Palestinian Maqluba bi Samak (Upside-Down Fish and Vegetable Rice)
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Ingredients
- 600 g white fish fillets (such as pollock)
- 300 g basmati rice
- 1 aubergine, cut into chunks
- 250 g cauliflower florets
- 1 onion, finely sliced
- 1 tsp ground cumin
- 4 tbsp vegetable oil
- 550 ml fish stock
Nutrition (per serving)
- Calories
- 560 kcal
- Protein
- 36.4 g
- Carbohydrate
- 65.6 g
- of which sugars
- 5.1 g
- Fat
- 16 g
- of which saturates
- 1.5 g
- Fibre
- 4.8 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the aubergine and cauliflower in half the oil in batches over a medium-high heat for 8-10 minutes until golden, then set aside.
- 2
Rinse the basmati rice. Fry the onion in the remaining oil in a large pot for 5 minutes, then stir in the cumin.
- 3
Layer the fried vegetables over the onions, season the fish and lay it on top, then scatter over the rinsed rice.
- 4
Pour over the fish stock, bring to a simmer, cover tightly and cook over a low heat for 18-20 minutes until the rice is tender and the fish is cooked through.
- 5
Rest for 5 minutes, then run a knife around the edge and invert carefully onto a large platter.
- 6
Serve straight away while hot.
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