Vegetarian Makloubeh
Indulge in a wholesome vegetarian Makloubeh, featuring eggplant, cauliflower, potatoes, onion, and rice, and served in a captivating upside-down style. Elevate your Ramadan dinners with this flavorful choice that promises to satisfy your family's taste buds and fill their hearts with warmth.
Ingredients
- 1½ cups Jasmine rice
- 1 medium head of cauliflower cut into florets
- 2 large potatoes peeled and cut into ½ inch thick circles
- 1 cup baby carrots (or sliced thick carrots)
- 1 large eggplant optional
- 1 large tomato cut into ½ inch circles
- 3 cups hot water enough to cover the rice by 1 inch
- ¼ cup oil divided
For the Spices:
- 2 tablespoons Makloubeh spices
- 1 tablespoon bullion powder
- ½ teaspoon salt
If you don't have the ready Makloubeh spices, you can add the following seasonings instead:
- 2 teaspoons 7 spice
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ½ teaspoon cumin
- 1 teaspoon coriander powder
- ½ teaspoon mild curry powder
- 1 tablespoon bullion powder
- ½ teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Prepare your vegetables by cutting the cauliflower into florets, the eggplant (if using) into thick rounds, and the potato into rounds.
- Place them on a baking sheet lined with parchment paper and top them with 3 tablespoons of oil.
- Bake uncovered at 450℉ for 1 hour, or until soft. In the meantime, wash and soak the rice for 30 minutes in cold water.
- To layer your pot, add a small circle of parchment paper (it helps it not stick or burn) and 1 tablespoon of oil and cut the tomato into circles and lay them flat at the bottom. Place half of the baked vegetables.
- Drain the rice, mix the seasonings in it, and place on top of the vegetables, then top with the remaining vegetables.
- Top with enough boiling water to cover by 1 inch, about 3 cups or so.
- Let it come to a boil for 5 minutes, then cover, and lower the heat to low for 15-20 minutes, or until the water is all absorbed and rice is done.
- Let it sit in the pot, covered, for 15 minutes before flipping.
Notes
- Use a non-stick baking dish to make flipping out the food simpler while maintaining a lovely presentation. You should also make sure the dish is not too narrow, so pick a wide dish so the rice cooks evenly.
- Don't skimp on the seasoning: To keep the vegetarian makloubeh from tasting bland, don't forget to add seasoning to each layer for delicious taste. The seasoning should be adapted in accordance with how salty your stock is.
- Keep your cool whilst flipping! Make sure you hold the pot and plate handles firmly. Quickly and carefully turn it over, then gently place it. Flip carefully and tap the pot to ensure nothing is left.
Tried this recipe?Let us know how it was!