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)

Description

Vegetarian Makloubeh is a fragrant, one-pot Middle Eastern dish made with layers of rice, spiced vegetables, and broth, cooked together and flipped upside down for a beautiful presentation. This meatless version delivers deep flavor and a satisfying texture that’s perfect for both everyday meals and special occasions.

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)

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Instructions

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 olive oil and sauté the onions until soft. Add garlic, allspice, cinnamon, turmeric, salt, and pepper. Stir until fragrant, about 1 minute.
Layer the bottom of the pot with the cooked vegetables, arranging them evenly. Add the drained rice on top of the vegetables.
Insert bay leaves and pour in the warm vegetable broth or water until it just covers the rice.
Bring to a boil, then reduce the heat to low. Cover tightly and simmer for about 40 minutes.
Once the rice is cooked and the liquid is absorbed, let the pot rest (still 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.

Notes

Roasting vegetables is a healthier alternative to frying and still adds rich flavor.Be gentle when flipping the pot to keep the layers intact.Makloubeh can be made ahead and reheated before serving.Try adding chickpeas or lentils for extra protein.Pomegranate seeds or crispy shallots make excellent garnishes.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 540mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg