C). Carefully add the sliced Eggplant and sliced Potatoes and fry for 5-7 minutes per side, until golden brown and tender. Remove the eggplant and potatoes from the pot and set them aside on a plate.
3. 3Add the Cauliflower florets to the same pot and fry for 4-5 minutes, stirring occasionally, until lightly browned and slightly tender. Remove the cauliflower from the pot and set it aside with the eggplant and potatoes.
4. 4Add the sliced Onion to the pot and cook over medium heat (148.9°C / 150°C) for 5-7 minutes, stirring frequently, until softened and translucent. Do not let the onion brown.
5. 5Arrange the fried eggplant slices, potato slices, and cauliflower florets in an even layer over the cooked onion in the pot. Sprinkle evenly with 1 teaspoon Cumin powder, 0.5 teaspoon Cinnamon, 0.5 teaspoon Turmeric, 1 teaspoon Salt, and 0.5 teaspoon Black pepper.
6. 6Add the drained 2 cups of Basmati rice on top of the vegetables and spices. Pour in the 4 cups of Chicken broth. Ensure the broth covers the rice and vegetables.
7. 7Bring the liquid to a rolling boil over high heat (232.2°C / 230°C). Once boiling, immediately reduce the heat to low (93.33°C / 95°C), cover the pot tightly with a lid, and simmer for 30-35 minutes, or until the rice is fully cooked and all the chicken broth has been absorbed. You should not hear any bubbling.
8. 8Remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to finish cooking the rice and helps the layers set. Place a large serving plate upside down over the top of the pot. With oven mitts, firmly grasp both the pot handles and the plate, and quickly and confidently flip the entire assembly upside down. Carefully lift the pot off the plate, leaving the Maqluba on the plate.
9. 9If using, sprinkle the 0.25 cup of Pine nuts over the top of the Maqluba before serving.

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