“Maqlouba” in Persian translates to “upside down”. A big pot is layered with grilled vegetables, meats and fragrant, coloured rice, then flipped over and scattered with nuts and herbs, and served with plenty of thick yoghurt. There’s a lot that goes into this recipe, but a spectacular Middle Eastern dish like this can be an occasion in itself. <br />Ingredients <br />• 125 ml(½ cup) olive oil <br />• 2 kgboneless lamb leg, cut into 3 cm cubes <br />• 1onion, diced <br />• 1 tspbaharat (see Note) or garam masala <br />• 2cinnamon sticks <br />• 4cardamom pods <br />• 1 tspground allspice <br />• 2bay leaves <br />• 2 tspsalt <br />• 2zucchini, sliced into 6 mm rounds <br />• 1large eggplant, sliced into 6 mm rounds <br />• 2 cupscauliflower florets <br />• 2small tomatoes, sliced into 6 mm rounds <br />Ancient grain rice mixture <br />• 500 g(2½ cups) basmati rice, washed, soaked in water for 30 minutes <br />• 2 tbspblack rice, washed, soaked in water for 30 minutes <br />• 2 tbspwhite quinoa, washed <br />• 1 tbspamaranth <br />• 1 tbspmillet <br />• 1 tbspbuckwheat <br />• 2 tspblack sesame seeds <br />• 1 tspturmeric <br />• 2 tspbaharat or garam masala <br />Salad Shirazi <br />• 1telegraph cucumber, halved lengthways, seeds removed, finely diced <br />• 2Roma tomatoes, seeds removed, finely diced <br />• 1small red onion, finely diced <br />• 2 tbspextra virgin olive oil <br />• ½lemon, juiced <br />• 1 tspdried mint <br />• 1 tspsea salt flakes <br />To serve <br />• 1 cupmint leaves <br />• ½ cuppistachios <br />• ½ cuptoasted pine nuts <br />• ½ cuppomegranate seeds <br />• lemon wedges <br />• 2 cupsGreek-style yoghurt <br />• 1 tbspolive oil <br />Cook's notes <br />Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. <br />Instructions <br />Standing time 35 minutes <br />To make the lamb braise, heat a little of the olive oil in a saucepan over high heat and fry the lamb, in batches, until well browned. Return all the lamb to the pan with the onion, spices, bay leaves and salt, and stir to combine. Cook for 5 minutes until the onion has softened. Add enough cold water to submerge the lamb, bring to the boil, then reduce heat to a simmer. Cover with a lid and cook for 1 hour until the lamb is tender, skimming any scum that rises to the surface and adding more water to the pan if necessary. Strain the lamb and reserve the stock. Add enough water to the stock to make 1.5 litres. <br />Meanwhile, working in batches, heat the remaining olive oil in a large frying pan over medium heat. Cook the zucchini, eggplant and cauliflower until golden. Remove and set aside. <br />Combine the ingredients for the ancient grain rice mixture in a bowl and mix well. <br />Grease and line a 26 cm heavy pot and brush it with olive oil. Layer the tomato, zucchini and eggplant in the base of the pot. Scatter over the lamb, then the cauliflower. Add the rice mixture and spread out evenly. Pour in the stock. Bring to the boil over medium heat. Cook, uncovered, for 5 minutes, then reduce the heat to very low, cover and simmer for 20 minutes until the rice is tender. Turn off the heat and allow to stand for a further 30 minutes without removing the lid. <br />Combine the ingredients for the Salad Shirazi in a bowl. <br />Invert the maqlouba pot onto a large dish or serving platter and leave it untouched for 5 minutes to release from the pot and settle. Remove the pot and garnish the maqlouba with mint leaves, nuts and pomegranate seeds. Serve with the Salad Shirazi, lemon wedges, and yoghurt dressed with a little salt and olive oil. <br /> <br />Note <br />• Baharat spice mix is available from Middle Eastern or gourmet food shops.
