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Maqluba with red rice

Vegetable Maqluba with Red Rice, Chicken, and Sausage

Estee
a hearty middle eastern dish spiced, layered, and served upside down.
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Servings 6 people

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!