Vegetarian Makloubeh (Upside-Down Rice with Vegetables) Recipe

Ingredients

• 1.5 cups Al Muluk Basmati Rice Buy: Ebuveys Basmati Rice · ₺609.99
• 2 cups Frozen Mixed Vegetables Buy: Frozen Mixed Vegetables · ₺79.99
• 1 large Onion, chopped Buy: Onion Powder · ₺55.99
• 3 cloves Garlic, minced Buy: Garlic Marinated Chicken · ₺149.99
• 3 tablespoons Biryağ Sunflower Oil Buy: Biryağ Sunflower Oil Large · ₺299.99
• 1.5 teaspoons Salt Buy: Salt · ₺29.99
• 0.5 teaspoon Black Pepper Buy: Ground Black Pepper · ₺89.99
• 1 teaspoon Cumin Buy: Ground Cumin · ₺61.99
• 0.5 teaspoon Turmeric
• 3 cups Water (or vegetable broth)

Preparation

1. Rinse the Basmati rice thoroughly under cold water until the water runs clear. Soak it in warm water for 20-30 minutes, then drain well.
2. In a large pot (preferably non-stick with a tight-fitting lid), heat 2 tablespoons of sunflower oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the minced garlic to the pot and cook for another minute until fragrant.
4. Stir in the frozen mixed vegetables, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of cumin. Sauté for 5-7 minutes until the vegetables are slightly tender.
5. Remove the vegetables from the pot and set aside. Add the remaining 1 tablespoon of sunflower oil to the pot.
6. Carefully arrange the sautéed vegetables evenly at the bottom of the pot. This will be the top layer when inverted.
7. Evenly spread the drained Basmati rice over the vegetables in the pot.
8. In a small bowl, mix the remaining 1 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of cumin, and 0.5 teaspoon of turmeric with the 3 cups of water (or broth).
9. Gently pour the seasoned water over the rice and vegetables. Ensure the water just covers the rice. If needed, add a little more water, but be careful not to overfill.
10. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to the lowest setting, cover the pot tightly with its lid, and let it simmer for 20-25 minutes, or until all the water is absorbed and the rice is tender.
11. Once cooked, remove the pot from the heat and let it rest, still covered, for 10-15 minutes. This allows the flavors to meld and the rice to firm up.
12. To serve, place a large serving platter upside down over the pot. Carefully and confidently invert the pot onto the platter. Lift the pot slowly to reveal your beautiful, layered Makloubeh! Serve immediately.

Pro Tips

• For an extra layer of flavor and a beautiful golden crust, you can lightly fry some thin slices of potato or eggplant and layer them at the very bottom of the pot before adding the vegetables.
• Don't peek! Resist the urge to lift the lid while the rice is simmering, as this lets out precious steam needed for perfect cooking.
• If you have a non-stick pot, it will make the inversion process much easier. A quick tap on the bottom of the pot after inverting can help release the dish.

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