Lebanese Rice with Cauliflower and Aubergine

This recipe is originally called Makloubet al-arnabit (upside down cauliflower) and is a very popular Arab dish. Normally you would turn the pot upside down after cooking (hence the name).

I like cooking one pot dishes. Not only because it reduces the amount of washing up, which makes Dave happy, but because all of the ingredients are cooked together it allows the flavours to blend together into one big taste explosion.

Lebanese Rice_2

This dish is infused with a lot of different flavours and textures. This is my version of the dish.


1 small cauliflower
1 aubergine
5 tbsp extra virgin olive oil
30 gr pine nuts
30 gr almonds
1 onion chopped into small cubes
3 garlic cloves crushed
250 gr lamb
150 gr chicken breast
200 gr long grain rice
1/4 teaspoon cinnamon powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons Lebanese 7 spice
450 ml boiling water.

1. First cut the aubergine into thin slices, lay them out on a baking tray, sprinkle some olive oil on them and roast them in a preheated oven for 30 min at 200 degrees. Once they are roasted take them out and place them in a colander. Sprinkle salt on them and leave them to stand. The salt draws some of the bitter flavours out from the aubergine.
2. Chop the cauliflower into little florets.
2. Fry the pine nuts and the almonds in a frying pan with a little oil until golden brown and set to side.
3. Fry the onion for about 4 minutes and then add the crushed garlic for another minute. Then add the lamb until browned. Set aside.
4. Cut the chicken breast into small pieces and fry until golden.
5. Add the spices, and mix in the lamb, nuts and cauliflower, and rice.
6. Mix in the rice. Add in the water and bring to boil. Cover the pot and let it simmer for 8-10 minutes or until the water has been absorbed. Before serving leave the rice in a covered pan for 10 minutes for all the flavors to blend.



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