Recipes from our Iraqi Kurdistan Team
prepping time: 1 hr
cooking time: 2 hrs
2 sweet peppers
3 cups of rice
Mixed Arab or Kurdish spices
Additional, salad on the side:
Mint (or other greens you like)
1 small onion
Salt and black pepper to season
- First, cut the eggplants and salt them well, put them aside for half an hour till their water comes out, squeeze them, and get rid of the water. Cut the other vegetables in the meantime.
- Start by deep flying the vegetables, do not overcook or burn them. Try to take as much oil out of them with roll paper or so.
- Put curcuma/turmeric on the rice as well as other spices (important: add salt) and leave the rice in lukewarm water till you fry the vegetables..
- The order for frying the vegetables: potatoes, carrots, sweet peppers, cauliflower, onions and then, eggplants. Tomatoes do not need to be fried (you can also not fry the sweet peppers if you prefer less oil in the meal. Carrots can be boiled in water too, to avoid too much oil.
- The order of making the pot presentation: potatoes on the bottom (so if it gets burnt a bit, it is not too bad, tomatoes on top of them or in between. Eggplants on the sides of the pot while supporting it to stay on the sides by other vegetables.
- After all the vegetables are settled, put the rice in, then the spiced water it was in. Water should be covering the rice and vegetables by the first knuckle of your small finger.
- The heat should be the highest till it starts boiling, then turn it down to simmer and don’t forget to cover the pot. It is advised not to keep opening the lid to check. Start checking after 40 minutes if the water is gone and if the rice is cooked.
- When you think it’s ready, turn off the heat and let the Maqluba rest for 10-15 minutes. Then make sure to flip it without dropping down your hours-long effort. (Two people can do it to make it safer or someone who is not hesitant).