Vegetable maqluba (upside-down rice)

A spectacular Palestinian dish: rice, roasted vegetables and spices cooked together, then turned upside down to serve. Fragrant and made for sharing, it is a complete and impressive plant-based dish.

Preparation: 25 min  |  Cooking: 40 min  |  Servings: 6  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 169 kcal · 4 g protein · 22 g carbohydrate · 6 g fat

Ingredients

• 300 g rice
• 1 aubergine
• 1 cauliflower
• 2 carrots
• 1 tsp cinnamon
• 1 tsp cumin
• 2 tbsp olive oil

Method

1. Roast the aubergine, cauliflower and carrots.
2. Arrange the vegetables at the bottom of a casserole dish and cover with the rice and spices.
3. Add water to just cover the rice and cook, covered, for 25 minutes.
4. Turn the casserole dish upside down onto a serving plate to turn it out.

Nutritional benefits

Rice provides carbohydrate, and the roasted vegetables (aubergine, cauliflower, carrots) provide fibre, vitamins and antioxidants. The spices add flavour without calories. A complete Palestinian dish, made for sharing and 100% plant-based, whose upside-down presentation always impresses. Naturally gluten-free.

Variations and substitutions

• Use chicken (traditional maqluba).
• Add chickpeas for more protein.
• Top with almonds and pine nuts.
• Use brown rice.

Storing and preparing ahead

Keeps for 3 days and can be reheated. Ideal for batch cooking.

💡 Good to know

Leave the casserole dish to rest for 5 minutes before turning it over: the rice settles and the maqluba turns out without collapsing.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · gluten-free recipes.

The foods in this recipe: rice · aubergine · cauliflower · carrots · cinnamon.

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