Vegan Maqluba
Few dishes command a table quite like this one — a towering, fragrant mound of spiced rice, roasted vegetables, and chickpeas that gets flipped dramatically onto a platter just before serving. The name literally means "upside down," and the reveal moment never gets old. Cauliflower and eggplant are roasted at high heat first, so they develop golden, caramelized edges before being layered into the pot — no soggy vegetables here. A warm blend of cumin, coriander, turmeric, cinnamon, and allspice perfumes every grain of basmati rice as it simmers in vegetable broth, making the whole dish taste deeply complex without any animal products in sight. Chickpeas add hearty protein and substance, so this feeds six people as a genuinely satisfying main rather than a side. Optional toasted pine nuts and fresh parsley scattered over the top add crunch and brightness that really finish the dish. It's the kind of centerpiece recipe that looks like you spent all day in the kitchen — but the steps are straightforward enough for a confident weeknight cook.
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Learn more →Ingredients
6 servings
For the vegetables
- 1 small head cauliflower (about 1½ lb), cut into 1½-inch florets
- 1 medium eggplant (about 1 lb), cut into ¾-inch rounds
- 3 tbsp olive oil, divided
- 1 tsp salt
For the rice layer
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups basmati rice
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp black pepper
- 1 tsp salt
- 3½ cups vegetable broth
For serving
- ¼ cup toasted pine nuts (optional)
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Rinse the basmati rice in cold water until the water runs clear, then soak in cold water for 20 minutes while you prepare the vegetables. Drain before using.
- 2
Spread the cauliflower florets and eggplant rounds on a large baking sheet in a single layer. Drizzle with 2 tbsp of the olive oil, sprinkle with 1 tsp salt, and toss to coat. Roast for 25–30 minutes, flipping once halfway through, until the cauliflower is golden at the edges and the eggplant is tender and lightly browned.
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