One-Pot Maqluba

Ingredients

• 1 medium eggplant, sliced
• 1 large tomato, sliced
• 2 tbsp olive oil
• salt & black pepper, to taste
• 300 g minced beef
• 1 large onion, chopped
• 2 tsp 7-Spice
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup Calrose rice, soaked in warm water
• 3 cup boiling hot broth
• 1 tsp 7-Spice
• 0.5 tsp salt
• Chopped parsley, for ganish
• Toasted almonds, for ganish

Method

1. Toss eggplant in a pan until it slightly softens
2. To cook the minced beef: heat olive oil in a deep pot, then add onion and cook until soft.
3. Add minced beef, 7-Spice, salt, and pepper and cook on high until browned and completely dry.
4. Spread it into an even layer at the bottom of the pot.
5. To layer the maqlubah using the traditional structure add the Minced beef layer then roasted eggplant, followed by tomato slices and lastly soaked Calrose rice (spread evenly)
6. Slowly pour hot broth over the rice until just at rice level.
7. Cover, bring to a boil on high heat, then lower heat to low, and cook 15 minutes then turn off heat and rest covered.
8. For the garnish cut some parsley leaves with scissors and set aside and toss some almonds in 1-2 tbsp of ghee until brown and set aside.
9. For serving place a large plate over the pot and flip it upside-down.
10. Lift the pot to reveal the layered maqluba and garnish with parsley and toasted almonds.