CARROT MAQLUBA
Maqluba is a traditional Palestinian dish made of rice, meat and fried vegetables, most often eggplants (in summer) or cauliflower (in winter), although some like to combine both, and add carrots as well. There are probably as many variations of this dish as there are families. A very popular, easy version is the one made with only carrots. Although maqluba is usually perceived as a time-consuming dish - you typically make broth, fry all the vegetables, assemble in layers and so on - this version uses a boneless, tender cut of meat, ready-made broth and a single pot. The whole dish is quick, and easy enough that you can make it on any weeknight in under an hour.
Provided by Reem Kassis
Categories grains and rice, meat, one pot, steaks and chops, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Wash the rice until the water runs clear. Add rice to a bowl with water to cover and leave to soak for 15 minutes, then drain. To the drained rice, add 1 teaspoon each salt and pepper, plus all the spices. Mix to combine, then set aside.
- In a medium (9- to 10-inch), lidded nonstick pot (preferably not deeper than 6 inches), heat the olive oil over medium until shimmering but not smoking. Add the steak cubes, onions and the remaining 1 teaspoon salt, and cook, periodically tossing around, until any meat juices evaporate and meat browns nicely all around, about 8 to 10 minutes.
- Add the carrots and cook, stirring regularly, until carrots are glossy and just starting to soften, about 3 to 5 minutes.
- Remove from heat and make sure the meat and carrot mixture is evenly spread in the bottom of the pot. Top with the spiced rice mixture (do not mix).
- Slowly pour the broth into the pot (it should rise about 1/2 inch above the rice). Set an inverted (heatproof) plate over the rice to keep the rice and vegetables from mixing when broth boils. Ideally, the plate should be slightly smaller than the width of the pot. Cover the pot with the lid and bring to a gentle boil over medium heat. Taste the broth at this point and salt it to your liking.
- Cook for 10 minutes, then reduce the heat to low, remove the plate but return the lid, and simmer until the rice is fully cooked with no remaining bite, about 5 to 10 minutes. Remove from the heat, cover the bottom of the lid with a tea towel or kitchen paper towels and cover again. Set aside to rest for 10 to 15 minutes.
- To serve, remove the lid and place a large, inverted serving platter over the pot of rice. Using both hands, flip the pot, and slowly lift to reveal a beautiful cake-shaped dish. Garnish with toasted almonds and serve.
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Lisa Foster
[email protected]I'm not sure how to make this recipe. I've never cooked anything like this before.
Mr. A Q Gallery
[email protected]This recipe looks delicious! I can't wait to try it.
Carol “Cardef” Stephens
[email protected]I'm not sure if I have the right kind of rice for this recipe.
sajjad hossan
[email protected]This recipe looks easy to follow. I think I'll try it next week.
Foodie 4life
[email protected]I'm not sure if this recipe is for me. I'm not a big fan of carrots.
carl williams
[email protected]This recipe sounds interesting. I think I'll give it a try.
Lungelo Lwazi
[email protected]I'm not sure about this recipe. I've never cooked carrot maqluba before.
Swat Khan
[email protected]This recipe looks delicious! I can't wait to try it.
Cameron Mcclease
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry before I can decide.
Gull Nehar
[email protected]This recipe is a little too complicated for me. I think I'll try a different one next time.
Leocatus Peter
[email protected]I'm not sure what I did wrong, but my carrot maqluba didn't turn out very well. The chicken was dry and the rice was mushy.
Valentina Franco Herrera
[email protected]This is my go-to recipe for carrot maqluba. It's always a hit with my family and friends.
Charlotte Shope
[email protected]I love this carrot maqluba recipe! It's so easy to make and always turns out perfect.
Mahede Hasan
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are delicious.
Danial Burrat
[email protected]I followed the recipe exactly and my carrot maqluba turned out perfect! The chicken was juicy and flavorful, the rice was fluffy, and the vegetables were cooked to perfection.
Antony Ahiavi
[email protected]This carrot maqluba was a bit too spicy for my taste, but other than that it was a great dish. The chicken was tender and the rice was fluffy.
Gaming with ovi
[email protected]I'm not usually a fan of carrot maqluba, but this recipe changed my mind. The flavors were so well-balanced and the chicken was cooked perfectly. I'll definitely be making this again.
nt nafij
[email protected]This is the best carrot maqluba I've ever had! The recipe is easy to follow and the results are amazing. I will definitely be making this again and again.
Mohit Dhami
[email protected]I tried this carrot maqluba recipe last night and it was a hit with my family! The combination of chicken, rice, and vegetables was perfect and the spices gave it a delicious flavor.
darkslayer dark
[email protected]This carrot maqluba was a delightful dish that was easy to make and bursting with flavor. The chicken was tender and juicy, the rice was fluffy and flavorful, and the vegetables were cooked to perfection.