Cauliflower Maqluba

Ingredients

• 1 cup Egyptian rice (short-grain)
• 1 cup American long-grain rice
• 1 kilo meat, cut into pieces
• 1 sweet red pepper
• 1 sweet green pepper
• 1 tomato
• 1 onion
• 10 garlic cloves
• 2 cinnamon sticks
• 1 loomi (dried lime)
• 3 bay leaves
• 1 kilo cauliflower
• 4 cups water or as needed
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon 'aqdat safra' spice or turmeric
• 1 teaspoon saffron or safflower
• 1 teaspoon ground cumin
• Salt to taste
• 3 tablespoons oil
• To make eggplant maqluba with chicken, here is the link: Eggplant Maqluba with Chicken

Method

1. Soak the rice for 15 minutes in water with salt, then drain it well
   Timers: 15 min
2. Add half of the ground spices to the rice, mix gently, and set aside
3. Boil the meat in a pot with the aromatics—loomi, bay leaves, cinnamon sticks—and a pinch of salt until it is cooked
4. Place the meat on a plate and sprinkle the remaining half of the ground spices over it
5. In another pot, sauté the chopped onion and garlic in a little oil until they soften
6. Add the chopped tomato and peppers to the sauté and stir until the vegetables soften only slightly
7. Spread the meat pieces over them, then the cauliflower, and finally a layer of rice
8. Pour in four cups of the meat's cooking broth, cover the pot and leave it on high heat until the broth boils
9. Reduce the heat and leave the pot on low heat until the rice is cooked
10. Serve the cauliflower maqluba alongside salad and yogurt
11. To make eggplant maqluba with chicken, here is the link: Eggplant Maqluba with Chicken