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Maqlouba (Upside-Down Rice with Lamb, Eggplant, and Cauliflower)

Prep Time45 minutes
Cook Time1 hour
1 hour 45 minutes
Servings: 6

Ingredients

For the Meat Broth

  • 1.5 –2 kg lamb pieces bone-in preferred
  • 1 large onion quartered
  • 2 –3 bay leaves
  • 2 cardamom pods
  • 1 tablespoon Maqlouba spice blend or a mix of allspice, cinnamon, black pepper, ground ginger, cardamom, cloves, and nutmeg
  • Salt to taste
  • Water to the fill line of your Instant Pot (or enough to cover the meat)

For the Fried Vegetables

  • 2 large potatoes peeled and sliced into ½-inch rounds
  • 1 head cauliflower cut into florets
  • 1 –2 large eggplants sliced into ½-inch rounds
  • Neutral oil for frying
  • ½ cup sliced almonds for garnish, optional

For the Rice

  • 4 cups basmati or long-grain rice
  • 1 tablespoon Maqlouba spice blend
  • 1 teaspoon turmeric
  • Salt to taste
  • 8 cups reserved lamb broth about 2 cups broth per 1 cup rice
  • 1 –2 tablespoons olive oil

Instructions

Prepare the Meat Broth

  • In your Instant Pot, add lamb, onion, bay leaves, cardamom, salt, and Maqlouba spice blend.
  • Add water up to the fill line, cover, and cook on pressure cook mode for 40 minutes.
  • Once done, carefully release the pressure.
  • Strain the broth and set it aside.
  • Reserve the cooked lamb pieces separately.

Fry the Vegetables

  • While the meat cooks, heat oil in a deep frying pan.
  • Fry the potato slices until golden; set aside on a paper towel.
  • Fry the cauliflower until lightly golden; set aside.
  • Fry the eggplant slices until golden and tender; set aside.
  • Fry the sliced almonds until golden and fragrant (just 30–60 seconds); remove immediately and set aside for garnish.

Prepare the Rice

  • Rinse the rice 3–4 times until the water runs clear.
  • Soak it in cold water for 30 minutes, then drain.
  • Mix the drained rice with Maqlouba spice, turmeric, and salt.

Assemble the Maqlouba

  • In a large nonstick pot, drizzle olive oil on the bottom.
  • Sprinkle a small handful of rice to create a base.
  • Layer the potatoes, then cauliflower, then eggplant.
  • Add the cooked lamb pieces on top of the vegetables.
  • Spread the seasoned rice evenly over the meat.
  • Pour the broth gently over the rice — it should cover it by about 1 inch.
  • Place a heat-proof plate directly on top of the rice (this keeps the layers from shifting).
  • Bring the pot to a boil over medium-high heat.
  • Once boiling, reduce to low heat, cover, and cook for 20–25 minutes, or until the rice is tender and the broth is absorbed.

Flip and Serve

  • Let the pot rest for 5–10 minutes off the heat.
  • Remove the plate carefully.
  • Place a large serving platter over the pot.
  • Hold both tightly, and flip the pot upside down in one motion.
  • Tap the pot gently all around (“tap-tap!”) before lifting to release the layers.
  • Garnish with fried almonds and serve immediately.

Notes

Notes & Tips

  • If your Maqlouba collapses — don’t stress! It still tastes incredible.
  • You can use chicken instead of lamb (reduce pressure-cook time to 20 minutes).
  • The Maqlouba spice blend varies by brand — adjust salt and seasoning to your taste.
  • Serve with a side of plain yogurt or a cucumber–mint salad for balance.