We tried this recipe: https://plantbasedfolk.com/maqlouba/ Our modifications: first, we prepared ½ large cauliflower (cut into ½” thick small florets), one Russet potato (peeled, ½” thick slices), one red bell pepper (seeded and cut into ½” vertical slices), and one red onion (cut into ½” vertical slices), tossed in 1-2 Tbsp canola oil, seasoned lightly with salt and black pepper, and oven-roasted at 425 for 25 mins, then at 450 for an additional 5 mins.
Second, because we were using a potato, per the recipe instructions, we added 1 tsp kosher salt to the spices, rice, and oil. Third, when assembling the layers, we still added one yellow onion (½” thick horizontal slices) and peeled garlic cloves from one bulb.
Fourth, this recipe is written to be vegetarian but we used Better Than Bouillon chicken stock as the simmering liquid.
Fifth, we vehemently disagree with the instructions to cover the lid immediately and trust the process. It’s impossible to know when the pot has come to a slight boil when the lid is on. We also have found that medium heat is insufficient to reach that critical condition (a boil). We have gotten screwed twice following those literal instructions, with uncooked rice swimming in an inch of unabsorbed liquid. Here is what we recommend instead: after pouring the broth over the rice (with the broth 1/2″ above the rice), increase the heat to medium/high while the pot is uncovered. Once you hear and see that the contents are at a low boil, then cover and maintain at that low boil (and at medium/high heat, or about 6 on our range) for 5 mins. Then, keeping the pot covered, reduce to low heat (about 3 on our range) for 12-13 mins to continue cooking. Then turn off heat but continue to leave covered and on the burner for 10 mins. (At the end of this process, I gently check the pot for excess liquid; if there’s any, I return to a boil on med/high, then cover and cook for a few mins, then turn off the heat and let it steam, covered, for the same amount of time.)
Finally, for the garnish, we made it healthier by halving the amount and cutting out oil. We toasted 2 Tbsp each pine nuts and slivered almonds (without oil) in our toaster oven at 250 until lightly browned. We sometimes garnish with 2 Tbsp dried tart cherries. (Jan. 2022)
Note: Because we weren’t sure of the volume, we made this in an 8-quart All-Clad stainless steel stockpot. Due to its height. we found it a little challenging to invert upside-down onto a large platter. The next time, we’ll probably use a 6-quart All-Clad stockpot, which is lower in height (but still wide enough to accommodate ingredient layering).
Cooking Adventures 