Makloubeh (spiced Lamb And Rice Pilaf)
Makloubeh is a traditional Levantine dish that translates to "upside-down" in Arabic. This spiced lamb and rice pilaf is a flavorful one-pot meal that is sure to impress your family and friends.
Ingredients
- 2 cups basmati rice
- 1 pound lamb, cubed
- 1 large eggplant, sliced
- 1 large onion, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground turmeric
- 4 cups chicken or vegetable broth
- 1/4 cup pine nuts, toasted
- Fresh parsley for garnish
Instructions
- In a large pot, brown the lamb over medium heat. Remove and set aside.
- Sauté the onions until translucent, then add the eggplant and cook until softened. Remove and set aside.
- Layer the bottom of the pot with the eggplant, then add the lamb on top.
- Spread the rice over the lamb and eggplant, then sprinkle with the spices.
- Pour the broth over the rice, cover, and simmer for 30 minutes.
- Once the rice is cooked, let the pot sit for 10 minutes before carefully flipping it onto a serving platter.
- Garnish with toasted pine nuts and fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Serving platter
Tools
Chef's knife Cutting board Measuring cups and spoons
Serving suggestions
Serve Makloubeh with a side of yogurt and a fresh salad.
Tips & tricks
For a vegetarian version, you can substitute the lamb with chickpeas or cauliflower.
Cost
$25