Maqluba

Ingredients

Quantities for 6 servings.

• 1.2 kg Chicken, in pieces
• 500 g Long-grain rice
• 3 piece Aubergines
• 500 g Cauliflower
• 3 piece Potatoes
• 1 piece Onion
• 1 tbsp Baharat
• 1 tsp Turmeric
• 1 piece Cinnamon stick
• 60 g Pine nuts
• 200 ml Vegetable oil
• to taste Salt and pepper

Method

1. Simmer the chicken with the onion, cinnamon and baharat for forty minutes. Lift out the meat and strain the broth.
2. Soak the rice in warm water for twenty minutes and rinse until the water runs clear.
3. Slice the aubergines into rounds, salt them and leave fifteen minutes, then pat dry and fry until browned.
4. Fry the cauliflower florets and potato slices until golden and drain them on paper.
5. Lay the potato on the bottom of the pot, aubergine up the sides, then chicken, cauliflower and rice on top. Do not press it down.
6. Pour in hot broth to a finger above the rice, bring it up and cook covered on a low heat for forty minutes.
7. Take it off the heat, rest it ten minutes, cover with a platter and invert in one movement. Scatter with pine nuts.