Cauliflower Maklouba "Upside Down Cauliflower Pilaf" - A Levantine (Mediterranean) one pot
- luvlittlehearts
- Oct 28, 2015
- 2 min read
Ingredients
2 cups basmati rice 1 head cauliflower 1 medium onion chopped 1 teaspoon all spice (garam masala) 1/2 teaspoon cinnamon 1/2 teaspoon cardamom Salt to taste
½ teaspoon turmeric powder 3 pieces of chicken, thighs or breasts 7-8whole all spice berries 3-4 cardamom pods 1 stick cinnamon 3 tablespoons olive oil
Toasted almonds and chopped parsley/coriander for decoration
Method:
Wash the rice and soak it in some warm water for 15-20 minutes then drain it, discard the water. Cut the cauliflower into florets and then fry it with salt and turmeric powder until golden brown. In a pot, sauté onion with little oil. Add all spice, cardamom pods, and cinnamon stick and then add enough water to submerge the chicken and rise above it by 3-4 cm. Cook the chicken until it is done. (You can do this in a pressure cooker to save time, if you use a pressure cooker 3-5 minutes after it starts to whistle is more that enough) Reserve the water, you will use it to cook the rice in it.
To assemble the maqloubeh
In the pot you will cook it in start by adding the olive oil followed by a thin layer of rice. Arrange the chicken on top of it and fill the gaps with rice. Add a layer of cauliflower, then top with the remaining rice. Sprinkle the salt, all spice, cinnamon and cardamom on top. Add enough of the chicken broth for it to submerge the rice and rise by 1-2 cm. Cook on very low heat, covered for 30-40 minutes (we are cooking on low heat because we don’t want it to boil and bubble because if it does it will spoil the arrangement of the layers). Allow to cool in the pot for 20-40 minutes this will help the layers hold together a little. Place your serving dish on top of the pot and flip the pot. You may tap the bottom of the pot gently to help the makloubeh slide off. Decorate with toasted almond and chopped parsley/coriander and serve it with yogurt or a simple salad.
Happy Cooking!
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