30-Min Lamb Maqluba with Crispy Rice
Lamb and eggplant layered with rice, then flipped onto a plate for a showstopping upside-down finish. Topped with tangy yogurt sauce that ties everything together.
- Total time
- 30 min
- Servings
- 2
- Calories
- 680
- Protein
- 32g
Ingredients
- ¾ lb ground lamb
- 1 medium eggplant, cut into 1-inch cubes
- 1.5 cups white rice, rinsed
- 3 cups chicken or vegetable broth
- ¾ cup plain yogurt
- 1 whole lemon (zested + juiced)
- 1 medium yellow onion, diced
- ¼ cup pine nuts, toasted (optional garnish)
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium-high until shimmering.
- 2
Add diced onion and eggplant cubes. Cook, stirring occasionally, until eggplant softens and edges turn golden, 6 minutes.
- 3
Push vegetables to the sides. Add ground lamb to center. Cook, breaking up with a spoon, until no pink remains, 5 minutes.
- 4
Stir in rinsed rice until coated, then add 3 cups broth. Bring to a boil, then cover and reduce to low for 12 minutes.
- 5
While rice cooks, whisk yogurt with lemon juice, zest, 1/4 tsp salt, and a pinch of pepper until smooth.
- 6
When rice is tender and broth absorbed, remove from heat. Slide a spatula around edges, then invert skillet onto a serving plate so rice side is down.
- 7
Drizzle yogurt sauce over the top and around the platter. Scatter pine nuts and fresh parsley if desired. Serve immediately.
Tools you’ll need
- 12-inch nonstick skillet with lid
- wooden spoon
- spatula
- whisk
- serving plate (larger than skillet)
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