We had to change our plans at the last minute last weekend and instead of spending it away, and enjoying someone else’s cooking, we ended up at home with an empty fridge. Thankfully we could find all we needed for this fresh Palestinian dish in the local veg shop. The recipe is from Zaitoon by Yasmin Khan – we can’t get enough of this book! Really good served with some yoghurt, pickled chillies and a simple Palestinian salad but it would also make a great side dish for a crowd with some barbecued meat or fish.
Wine Suggestion: as this is both a characterful and elegant dish we’d recommend a fuller bodied white with hints of spice and freshness; a good Alsace Pinot Gris springs to mind first. However, we went a little different and chose the Zuani Vigne Collio Bianco, a traditional blend of Pinot Grigio, Chardonnay, Friuliano and Sauvignon Blanc from the north-east of Italy. Layers of freshness and fruit, hints of different spices and an elegant, refined texture. So underrated as a wine and worth seeking out.
Upside- down rice with aubergines & peppers (Maqloubeh) – serves 6
- 2 medium aubergines, cut into 2cm thick slices
- 2 red peppers, trimmed and sliced
- light olive oil
- leaves from a few sprigs of thyme
- 1 garlic bulb, separated into cloves but not peeled
- 2 medium tomatoes, thickly sliced
- 300g white basmati rice
- ¾ tsp cumin seeds
- ¾ tsp coriander seeds
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp ground turmeric
- 500ml hot vegetable stock or chicken stock
- 40g salted butter or extra virgin olive oil
- 1 tsp Aleppo pepper (pul biber) or ½ tsp chilli flakes
- handful of coriander leaves, chopped
Preheat the oven to 200C/Fan 180C/Gas 6.
Put the aubergines and peppers on separate baking trays. Drizzle both with light olive oil, ½ tsp salt and thyme leaves, then scatter the garlic cloves amongst the peppers. Put the trays into the oven to bake for 25-30 minutes. After 20 minute, add the tomatoes to the pepper tray.
Meanwhile, rinse the rice in cold water to remove excess starch (the water will run clear), then put into a large bowl of cold water to soak for 15 minutes. Drain and set aside.
Set the cooked vegetables aside to cool and pop the garlic cloves out of their skins.
Toast the cumin and coriander seeds in a dry pan over a medium heat until they smell good, then grind in a mortar and pestle and place in a jug with the cinnamon, allspice and turmeric. Add the hot stock and ¾ tsp of salt.
Melt half the butter or oil in a large saucepan. Arrange the aubergines to line the base of the buttery saucepan – keep it neat as they will end up on top of the finished dish. Add the tomatoes, roasted garlic and peppers. Spoon in the rice, then pour over the hot stock and 150ml of boiled water. Bring the pan to the boil, then reduce the heat and cover with a clean tea towel and a lid. Cook for 20 minutes, then switch off the heat and leave to rest for 5 minutes.
Melt the rest of the butter or oil in a small saucepan and stir in the Aleppo pepper or chilli.
Turn the rice pan upside down onto a serving platter, then spoon over the Aleppo pepper butter and scatter over the chopped coriander before serving.
(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)
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Jono & Jules do food & wine 