Growing up in a Jewish Iraqi house, rice was always part of our family meals.
We had a variety of types of rice, turmeric rice, red rice with tomatoes, and more.
The queen of rice dishes and my absolute favorite is the “Makluba”. The translation of “Makluba” is "flipped-over”. You slowly cook the rice in a round flat pot, and it becomes a delicious savory cake made of rice. The rice right at the bottom of the pot becomes crispy such that when you flip it over, it becomes the “outer shell”.
My mom used to make it on special occasions and holidays.
This dish can be with chicken or without, this specific recipe is vegan with a baharat spice.
Baharat is a middle eastern spice blend that includes cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and peppercorns.
The rice gets a warm flavorful taste and is perfect as a side dish.
I promise you this baharat makluba will be the star on your next dinner table. Enjoy!
Ingredients
Rice
- 2 cups basmati rice rinsed 3 times in water
- 1 teaspoon salt
- 4 cups boiled water
- 3 tablespoons olive oil
Makluba
- 1 large sweet onion sliced into circles
- 1 teaspoon turmeric
- 1 teaspoon baharat
- 1 teaspoon salt
- 5 tablespoons olive oil
Nutritional Facts
Instructions
Rice:
- In a pot on medium heat, put the olive oil, drained basmati rice, and salt and mix.
- Add 4 cups boiling water and cover with a lid.
- Cook on low heat for 15 minutes.
Makluba:
- In a wide pot on medium heat, pour the olive oil, baharat, turmeric and salt.
- Place the onion circles in one layer on top of the oil.
- Sauté the onion circles for 3-4 minutes without moving them, until they are slightly golden.
- Using a wide spoon, carefully place the cooked rice over the onions evenly.
- Flatten the rice over the onions.
- Place wet parchment paper on top.
- Cover with the lid and cook on the stove on low heat for 1 hour.
- Take a wide plate the size of the pot, flip the pot over on the plate and garnish with chopped parsley.
- Enjoy!
