Maklubeh: Upside-Down Meat & Rice Casserole

This is a particularly popular dish throughout the Middle East and in each region it varies. I say, take your liberties, use the meat and vegetables you prefer! The first time I had this was in Jerusalem, prepared by an Arab Christian friend...and it was love at first bite! 

For this dish, you can use cooked chicken, beef, or lamb. I usually use chicken that I have boiled whole and deboned.

1 whole cooked chicken, deboned, shredded or cut into good-sized pieces
2 medium sized eggplants, sliced
1 large onion, sliced in half, cut up
2-3 medium carrots, peeled and cut lengthwise or on diagonal
1 whole cauliflower, cut into florets
3 1/2 cups of meat broth (or use prepared stock)
Salt, pepper, to taste
1/2 tsp allspice - or other Middle Eastern spices you like
pinch of saffron - for color (optional)
2 cups Basmati white rice (I prefer brown rice, in which case I cook it 45 minutes)
1/4 pine nuts, toasted (optional)

PREPARE THE VEGETABLES

Cut the eggplant into 1/2 inch thick rounds and place in a colander; sprinkle with salt and let the bitter juices drain for about 45 minutes. Pat them dry and place on dish.

Slice the carrots and the onions and set aside.

Fry the eggplant and let it drain on paper towels; fry the carrots the same. (Alternatively, you can roast the vegetables in the oven with a little olive oil and salt. It is quite delicious like this and my preference.)

Saute the onions until golden brown.

NOTE: For a vegetarian option, omit the meat and add other root vegetables to fry or roast. Assemble with the rice and spices in the same way.

ASSEMBLE THE COOKING POT

In a large, wide pot, wipe around the pot with some oil, and then begin the layering with the eggplant on the bottom of the pot and up the sides. Next add the other vegetables, spices, pressing down lightly. Finally end with the rice, and add the broth, making sure the rice is covered with the broth. Put a dish on top of the food so it does not float around during the cooking.

Cover the pot with the lid, bring to a boil, and turn the heat immediately down to very low and cook for the suggested time for the rice. Test the rice at the end of the time and cook longer if needed.  After the rice is done cooking, let it rest off the fire for about 20 minutes until it sets. With a spatula, gently loosen the rice and vegetables away from the edge of the pot.

PRESENTATION

This is the time when you get the "WOW!" response from your family and friends. Onto a plate larger than the pot, invert the pot into the middle of the platter. Gently tap around the top and sides of the cooking pot to loosen the rice and vegetables. Carefully lift the pot off the platter and your meal-in-a-pot should stay fairly centered on the platter. Some of the vegetables will be darkened, but they are quite delicious. Top with toasted pine nuts and a bit of parsley for color.

Serve the Maklubeh with yogurt, along with salads and Arabic bread. This is a crowd pleaser and makes a few ingredients go a long way.