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Vegetable Makloubeh

Golden, tender vegetables meet fluffy short-grain rice
Warm tomato-garlic flavor with a fragrant spice glow
Every bite is cozy, rich, and satisfying, straight from the pan

dinner ⏱ 55 min 420 kcal / portion 65.0 g carbs / portion (estimated) vegan 🔗 Original source

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Vegetable Makloubeh
v4 · rb0e705f985 20260727Z1751 200 ml vegetable oil 1 piece aubergine 2 pieces potato 1 piece cauliflower 2 pieces carrot 6 pieces tomato 5 pieces garlic clove 200 g short-grain rice salt to taste 🔥 preheat vegetable oil in a wide frying pan 🍳 ⏱ 1 min fry aubergine slices a side until nicely tanned 🍳 fry potato slices for about 30 seconds a side until colored and crunchy 🍳 fry cauliflower florets for about 30 seconds a side until colored and crunchy 🍳 fry carrot slices for about 30 seconds a side until colored and crunchy 🍽 line the pan base with greaseproof paper and layer the vegetables 🍽 sprinkle sliced garlic on top and cover with rice 🌀 mix vegetable stock or water with turmeric, paprika, nutmeg, cardamon, black pepper, and salt 🍳 pour the spiced liquid over the rice and bring gently to a boil 🍳 ⏱ 30 min cook covered on bare minimum heat ⏳ ⏱ 10-15 min rest in the covered pan with a tea towel 🌀 make tahini dressing by whisking tahini, water, lemon juice, garlic, dried mint, and parsley 🌀 season the tahini dressing to taste with salt 🍽 assemble tomato and cucumber in a bowl and pour over tahini dressing, then drizzle with olive oil and sprinkle with mint leaves 🍽 unmould by placing a serving plate over the pan and turning over, then lift off the pan and greaseproof paper Vegetable Makloubeh 🎉 450 ml vegetable stock ½ tsp turmeric 1 tsp paprika 1 tsp nutmeg 1 tsp ground cardamon 1 tsp black pepper 2 tsp salt 80 ml tahini 160 ml water 40 ml lemon juice 1 tbsp dried mint 15 g flat-leaf parsley 10 g mint leaves olive oil to taste tomato 2.5 pieces garlic clove short-grain rice 0.5 · 2.5 pieces mint leaves, olive oil
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Preparation steps

  1. preheat vegetable oil in a wide frying pan
  2. fry aubergine slices for 1 minute a side until nicely tanned
  3. fry potato slices for about 30 seconds a side until colored and crunchy
  4. fry cauliflower florets for about 30 seconds a side until colored and crunchy
  5. fry carrot slices for about 30 seconds a side until colored and crunchy
  6. line the pan base with greaseproof paper and layer the vegetables
  7. sprinkle sliced garlic on top and cover with rice
  8. mix vegetable stock or water with turmeric, paprika, nutmeg, cardamon, black pepper, and salt
  9. pour the spiced liquid over the rice and bring gently to a boil
  10. cook covered for 30 minutes on bare minimum heat
  11. rest for 10-15 minutes in the covered pan with a tea towel
  12. make tahini dressing by whisking tahini, water, lemon juice, garlic, dried mint, and parsley
  13. season the tahini dressing to taste with salt
  14. assemble tomato and cucumber in a bowl and pour over tahini dressing, then drizzle with olive oil and sprinkle with mint leaves
  15. unmould by placing a serving plate over the pan and turning over, then lift off the pan and greaseproof paper

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