Jordan Recipe - Cashew Maqluba

February 2024

December 2023

Wash the rice. Soak it for 30 minutes.
Preheat your oven to 350°F.
Take a deep oven-proof pot. Heat the olive oil in the pot over medium heat and then add the chopped onions and minced garlic. Sautee the contents and turn them translucent.
Add all the spices (cumin, coriander, cinnamon, turmeric, and cardamom) to the pot and stir well to combine all the components together.
Arrange the sliced eggplant, tomato slices and sliced bell peppers over the onion mixture in the pot.
Add a layer of roasted cashews evenly over the vegetables.
Finally, drain the soaked rice and spread it evenly over the cashews.
Pour the broth over the rice and ensure it is evenly distributed.
Make a cover with aluminum foil for the pot.
Place the pot into the preheated oven and bake for 45-50 minutes. Cook until the rice is tender. Let there be no liquid remaining.
Take out the pot from the oven. Leave it for 15 minutes.
Carefully invert the pot onto a large serving platter, lifting it off to reveal the layered Maqluba.
Garnish with fresh parsley if desired. Serve hot.

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