Vegetarian Vegan Maqluba

Total time1 hr 35 min

Prep time30 min

Cook time55 min

Layered rice dishes don't get more dramatic than this one. Golden roasted cauliflower and tender eggplant rounds stack over a bed of spiced basmati, with chickpeas tucked between the layers for heartiness in every bite. The rice itself is toasted with onion, garlic, and a warm blend of cumin, coriander, turmeric, cinnamon, and allspice before it simmers together with vegetable broth until every grain is fragrant and fluffy. Then comes the fun part: the whole pot gets flipped onto a platter in one bold motion, revealing a beautifully layered mound that looks like it took far more effort than it did. A scatter of toasted pine nuts and fresh parsley finishes it off with color and crunch. Built entirely from vegetables, legumes, and rice, this one slots easily into a vegetarian spread and makes a stunning centerpiece for a dinner table.

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Ingredients

6 servings

For the vegetables

1 small head cauliflower (about 1½ lb), cut into 1½-inch florets
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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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