A magnificent Palestinian and Jordanian upside-down rice dish whose name literally means 'flipped.' Layers of spiced rice, fried or roasted vegetables (eggplant, cauliflower, tomatoes), and whole spiced chicken are packed tightly into a pot, cooked until the rice absorbs all the fragrant broth, then inverted dramatically onto a large platter so the caramelized bottom becomes the crown. The reveal at the table is a beloved ritual, exposing the glossy, crisp rice top beneath which the chicken and vegetables are hidden.
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the chicken pieces with the onion, baharat, turmeric, salt, and pepper in water to cover for 30 minutes until par-cooked. Remove chicken and strain the broth. Reserve 3 cups of broth.
the eggplant slices in hot oil in batches until deep golden brown. the cauliflower florets until charred at the edges. Brown the par-cooked chicken pieces in oil skin-side down until the skin is golden and crispy. Set everything aside.
In a large, heavy-bottomed pot (at least 5 quarts), arrange the tomato slices across the bottom to create a protective, caramelizing layer. Place the browned chicken pieces over the tomatoes. Layer the eggplant over the chicken, then the cauliflower.
Pour the drained, soaked rice evenly over all the layers. Carefully pour the warm, seasoned broth over the rice, enough to come just above the rice level. Bring to a over medium-high heat.
Reduce heat to the absolute minimum and cover tightly. Cook undisturbed for 35 to 40 minutes until the rice has absorbed all the broth. Remove from heat and rest, still covered, for 10 minutes . Place a large serving platter over the pot and invert in one decisive movement. Lift the pot away slowly to reveal the makloubeh. Garnish with toasted nuts and fresh parsley, and serve with plain yogurt.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
