Fish Maqluba

Arıboğa BakırcıChef

Ingredients

• 400 grams of Basmati rice, well washed
  400 grams
• 600 grams of grouper fillet, cut into 5-10 cm pieces
  600 grams
• 500 grams of eggplant, sliced into rounds
  500 grams
• 10 grams of salt
  10 grams
• 250 grams of vegetable oil for frying
  250 grams
• 50 grams of butter
  50 grams
• 1 cauliflower (400 grams) cut into medium-sized florets
  400 grams
• 100 grams of finely chopped onion
  100 grams
• 30 grams of crushed garlic
  30 grams
• 2 cubes of Maggi chicken broth
  2
• 10 grams of hala powder
  10 grams
• 10 grams of dried lime powder
  10 grams
• 10 grams of clove powder
  10 grams
• 10 grams of mixed Arabic spices
  10 grams
• 500 ml of hot water
  500 ml
• 1 tablespoon of vegetable oil
  1 tablespoon
• 100 grams of fried onion for garnish
  100 grams
• 50 grams of lightly toasted pine nuts
  50 grams

Steps

1. 1

   Mix all the spices gently with the wet rice and let them blend well for 15 minutes.

   15 min
2. 2

   Peel the eggplant and cut it into 2 cm thick slices, sprinkle with salt, and let its juice drain. Heat the vegetable oil in a frying pan and pat the eggplant dry, then fry it on both sides until it turns golden brown.

   Required Tools:

   Frying Pan

   10 min
3. 3

   In a non-stick rice pot, melt half the butter and sauté the cauliflower florets until they turn golden but are not fully cooked. Then, remove from heat and set aside. Using the same pot, fry the fish in the same way, then remove from heat and set aside.

   Required Tools:

   Pot

   10 min
4. 4

   Using the same pot, melt the remaining butter over medium heat and add the chopped onion and garlic, sautéing until the onion becomes translucent. Then, sprinkle half a cup of rice (with the spices) on top and gently mix the ingredients. Layer the fried eggplant slices, then half of the fried fish pieces, followed by another cup of rice. After that, layer the fried cauliflower and the remaining fried fish, and cover with the remaining rice. Smooth the surface of the rice in the pot.

   15 min
5. 5

   Dissolve the Maggi chicken broth cubes in 500 ml of hot water and pour it over the rice. Cover the pot and cook the dish over low-medium heat until the rice is done (about 25 minutes).

   25 min
6. 6

   In a separate frying pan, fry the sliced onion with the pine nuts in vegetable oil until golden brown.

   Required Tools:

   Frying Pan

   10 min
7. 7

   To serve, invert the contents of the pot onto a large plate, garnish the dish with the fried onion slices and pine nuts, and serve hot.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags