Upside Down (Maqluba)

Recipe View 20 mins In a large pot, combine water, chopped onions, garlic, ground cinnamon, ground turmeric, garam masala, salt, and pepper. Bring the mixture to a boil over high heat. Add the lamb pieces, reduce the heat to low, and gently simmer for 15-20 minutes, allowing the flavors to meld and the lamb to become tender.

Recipe View 5 mins Carefully separate the cooked lamb from the flavorful broth using a slotted spoon. Set the lamb aside and transfer the broth to a bowl for later use.

Recipe View 10 mins While the lamb is simmering, heat the cooking oil in a large, deep skillet over medium heat. Fry the eggplant slices in batches, ensuring they don't overcrowd the pan, until golden brown on both sides. This should take approximately 3-4 minutes per side. Remove the fried eggplant slices and place them on a plate lined with paper towels to drain excess oil.

Recipe View 8 mins Using the same skillet and remaining oil, fry the zucchini slices until lightly browned, about 2-3 minutes per side. Remove and drain on paper towels.

Recipe View 8 mins Briefly cook the cauliflower florets in the same oil until they start to soften, around 3-5 minutes. Remove and drain.

Recipe View 5 mins Lightly cook the broccoli florets in the oil for 2-3 minutes until they turn bright green and are slightly tender. Remove and drain.

Recipe View 5 mins Layer the cooked lamb evenly on the bottom of the large pot. Arrange the fried eggplant, zucchini, broccoli, and cauliflower in layers over the lamb. The arrangement doesn't have to be perfect, but try to distribute the vegetables evenly.

Recipe View 2 mins Gently pour the jasmine rice over the layered meat and vegetables, shaking the pot lightly to help the rice settle into the spaces between the ingredients.

Recipe View 2 mins Pour the reserved lamb broth over the rice mixture until the liquid completely covers the rice. If needed, add additional water to ensure the rice is submerged.

Recipe View 45 mins Cover the pot tightly with a lid and simmer over low heat for 30-45 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid during this time to ensure even cooking.

Recipe View 10 mins Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes.

Recipe View 5 mins Carefully place a large serving platter over the top of the pot, ensuring it completely covers the opening. With a firm grip, quickly and confidently flip the pot upside down onto the platter. Allow the pot to sit for a minute or two to allow the Maqluba to settle before carefully lifting the pot off the platter, revealing the beautifully layered dish.

Recipe View 1 mins Serve the Upside Down (Maqluba) immediately with a side of plain yogurt for a cooling contrast.