Maqluba (Maqlubeh) by @healthyalie
4 servings
🍆
1 large
Aubergine
🥒
2
Courgettes
🧅
1
Oignon
🫘
1 can
Pois chiches
🍅
3
Tomates
🥔
2
Pommes de terre
🌿
2 tbsp
Mélange 7 épices
🧂
1 tsp
Sel
🍚
350 g
Riz basmati
🫙
1 pinch
Safran
🫒
2 tbsp
Huile d’olive
🍲
500 ml
Bouillon de légumes
🥜
50 g
Pignons
🌰
50 g
Amandes
🌿
15 g
Persil
🥛
240 ml
Yaourt à l’ail
Pre-cook the eggplant and zucchini with a drizzle of olive oil for about 10 minutes in the oven or air fryer.
- Sauté
Meanwhile, sauté the onions with the chickpeas and spices.
- Wash
Wash the rice well and mix it with 1 tbsp of olive oil and a pinch of salt.
- Layer
In an oil-coated dish, layer the vegetables and chickpeas, trying to leave as few gaps as possible. Add the rice and flatten it so the top is smooth.
- Pour
Cover with broth until the rice is completely covered, and pour in the saffron.
- Boil
Bring to a boil, reduce heat, cover, and cook for about 30 minutes or until the rice is cooked. After cooking, uncover and wait 15 minutes before unmolding.
- Top
Top with toasted pine nuts, almonds, and parsley and serve with garlic yogurt.
Maqluba (Maqlubeh) by @healthyalie
4 servings
🍆
1 large
Aubergine
🥒
2
Courgettes
🧅
1
Oignon
🫘
1 can
Pois chiches
🍅
3
Tomates
🥔
2
Pommes de terre
🌿
2 tbsp
Mélange 7 épices
🧂
1 tsp
Sel
🍚
350 g
Riz basmati
🫙
1 pinch
Safran
🫒
2 tbsp
Huile d’olive
🍲
500 ml
Bouillon de légumes
🥜
50 g
Pignons
🌰
50 g
Amandes
🌿
15 g
Persil
🥛
240 ml
Yaourt à l’ail
Preparation Steps
Step 1/7
Pre-cook the eggplant and zucchini with a drizzle of olive oil for about 10 minutes in the oven or air fryer.
Step 2/7
Meanwhile, sauté the onions with the chickpeas and spices.
Step 3/7
Wash the rice well and mix it with 1 tbsp of olive oil and a pinch of salt.
Step 4/7
In an oil-coated dish, layer the vegetables and chickpeas, trying to leave as few gaps as possible. Add the rice and flatten it so the top is smooth.
Step 5/7
Cover with broth until the rice is completely covered, and pour in the saffron.
Step 6/7
Bring to a boil, reduce heat, cover, and cook for about 30 minutes or until the rice is cooked. After cooking, uncover and wait 15 minutes before unmolding.
Step 7/7
Top with toasted pine nuts, almonds, and parsley and serve with garlic yogurt.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
450 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
40 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@healthyalie
Origin
Cuisine
Geographic
Palestine, Levant
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos