

Vegetable Maqluba is perfect for a hearty Middle Eastern lunch. And this recipe….my husband said is the BEST maqluba he’s ever had!!!
Nutty red rice is toasted and layered with an array of vegetables, flipped and plated. It is so fun to serve and even more fun to eat!
What is Maqluba
Maqluba is a middle eastern arabic dish that means “upside down”. when the rice is finished cooking, you place a large serving platter(something larger than the pot you cooked in!), over the top, flip the whole thing upside down, and carefully remove the pot.
I usually make this with fall apart chicken but today we are using mainly vegetables, and adding some proteins on the side for whoever wants.
What vegetables to use for Maqluba
Different families here in the Middle East each have their own recipe for this dish. But most stick to similar vegetables….
carrots, sliced into thicker rounds
eggplant, with the skin on, sliced into thick rounds
cauliflower, cut into bite sized florets
tomato, thinly sliced and added at the end
Substitutions: you could also use sweet potato instead of carrot, or try large rounds of regular white potatoes.
Red Rice Maqluba
Typically, we use Parsi or basmati rice for this dish but today we are using the flavorful and healthier red rice. This grain takes longer to cook than regular rice and has a distinct nutty flavor. We think it makes the perfect vegetarian maqluba option!

Vegetable Maqluba with Red Rice, Chicken, and Sausage
Ingredients
fried vegetables
- 1 carrot sliced into thick rounds
- 1/2 eggplant sliced into thick rounds
- 1/2 head of cauliflower broken into bite sized florets
- 1 tomato sliced into thin slices
for the rice
- 2 cups red rice
- 2 tsp salt
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp cardamom
- 1/2 tsp cumin
- 41/2 cups vegetable or chicken broth or water mixed with a teaspoon of vegetable or chicken bouillon
to serve
- 4-6 pre seasoned chicken thigh skewers
- 4-6 merguez sausages
Instructions
vegetables
- first fry the vegetables. Heat oil in a pan and fry carrot, eggplant, and cauliflower until golden. set aside to drain.
rice
- when done frying, remove all but 1 Tbs of the fry oil(set aside for a later use). Add red rice to the pan with salt, turmeric, pepper, cardamom, and cumin. saute until toasted and fragrant, 3-5 minutes. set aside.
assemble
- place a piece of parchment paper on your countertop and place on the pot you are cooking the dish in(something with a wide bottom and a lid). trace the bottom of the pot and cut out the circle, place the parchment in the bottom of the pot-this will prevent the rice from sticking to the bottom of the pot.
- arrange the vegetables in layers in the bottom of the pot, then add the toasted rice and then the tomato slices. Cover with stock.Bring to a boil, lower the heat, cover, and simmer for 45-60 minutes, until the liquid is absorbed. (i cook mine for 60 minutes, it just depends on your stove, cooking times may vary if you are using gas or induction).Let stand for 10 minutes.Meanwhile, sear or grill your pre seasoned chicken skewers and sausage until crispy and cooked through(3-4 minutes per side).
Serve
- Remove the lid of the pot and place over a large serving platter or plate(something a bit larger than the opening of your pot).Carefully flip the whole thing over, give the bottom of the pot a few good pats, and gently lift away the pot to reveal the dish. Top with chicken and sausage, serve, and enjoy!
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