Upside Down Maqloobeh Recipes

Steps:

• Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
• Rinse rice until water is clear and then leave to drain in colander.
• Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
• Add chicken and brown.
• Add 8 cups water and mix.
• Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
• Cook for one hour.
• While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
• Fry until golden (well-cooked) but not burnt.
• Put aside.
• When chicken is ready, sieve stock into bowl and remove the chicken pieces.
• Coat with pinches of salt and mixed spices.
• Brown under grill.
• Get a medium sized pot.
• (I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt - so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
• Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
• Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
• Add chickpeas in the same way.
• Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
• Add rice and spread evenly.
• Carefully and slowly pour the chicken stock on top to cover rice.
• Cook on stove-top until rice is cooked.
• Quickly flip the saucepan upside down onto a large serving tray (preferably round).
• Rub and cool down top of pot with a wet cloth.
• Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
• Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
• Eat with small bowls of yoghurt.

Steps:

• In a large saucepan heat the olive oil, add the onion and garlic and cook for two minutes until tender.
• Add the chicken, the mixed spices, and season with salt and pepper to taste. Cover with water and bring to a boil. Adjust the seasoning and let simmer until chicken is cooked (about 45 minutes).
• While the chicken is cooking, heat the cooking oil in a frying pan.Cut the cauliflower into medium-size pieces and the eggplant into half-inch slices. Deep-fry the vegetables until they are golden brown.
• When the chicken is done and you are finished frying the vegetables, drain the chicken stock in another saucepan and SAVE it. We will use this stock to cook the rice.
• Rearrange the chicken in the bottom of the saucepan and arrange the fried cauliflower and eggplant on top of it. Add the rice and add the chicken stock. Cover and simmer until rice is cooked.
• Remove the pan from the heat.
• When you are ready to serve, remove the cover of the saucepan and put the serving tray on top of the saucepan. Flip the saucepan upside-down. Now, you have the saucepan upside-down on top of the serving tray. Slowly lift the saucepan up. All ingredients are now on the serving tray with rice at the bottom topped by the vegetables and the chicken.
• Garnish with the chopped parsley.
• Toast the pine-nuts and peeled almonds in couple of table spoons of cooking oil until they are gold. Drain the oil and garnish the tray with the nuts and the almonds.
• Serve hot with salad and/or plain yogurt.

Steps:

• Cut the eggplant into 1/2-inch-thick half-moons. Season well with salt, and let sit 30 minutes. Place the chicken in a large pot (a 10-inch, 5-quart size is ideal), and season well with salt and 1 teaspoon black pepper, ground cumin, cloves, cardamom pods and bay leaves (ideally, do this the day before). Pour 3 cups of boiling water over the rice. Soak for 10 minutes, then drain well.
• To the chicken, add the onion wedges, 1 tablespoon salt and 4 1/2 cups of water. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 20 minutes. Drain the chicken, keeping the broth and discarding the onion and spices.
• Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering hot, then fry the carrots, in batches if necessary, turning occasionally until browned, about 4 minutes. Drain on paper towels, then season lightly with salt. Repeat with the potato, about 3 minutes per side. Repeat with the cauliflower, about 7 minutes per batch. Finally, press the eggplant with paper towel until dry, then fry the eggplant in one layer until browned, about 4 minutes per batch. Drain on paper towels, but don't season. (If the eggplant is too oily, press on it with paper towels.)
• Pour out the oil, keeping 2 1/2 tablespoons in the pan. Heat it over medium-high heat and add the vermicelli, stirring until browned, about 2 minutes. Add the drained rice and cook, stirring, to dry it out, about 4 minutes. Add 1 tablespoon salt, 1/2 teaspoon black pepper, the turmeric, cinnamon, allspice, ground cloves, Sazón and garlic, and cook, stirring, until very fragrant.
• Place the chicken back in the pot, skin side down. Place the vegetables on top, then rice. Pour in 4 cups of the chicken broth. Press down on the rice; add more broth or water if needed to bring the liquid barely to the level of the rice. Cover the pot and bring to a boil over high heat, then turn it down to medium low. After 10 minutes, carefully stir just the rice to evenly combine the harder rice on top. Repeat after another 10 minutes. After a total of 30 minutes, the rice should be cooked, but not soft, and the liquid should be absorbed.
• Place a very large serving dish on top of the pot, then, protecting your hands (and maybe with a partner), invert the pot onto the dish in one smooth motion. If there is liquid seeping out, spoon it out or soak it up with paper towels. Let the pot rest at least 5 minutes.
• Meanwhile, heat 2 tablespoons of oil in a small pan over medium-high heat until shimmering. Fry the pine nuts, stirring constantly, until browned, about 1 minute. Drain on paper towels.
• Lift off the pot to reveal the maqluba, and scatter the pine nuts all over. Serve with yogurt and chopped tomatoes, cucumbers and parsley on the side, seasoned with lemon, salt and olive oil.