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Maqluba (upside down rice cake)
Serves: 10-12
Prep time: 50 minsTotal time: 
Recipe photograph by Martin Poole
Maqluba (upside down rice cake)
‘In the Greek Orthodox faith, the act of religious fasting involves giving up almost all animal products and essentially adopting a vegan diet. With the weeks before Easter being the longest fasting period, there are times when I will still want to create a feast or celebratory meal but stick to the fasting rules – and it is this showstopping maqluba recipe that I make time and again.’
Serves: 10-12
Prep time: 50 minsTotal time:
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Nutritional information (per serving)
Calories
538Kcal
Fat
17gr
Saturates
2gr
Carbs
80gr
Sugars
10gr
Fibre
6gr
Protein
12gr
Salt
0.3gr
Georgina Hayden
Georgina grew up above her grandparents’ Greek Cypriot taverna in north London. Her latest book, Nistisima: The secret to delicious vegan cooking from the Mediterranean and beyond (Bloomsbury, £26), is out now
See more of Georgina Hayden’s recipes
Georgina Hayden
Georgina grew up above her grandparents’ Greek Cypriot taverna in north London. Her latest book, Nistisima: The secret to delicious vegan cooking from the Mediterranean and beyond (Bloomsbury, £26), is out now
See more of Georgina Hayden’s recipes
Ingredients
- 2 tsp Lebanese 7-spice (see box)
- 1 small cauliflower, around 450g
- 350g waxy potatoes, Cyprus if possible
- 3 red onions
- olive oil, to fry
- 2 tbsp pomegranate molasses
- 600g dried rice (Georgina uses 200g short grain and the rest basmati)
- 3 large ripe tomatoes
- 1 large aubergine
- 200g vermicelli pasta or noodles*
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- 800ml hot vegan vegetable stock
- 40g pine nuts
- 40g flaked almonds
- ½ bunch of flat-leaf parsley, finely chopped
Step by step
For the Lebanese 7-spice
Put a small dry frying pan on a low heat and add 1 tbsp wholepeppercorns, 2 tsp cumin seeds and 2 tbsp coriander seeds and toast gently for 2 minutes or until fragrant. Cool then grind finely. Stir in 1 tbsp ground allspice, 1 tbsp ground cinnamon, ½ tsp ground cloves and grate in ½ whole nutmeg. Store in a small jar.
- Make the Lebanese 7-spice first (above), then preheat your oven to 220°C, fan 200°C, gas 7. Cut the cauliflower into even-size florets, the potatoes into 5mm-thick slices and theonions into 2cm-thick wedges. Put these all into a large roasting tray and drizzle liberally with oil. Season generously and sprinkle with 2 teaspoons of the 7-spice. Toss together and roast for 30 minutes, drizzling with the pomegranate molasses 5 minutes before the end, so that the vegetables lightly char and caramelise.
- Meanwhile, line a large plate and a small plate with kitchen paper then place the rice in a large heatproof bowl, cover with just-boiled water and leave to one side. Cut the tomatoes into 1cm-thick slices, slice the aubergine into 1cm strips lengthways. Place a large frying pan on a medium heat and drizzle olive oil in to just cover the base. Fry the aubergine in batches for 8-10 minutes, turning halfway through and seasoning while cooking, until lightly golden all over. Transfer to the large plate. Break the pasta or noodles into small pieces and add to the pan, still on a medium heat. Add more oil and fry the pasta pieces for about 5 minutes, or until golden brown. Turn off the heat and transfer the pasta to the small plate. Drain the rice, return to the bowl and toss with the fried pasta and the salt and pepper.
- Now layer up the maqluba. Pour some olive oil into a sauté pan (about 26cm base diameter, 9cm deep) and line with the fried aubergine slices, allowing them to come slightly up the side of the pan to help the maqluba maintain its structure. Lay in the tomato slices and sprinkle with oregano, top with half the roasted cauliflower and onions then add two-thirds of the rice-vermicelli mixture to the pan, patting down evenly. Top with the roasted potato and the remaining cauliflower and onion and scatter in the remaining rice mixture. Pour in the hot stock; it should sit about 1cm under the level of the rice.
- Place on a medium heat and bring to the boil, then reduce the heat to the lowest setting. Place a thick plate, slightly smaller than the pan, on top, so that it sits directly on the rice then cover the pan with a lid. Cook on a low heat for 1 hour and 15 minutes, until the rice is cooked through and the water has been absorbed. If not quite ready, cook for a further 10 minutes. Remove from the heat and leave to one side, still covered, for 10 minutes.
-
Meanwhile, toast the pine nuts and almonds in a small dry frying pan, stirring, for 5 minutes or until lightly golden. Carefully remove the lid and plate from the maqluba and place a wide, heavy platter on top of the pan. Quickly and confidently turn the pan over and give it a tap. The maqlubashould turn out in one piece. If any of the crust sticks, loosen with a spatula and place on top of the turned-out rice cake. Remove the pan, then scatter with the toasted nuts and parsley before taking to the table.
*Use gluten-free rice vermicelli, if required.