• Course

    Main Course

  • Prep time

    30 Mins

  • cook time

    2 Hours

  • servings


  • Author



  • 1 large eggplant, sliced
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 small butternut squash, peeled & seeded, then cubed
  • 4 tsp avocado oil, divided
  • 4 tsp sea salt, divided
  • 1 tbsp vegan butter
  • 1 medium onion, chopped
  •  cups chickpeas, rinsed & dried
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • ¼ tsp nutmeg
  • ¼ tsp all spice
  • ¼ tsp cardamom
  • ¼ tsp cayenne (optional)
  • ¼ tsp turmeric
  • 2 tsp cornstarch dissolved in 4 tbsp water
  • ½ lemon, juiced
  •  cups Lotus Foods Regenerative Organic White Basmati Rice
  •  cups vegetable stock

To serve

  • fried Roma tomato slices
  • chopped parsley
  • toasted pine nuts

product used in the recipe

Regenerative Organic White Basmati Rice

  • 1

    Preheat oven to 450°F and line 3 sheet pans with parchment paper.

  • 2

    Spread veggies in sheet pans: eggplant in 1 pan; zucchini and yellow squash in another; and butternut squash in the third. Over each pan, drizzle 1 tsp avocado oil and sprinkle 1 tsp sea salt. Roast until cooked: ~15 mins for the zucchini and yellow squash, 25 mins for the eggplant and butternut squash. Set aside.

  • 3

    Meanwhile, melt butter in a skillet then add onion and sauté for 3 mins. Add chickpeas and cook for 5 mins.

  • 4

    Add spices and 1 tsp sea salt, sauté 1 min, then add cornstarch mixture and stir vigorously for 30 secs (so maqluba holds together once flipped).

  • 5

    Remove from heat, stir in lemon juice, and set aside.

  • 6

    Brush bottom of a pot with 1 tsp avocado oil then evenly layer the zucchini and squash, then the eggplant, then the chickpeas, and finally the butternut squash.

  • 7

    Lastly, add uncooked rice, then gently pour in vegetable stock. Stir carefully to fully submerge rice, making sure to not disturb vegetable layers.

  • 8

    Bring maqluba to a boil (stovetop on medium heat) then turn heat down to a low simmer, cover with a clean towel, and place lid on top. Cook for 1 hour.

  • 9

    Remove from heat, discard towel, then place lid back on. Let rest for at least 30 mins before gently flipping onto a plate. Top with fried Roma tomatoes, parsley, and pine nuts, as preferred.

product used in the recipe

Regenerative Organic White Basmati Rice

Instruction video