Makloubeh Zahra

Name: Makloubeh Zahra
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Jordanian
Ingredients: 1 large cauliflower, cut into florets; 2 cups basmati rice, soaked; 1 large onion, diced; 3 cloves garlic, minced; 2 tsp baharat; 1 tsp turmeric; 1/2 tsp cumin; 3 cups vegetable broth; Vegetable oil for frying; 2 tbsp olive oil; Salt and pepper; Toasted almonds and pine nuts for garnish

مقلوبة زهرة (mah-KLOO-beh ZAH-rah)

Cauliflower Upside-Down Rice

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 391 kcal

A vegetarian version of the iconic maqluba featuring golden fried cauliflower, aromatic rice, and warm spices, flipped onto a platter in one dramatic gesture. Proof that vegetables can steal the show.

Nutrition & Info

Protein 12.0g

Carbs 52.0g

Fat 15.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free

Equipment Needed

large pot deep skillet serving platter

Presentation Guide

Vessel: large round platter

Garnishes: toasted almonds, fresh parsley, fried pine nuts

Accompaniments: yogurt, fresh salad

Ingredients

1 large cauliflower, cut into florets
2 cups basmati rice, soaked
1 large onion, diced
3 cloves garlic, minced
2 tsp baharat
1 tsp turmeric
1/2 tsp cumin
3 cups vegetable broth
Vegetable oil for frying
2 tbsp olive oil
Salt and pepper
Toasted almonds and pine nuts for garnish

Instructions

1
Fry cauliflower florets in vegetable oil over medium-high heat until deeply golden brown on all sides. Drain on paper towels and season with salt.
2
Heat olive oil in a heavy pot. Saute diced onion and garlic until translucent. Add baharat, turmeric, and cumin, stirring for one minute until fragrant.
3
Arrange fried cauliflower florets in a tight, even layer at the bottom of the pot, packing them closely together.
4
Spread soaked and drained rice evenly over the cauliflower layer. Gently pour hot vegetable broth down the side of the pot.
5
Bring to a boil, then reduce to lowest heat. Cover tightly and cook undisturbed for 35 minutes until rice is fluffy and all liquid is absorbed.
6
Remove from heat, let rest 10 minutes with lid on. Place a large platter on top, flip confidently in one motion, and garnish with toasted nuts and parsley.

💡

Did You Know?

The cauliflower version of maqluba is so popular in Jordan that many families actually prefer it over the meat version for everyday meals.

Chef's Notes

Equipment Tips

large pot
deep skillet
serving platter

Garnishing

toasted almonds, fresh parsley, fried pine nuts

Accompaniments

yogurt, fresh salad

The Story Behind Makloubeh Zahra

Makloubeh zahra represents the Jordanian genius for creating satisfying plant-based meals long before vegetarianism became trendy. Cauliflower, which thrives in Jordan's climate, is elevated to star status through deep frying and spicing. This version became popular during religious fasting periods when meat was avoided, but its delicious flavor ensured it earned a permanent place on family tables. The dramatic flip remains the same thrilling moment regardless of whether meat or vegetables form the base.

🕐 Traditionally enjoyed lunch, lenten meals, everyday 📜 Origins: Traditional Jordanian variation

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