As Lamees Dahbour, a Kuwaiti cook for La Cochina, says
"Cooking is the thing
That makes people sit around one table."
(Arabic) مقلوبة
/maqluba/
"upturned"
Serves 6-9
Serve by itself, with any meat or vegetable dish, grilled or cooked in sauce.
2 1/2 cups (500 g) basmati rice
1/2 cup (120 ml) olive oil
1 medium organic eggplant, cut into slices 3/4-inch (12 mm) thick
4 organic carrots, cut into 1/2-inch (12 mm) thick
1 medium organic potatoes, cut in slices 3/4-inch (20 cm) thick
1/2 cup (60 g) slivered organic almonds
1/2 tsp. (2,5 g) each ground: turmeric and coriander
1 cinnamon stick
pinch or two each: ground allspice and dried oregano
5 cardamom pods
6 whole cloves
4 cups (960 ml) organic vegetable stock
1. Soak rice with warm water with some salt.
2. Heat 2 Tbs. (30 ml) oil in. large Dutch over over medium heat.
3. Add the eggplant and cook until golden brown, in batches if needed. Brown both sides for about 2 1/2 minutes each.
4. Remove and cool on a rack to drain.
5. Wipe out the pan and add 2 Tbs. (30 ml) oil.
6. Bring to medium heat and add the carrot slices. Cook until golden on both sides, turn once, about 3 minutes.
7. Set the carrots on the cooling rack.
8. Wipe the pan and add 2 Tbs. (30 ml) oil.
9. Add the potato slices, cook until golden on both sides, about 5 minutes.
10. Remove to rack, wipe pan, add 1 Tbs. (15 ml) oil and brown the almonds, about 1 1/2 minutes.
11. Transfer to a paper towel to drain.
12. Drain the rice and add to the wiped pan with 1 Tbs. (15 ml) oil. Cook off the moisture over medium heat, about 4 minutes.
13. Add the spices, coating the rice for about a minute.
14. Transfer half the rice to a bowl.
15. Smooth out the rice remaining in the pot.
16. Reduce heat to low and arrange the vegetable in layers over the rice in the pot. Start with the potatoes and ending with eggplants.
17. Add the extra rice and smoothest the surface in an even layer.
18. Pour in the stock and use a plate large enough to press down and apply pressure.
19. Keep the plate on and pour in the remaining stock around the edges of the plate.
20. Once the liquid stars to simmer, remove the plate and cover the pot with its lid and reduce the heat to medium low.
21. Cook and stir until the liquid has absorbed and the rice grains are tender, about 30 minutes.
22. Let stand covered for 10 minutes.
23. Use a spatula around the sides of the pot to loosen the vegetable and rice away from the edge.
24. Use a potholder and turn the pot over onto a large plate. Let it sit for 5 minutes.
25. Lift the pot and garnish with toasted almonds.
2. Heat 2 Tbs. (30 ml) oil in. large Dutch over over medium heat.
3. Add the eggplant and cook until golden brown, in batches if needed. Brown both sides for about 2 1/2 minutes each.
4. Remove and cool on a rack to drain.
5. Wipe out the pan and add 2 Tbs. (30 ml) oil.
6. Bring to medium heat and add the carrot slices. Cook until golden on both sides, turn once, about 3 minutes.
7. Set the carrots on the cooling rack.
8. Wipe the pan and add 2 Tbs. (30 ml) oil.
9. Add the potato slices, cook until golden on both sides, about 5 minutes.
10. Remove to rack, wipe pan, add 1 Tbs. (15 ml) oil and brown the almonds, about 1 1/2 minutes.
11. Transfer to a paper towel to drain.
12. Drain the rice and add to the wiped pan with 1 Tbs. (15 ml) oil. Cook off the moisture over medium heat, about 4 minutes.
13. Add the spices, coating the rice for about a minute.
14. Transfer half the rice to a bowl.
15. Smooth out the rice remaining in the pot.
16. Reduce heat to low and arrange the vegetable in layers over the rice in the pot. Start with the potatoes and ending with eggplants.
17. Add the extra rice and smoothest the surface in an even layer.
18. Pour in the stock and use a plate large enough to press down and apply pressure.
19. Keep the plate on and pour in the remaining stock around the edges of the plate.
20. Once the liquid stars to simmer, remove the plate and cover the pot with its lid and reduce the heat to medium low.
21. Cook and stir until the liquid has absorbed and the rice grains are tender, about 30 minutes.
22. Let stand covered for 10 minutes.
23. Use a spatula around the sides of the pot to loosen the vegetable and rice away from the edge.
24. Use a potholder and turn the pot over onto a large plate. Let it sit for 5 minutes.
25. Lift the pot and garnish with toasted almonds.
