PALESTINIAN MAKLOUBEH (UPSIDE DOWN RICE)

This Palestinian makloubeh literally translates to “upside down”. It is a combination of deliciously spiced rice with eggplants and lamb and is the queen of all rice dishes!

INGREDIENTS

• 3 cups basmati rice, washed until water runs clear

• 500-900g lamb shanks or thick shoulder chops

• 3-4 large eggplants, peeled and sliced into thick stripes

• 2-3 tomatoes, sliced

• 1 tablespoon salt

• 2-3 teaspoons Tata’s spice mix (or 1 teaspoon all spice, 1/4 teaspoon turmeric, 1 teaspoon black pepper, 1/2 teaspoon ground cinnamon and really, whatever spice you like to add)

• 3-4 cups water or stock

• Vegetable oil for frying

• Toasted pine nuts and almonds, for garnish

PREPARATION

1. Mix all spices with the washed rice and set aside.

2. Sprinkle some salt over the sliced eggplants and set aside for 20 minutes to release moisture.

3. Season meat with salt and pepper, then in a large pot, sear over medium high heat until browned. Add the water until fully submerged, let it come to boil, then cover, reducing the heat and cook for 1 hour until tender.

4. Once eggplants release their moisture, pat dry with kitchen towels, then deep fry until browned. Alternatively, you can bake or air fry.

5. Once the meat is cooked, remove it from pot and set aside, reserving its water (stock).

6. To start layering, in a pot, drizzle some olive oil to the base then place all the tomato slices evenly, followed by the meat, then the eggplants, then the rice. You can add another layer of eggplants in-between the rice.

7. Add the meat stock on top of the rice, make sure the rice is submerged to about 1 cm. Allow it to come to boil over high heat, then reduce heat to low and cover to cook for 40-50 minutes.

8. Remove from heat, allow it to rest for about 10 minutes in the pot before flipping.

9. Garnish with toasted nuts, chopped parsley, and serve with a side of cucumber yogurt and a salad.

Notes:
You can substitute meat with chicken.

You can layer in more vegetables like potatoes or cauliflower. 

You can substitute the eggplants with cauliflower.