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.
- Prep time
- 20 min
- Cook time
- 1 hr 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 2 tablespoons Makloubeh spices
- 1 tablespoon bullion powder
- ½ teaspoon salt
- 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
- 1
Prepare your vegetables by cutting the cauliflower into florets, the eggplant (if using) into thick rounds, and the potato into rounds.
- 2
Place them on a baking sheet lined with parchment paper and top them with 3 tablespoons of oil.
- 3
Bake uncovered at 450℉ for 1 hour, or until soft. In the meantime, wash and soak the rice for 30 minutes in cold water.
- 4
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.
- 5
Drain the rice, mix the seasonings in it, and place on top of the vegetables, then top with the remaining vegetables.
- 6
Top with enough boiling water to cover by 1 inch, about 3 cups or so.
- 7
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.
- 8
Let it sit in the pot, covered, for 15 minutes before flipping.