Ingredienti
- Meat, any type cut into long slices 1 cm thick500 grams
- Tomatoes, sliced into rounds0.5 kilograms
- Medium-sized eggplant, sliced into rounds2 pieces
- Potatoes, sliced into rounds2 pieces
- Medium onion, sliced1 piece
- Bell pepper, sliced1 piece
Riso Basmati3 cups
Concentrato di pomodoro2 tablespoons- Vegetable oil, for frying the meat1 tablespoon
Zafferano1 teaspoon
Paprika1 tablespoon
Pepe1 pinch
Sale1 pinch
Burro2 tablespoons- Vegetable oil for frying1.5 cups
Passi
- 1
In a frying pan over heat, add one tablespoon of vegetable oil, then add the meat, onion, and bell pepper slices and sauté briefly.
5 minUtensili necessari:
Padella - 2
Spread a portion of the tomatoes at the bottom of the pot, season the potatoes with salt and fry them in plenty of oil, then distribute half of the fried potatoes over the tomatoes in the pot.
5 minUtensili necessari:
Pentola - 3
Salt the eggplant and fry it, then distribute half of it over the potatoes in the pot.
5 min - 4
Add the meat, onion, and bell pepper mixture over the eggplant, then distribute the remaining tomatoes as a final layer over the meat mixture, and place the pot over heat.
5 min - 5
Mix one tablespoon of tomato paste with half a cup of water, saffron, paprika, pepper, and a little salt (keeping in mind that we have added salt to both the potatoes and eggplant) and add it to the pot to boil for five minutes.
5 min - 6
Wash the rice and drain it, then place it directly over the previous vegetable mixture, submerge the rice in boiling water flavored with saffron and salt, and leave the pot over high heat until the rice water dries up.
5 min - 7
Reduce the heat and let the rice cook until done.
5 min - 8
Remove the pot from the heat, add pieces of butter on top of the Maqluba, cover the pot, and let the butter melt in the steam heat.
5 min
Fatti nutrizionali
Riso Basmatiper 100gConcentrato di pomodoroper 100gZafferanoper 100gPaprikaper 100gPepeper 100gSaleper 100gBurroper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.