Makloubeh

A traditional Arab dish made with layers of vegetables, rice, and spices, cooked in butter for a rich and flavorful main dish.

Steps

1. Rinse the rice under cold water until the water runs clear. Set aside. 2. In a large skillet, melt the butter over medium heat. Add the eggplant, zucchini, potatoes, onion, and garlic. Cook until the vegetables are slightly softened. 3. Add the cumin, coriander, turmeric, cinnamon, salt, and pepper. Stir well to coat the vegetables with the spices. 4. Add the rice to the skillet and stir to combine with the vegetables and spices. 5. Pour the vegetable broth into the skillet and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. 6. Remove from heat and let it sit for 5 minutes before fluffing with a fork. 7. Serve the Makloubeh garnished with chopped parsley.

1 cup basmati rice 2 tablespoons butter 1 eggplant, sliced 2 zucchinis, sliced 2 potatoes, sliced 1 onion, sliced 2 cloves garlic, minced 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon turmeric 1 teaspoon cinnamon Salt and pepper, to taste 2 cups vegetable broth Chopped parsley, for garnish