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Jordan Recipe - Cashew Maqluba


  • 2 cups of Basmati rice
  • 5 cups roasted cashews
  • 1 large sliced eggplant
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 large sliced tomato
  • 1 green bell pepper
  • 5 cups broth (chicken or vegetable)
  • 1/2 cup olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground turmeric
  • 1/4 teaspoon of ground cardamom
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


  • 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.
Nutrition Facts  Amount per serving % Daily Value
Calories 450 Kcal 22% 
Total Fat 22g  28% 
Saturated Fat 4g 20% 
Cholesterol 0mg  0% 
Sodium 300mg  13% 
Total Carbohydrate 55g  20% 
Dietary Fiber 6g  21% 
Total Sugars 7g  14% 
Protein 10g
Calcium 60mg   6%
Iron 4mg  22% 
Vitamin A 500IU


Vitamin C 30mg




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