Name: Vegetarian Makloubeh
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 cups Basmati or long grain rice; 1 large eggplant, sliced; 1 small cauliflower, broken into florets; 2 carrots, sliced; 2 potatoes, sliced; 1 large onion, chopped; 3 cloves garlic, minced; 1 tsp ground allspice; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; Salt, to taste; Black pepper, to taste; 2 bay leaves; 4 cups vegetable broth or water; 3 tbsp olive oil; 2 tbsp pine nuts or slivered almonds (optional, for garnish); 2 tbsp chopped fresh parsley (for garnish)

Why You’ll Love This Recipe

Vegetarian Makloubeh is the perfect blend of comfort and culture. With its fragrant spices, tender vegetables, and fluffy rice, each bite delivers deep Middle Eastern flavors. It’s a show-stopping dish that’s ideal for gatherings, yet simple enough for a family dinner. Plus, it’s highly customizable, healthy, and naturally vegan. Whether you’re introducing yourself to Arabic cuisine or looking for a vegetarian centerpiece, this recipe will impress every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Basmati or long grain rice
Eggplant
Cauliflower
Carrots
Potatoes
Onion
Garlic
Ground allspice
Ground cinnamon
Ground turmeric
Salt
Black pepper
Bay leaves
Vegetable broth or water
Olive oil
Pine nuts or slivered almonds (optional for garnish)
Fresh parsley (for garnish)

Directions

Rinse the rice under cold water until the water runs clear, then soak it for 30 minutes. Drain and set aside.
Slice the eggplant, carrots, and potatoes. Break the cauliflower into florets. Lightly salt and fry or roast all vegetables until golden and tender. Set aside.
In a large pot, heat a little olive oil and sauté the onions until soft. Add garlic, spices (allspice, cinnamon, turmeric), salt, and pepper. Stir for a minute until fragrant.
Layer the bottom of the pot with the cooked vegetables, arranging them in an even layer. Add the rice on top of the vegetables.
Insert bay leaves and pour in the warm vegetable broth or water just enough to cover the rice.
Bring to a boil, then reduce heat to low. Cover tightly and let it simmer for about 40 minutes.
Once the rice is fully cooked and the liquid is absorbed, let the pot rest (covered) for 10-15 minutes.
Place a large serving platter over the pot and carefully flip it upside down to release the layered Makloubeh.
Garnish with toasted nuts and chopped parsley before serving.

Servings and timing

This recipe yields approximately 6 servings.

Preparation time: 30 minutes
Cooking time: 40 minutes
Additional rest time: 10-15 minutes
Total time: About 1 hour 30 minutes

Variations

Spice it up: Add a pinch of cayenne pepper or chili flakes for heat.
Use other vegetables: Zucchini, bell peppers, or sweet potatoes can be great additions or replacements.
Add protein: Chickpeas or lentils can be layered in for extra protein.
Rice options: Try brown rice or wild rice for a nuttier taste and added fiber.
Garnish options: Pomegranate seeds, dried barberries, or crispy shallots add beautiful texture and flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or warm the entire dish on the stove with a splash of water to keep the rice moist. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What is the meaning of Makloubeh?

Makloubeh means “upside down” in Arabic. The dish gets its name from the flipping technique used to serve it.

Can I make Makloubeh ahead of time?

Yes, you can prepare and assemble the dish ahead of time and cook it just before serving. Alternatively, cook it fully and reheat later.

Is Makloubeh traditionally vegetarian?

Traditionally, Makloubeh is made with lamb or chicken, but the vegetarian version is a common and popular alternative.

What type of rice is best for Makloubeh?

Basmati or long-grain rice works best as it cooks evenly and doesn’t get mushy when flipped.

Do I need to fry the vegetables?

Frying adds depth of flavor, but you can also roast or air-fry them for a lighter version.

How do I prevent Makloubeh from sticking to the pot?

Use a nonstick pot or line the bottom with parchment paper. Also, ensure there’s enough oil and moisture during cooking.

Can I use a rice cooker for Makloubeh?

Makloubeh is best made in a traditional stovetop pot due to the layering and flipping technique, which rice cookers aren’t designed for.

What spices are essential in this dish?

Ground allspice, cinnamon, and turmeric are essential for that signature Makloubeh flavor.

Is this dish gluten-free?

Yes, as long as you use gluten-free broth and check your spice blends, this dish is naturally gluten-free.

What can I serve with Vegetarian Makloubeh?

Serve it with a side of plain yogurt, a cucumber-tomato salad, or a simple green salad with lemon dressing.

Conclusion

Vegetarian Makloubeh is a stunning and satisfying dish that brings bold flavor, comforting texture, and visual appeal to your table. Whether you’re exploring Middle Eastern cuisine or seeking a new plant-based meal idea, this dish delivers on all fronts. Easy to adapt and even easier to love, it’s sure to become a staple in your kitchen