Traditional Nasi Arab Maqlubah

Bahan

• Lamb shoulder1 kg
• Basmati rice3 cups
• Eggplant2 large
• Cauliflower1 medium head
• Onions2 large
• Tomatoes3 medium
• Garlic6 cloves
• Chicken or lamb broth4 cups
• Olive oil1 cup
• Spices (cardamom, cinnamon, cloves, bay leaves, allspice)to taste
• Turmeric1 tsp
• Saltto taste
• Black pepperto taste
• Toasted slivered almonds1/2 cup
• Fresh parsley1/4 cup, chopped

Langkah

1. 1

   Cut lamb into large cubes. Season with salt, pepper, and spices. Brown the lamb in a large pot with some olive oil.

2. 2

   While lamb is browning, slice eggplant and cauliflower. Fry them in batches until golden brown. Set aside.

3. 3

   Slice onions and tomatoes. Sauté onions until softened, then add garlic and tomatoes. Cook until tomatoes break down.

4. 4

   Rinse basmati rice until water runs clear. Drain well.

5. 5

   In a large, deep pot (preferably a traditional maqlubah pot), layer the fried eggplant and cauliflower at the bottom. Arrange the sautéed onion and tomato mixture over the vegetables.

6. 6

   Place the browned lamb pieces on top of the vegetables.

7. 7

   Carefully spread the rinsed rice over the lamb and vegetables. Add turmeric and season with salt and pepper.

8. 8

   Pour the hot broth over the rice, ensuring it covers the rice by about an inch. Bring to a boil.

9. 9

   Reduce heat to low, cover the pot tightly, and simmer for 30-40 minutes, or until the rice is cooked and the liquid is absorbed.

10. 10

    Let the pot rest, covered, for 10-15 minutes off the heat.

11. 11

    To serve, place a large serving platter over the pot. Carefully and quickly invert the pot onto the platter. Tap the bottom and sides gently to release the maqlubah.

12. 12

    Garnish generously with toasted slivered almonds and chopped fresh parsley.