Upside-Down Rice Cake

Maghluba means ‘upside down’ in Arabic, and this rice cake is a traditional Palestinian dish that usually includes meat.

March 23, 2017

Ingredients

  • 1lb 2oz Charlotte potatoes, sliced just under 1cm in thick
  • 5 tbsp olive oil, plus extra for greasing
  • 2 tsp ground cumin
  • 2 aubergines (eggplants), sliced into 1cm rounds
  • 14oz spinach, blanched in boiling water then squeezed out
  • zest of 1 lemon, plus wedges to serve
  • 3 large or 6 smaller tomatoes, sliced ¼ in thick
  • 6 garlic cloves, crushed
  • generous 1 ½ cups white short-grain rice, soaked in cold water for 30 minutes
  • 1 1⁄3 pints hot vegetable stock
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp freshly grated nutmeg
  • handful mint leaves
  • salt and black pepper
  • tzatziki, to serve

Instructions

Preheat the oven to 200ºC / 400ºF / gas 6. Line two large trays with baking parchment. Toss the potatoes in a large bowl with 2 tbsp oil, 1 tsp cumin and some seasoning, then spread out on one of the trays. In the same bowl, toss the aubergines with 3 tbsp oil and some seasoning, then arrange on the other tray. Roast the vegetables for 35 – 40 minutes, or until golden brown and tender. In a bowl mix the spinach with seasoning and the lemon zest.

Line the base of a deep 23cm / 9in lidded pan with baking parchment. Grease the pan with oil. Lay the tomato slices over the base of the pan, then top with the roasted aubergines. Scatter over one-third of the garlic, followed by one-third of the drained rice. Top with the potatoes, then another one-third of garlic and one-third of rice. Arrange the spinach on top of the rice and scatter with the final one-third of garlic and the remaining rice.

Mix together the stock and spices, including the remaining 1 tsp cumin and 1 tsp salt. Pour this over the rice and bring to a simmer, then lay a circle of parchment on top and weigh down with a saucer. Add the lid, reduce the heat to low and cook for 35 minutes. Turn off the heat and leave to steam for 20 minutes, then invert onto a plate. Scatter over the mint leaves and serve with tzatziki.

Recipe from Posh Rice, published by Quadrille Publishing. Photo: Alex Luck.

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Ingredients

  • 1lb 2oz Charlotte potatoes, sliced just under 1cm in thick
  • 5 tbsp olive oil, plus extra for greasing
  • 2 tsp ground cumin
  • 2 aubergines (eggplants), sliced into 1cm rounds
  • 14oz spinach, blanched in boiling water then squeezed out
  • zest of 1 lemon, plus wedges to serve
  • 3 large or 6 smaller tomatoes, sliced ¼ in thick
  • 6 garlic cloves, crushed
  • generous 1 ½ cups white short-grain rice, soaked in cold water for 30 minutes
  • 1 1⁄3 pints hot vegetable stock
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp freshly grated nutmeg
  • handful mint leaves
  • salt and black pepper
  • tzatziki, to serve
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