Dr Zeyad Nassar's Cauliflower and Chicken Maklooba
Being a cancer researcher means hard work and long hours in the lab. For Zeyad, there’s nothing like coming home to a healthy, home-cooked meal.
With a rich Jordanian heritage, one of Zeyad’s favourite dishes is his wife’s Cauliflower and Chicken Maklooba. Maklooba, meaning “upside down” in Arabic, is a hearty meal, perfect for family gatherings and also quiet nights in.
This traditional dish dates back to the 13th century and has remained a staple for many Middle Eastern families due to its aromatic flavours and rich taste.
Helpful hint: Take care when flipping over the dish in the final step as it can get messy! Have lots of napkins on hand.
Ingredients
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2 cups short-grain rice
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1 head cauliflower, cut into florets
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Vegetable oil (for frying)
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3 bone-in, skin-on chicken thighs
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1 onion, chopped
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3-4 cardamom pods
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1 cinnamon stick
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3 tablespoons olive oil
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2 teaspoons salt
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1 teaspoon ground allspice
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½ teaspoon ground cinnamon
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Toasted almonds and chopped parsley to garnish
Method
1. Wash the rice and soak in warm water for 20 minutes. Drain and discard the water.
2. Heat the vegetable oil over medium heat. Add the florets and fry until golden brown. Set aside.
2. In a pot, brown the chicken. Add onion, cardamom pods, and cinnamon stick and then add enough water to submerge the chicken.
3. Bring to a gentle boil over medium heat. Reduce heat to a simmer and cook until the chicken juices run clear.
4. Season with the salt, ground allspice, ground cinnamon, and ground cardamom.
5. Add the cauliflower to the pot. Then top with the rice.
6. Cook over low heat, covered, for 30-40 minutes. Remove from heat and allow it to cool in the pot for 20-40 minutes to help it hold together.
7. Place a serving dish on top of the pot and carefully flip the pot. You may tap the bottom of the pot gently to help the maklooba slide off. Garnish with toasted almond and chopped parsley and serve it with yoghurt or a simple salad.
