Vegetarian Makloubeh – Palestinian Upside Down Rice
Last Updated on March 4, 2026 by Jacqueline Rafidi
Vegetarian makloubeh is a showstopper of a dish layered with a variety of veggies and spiced rice all cooked in a savory broth, a vegetarian version of one of Palestine’s national dishes.
If you’ve ever had traditional makloubeh, you know it’s a dish that demands your attention. This Palestinian layered rice dish, which translates to “upside-down” in Arabic, is packed with aromatic spices, tender vegetables, and fluffy rice, all flipped dramatically onto a large serving plate for the big reveal. It can be spelled makloubeh, maqluba, maqloubeh, etc. While many versions of makloubeh include different kinds of meats like my chicken makloubeh, some use beef or lamb as well. Today, I’m sharing my vegetarian makloubeh (which is actually vegan as well) that’s a bit lighter yet just as satisfying, flavorful, and perfect for special occasions.
What Is Makloubeh?
The word makloubeh literally translates to “upside-down” in Arabic, which makes perfect sense once you see how this dish is served. The layers of vegetables, beans, rice and broth cook together in a deep pot, and when it’s time to serve, the entire dish is flipped *upside down* onto a large serving plate, revealing an impressive, structured presentation with a taste of Palestine in every bite.
This vegetable maqluba (or vegan makloubeh) swaps out the traditional meat for hearty vegetables like eggplant slices, cauliflower and carrots. Paired with a simple salad and some yogurt, this version is just as rich and comforting as the original.
Ingredients
To make this delicious vegan makloubeh recipe, you’ll need:
- 2 medium eggplant – very firm which usually means less seeds
- 1 large cauliflower
- 2-3 tomatoes
- 2-3 russet potatoes
- 1 large onion
- 1 – 15oz can of chick peas, rinsed and drained
- Jasmine rice
- Vegetable stock or vegetable broth (low sodium or salt free)
- Tomato sauce
- Good quality olive oil
- Allspice, 7 spice, nutmeg, turmeric, ground corriander, ground cardamom, salt and black pepper (7 spice is a combination of warm spices and can be found on Amazon here or at local Middle Eastern grocery shops)
- Toasted pine nuts or slivered almonds
- Garnish of parsley
How to Make Vegetarian Makloubeh
1. Roast the veggies
Start by peeling and slicing the eggplant, carrots, onions, tomatoes and potatoes and breaking apart the cauliflower. Sprinkle the eggplant slices with a little salt and let them sit for 10 minutes or so while the oven preheats to draw out excess moisture and any bitterness. Pat them dry, then lightly brush with olive oil and roast them on a baking sheet at 400°F for 35-40 min or until they turn golden brown. You can also pan-fry them over medium heat, which is more traditional for any makloubeh. It tend to roast them because, even though fried cauliflower makes a delicious snack, it takes a while and it’s all “hands-on” time vs being able to do other things while the veggies roast in the oven. It’s also a healthier alternative.
2. Caramelize the onions and chickpeas
While the veggies are roasting, heat about a tablespoon of oil and sauté the sliced onions in a separate pan with a sprinkle of salt until they’re soft and slightly caramelized. Add the rinsed and drained chickpeas once the onions are nice and jammy and season with turmeric and 7 spice. Once everything is well combined and seasoned, remove from heat and set aside.
3. Prep the rice and layer the makloubeh
Rinse the rice well under under cold water so that it runs clear, then season with salt & pepp, 7 spice, turmeric, allspice, nutmeg, corriander, and cardamom. Add a drizzle of olive oil and mix well so all the rice is seasoned. Now comes the best part—layering the ingredients! Remember that the whole pot will be inverted after cooking, so the way you layer it at the bottom of the pot will actually be the top.
Start by lightly oiling the bottom of the pot with some olive oil to prevent anything from sticking. I like to start by arranging the sliced tomatoes because they’re juicy and stick less. Then add the sliced potatoes. From here, you can really layer however you want, but I like to add all the cauliflower, then eggplant, caramelized onions/chickpeas, carrots and finally the spiced rice. Use the back of a spoon to spread the top of the rice in an even layer.
4. Make the broth and cook the makloubeh
Make the broth by combining the prepared vegetable broth with some tomato sauce and salt. Taste to make sure it’s well seasoned. Pour the broth over the pot ensuring that it covers the rice by about half an inch. Use the back of a wooden spoon to make about 5 holes through everything in the pot to let the broth fall to the bottom. Bring everything to a gentle boil over high heat, then reduce to low heat and let it simmer for about 30 minutes or until the rice on top is tender and has absorbed all the broth. Once done, remove the pot from the heat and let it sit, covered, for another 5-10 minutes to allow the flavors to meld.
5. The Big Reveal
The moment of truth! To flip the makloubeh, place a large flat serving plate upside down over the top of the pot. I like to use one with a large rim so if any rice falls over, it stays within the platter. Using oven mitts on both hands, carefully bring the pot to the edge of the counter/stove top. Place one hand on the bottom of the pot and one hand over the flipped serving platter. Say a little countdown for motivation, swiftly and carefully lift and flip the pot so the contents turn out onto the plate in a structured, beautiful stack. Tap the bottom of the *still hot* pot with oven mitts and lift the pot off the rice. The bottom of the pot should now be the top and all the components of the dish should leave you in awe with their structure. If some tomato slices are stuck to the pot, they should easily come off and be places right on top of the makloubeh. Toast some pine nuts or slivered almonds on the stove until golden brown and sprinkle right on top. Add a garnish of fresh chopped parsley and enjoy!
How to Serve Vegetarian/ Vegan maqluba
Makloubeh is best enjoyed with a simple salad and plain yogurt or a side of cucumber yogurt salad for a refreshing contrast – or both! Sprinkle toasted pine nuts or slivered and a garnish of parsley on top for extra texture, color and flavor.
Switch things up!
- Add whatever veggies you like and have on hand. I love the variety mentioned above and tend to stick to that, but you can also use a different set of vegetables like zucchini, fava beans, green beans, bell peppers. Just know that the dish will take on whatever flavors you give it. And a veggie like bell pepper has a strong flavor which may overpower the dish.
- I prefer to use jasmine rice here, but use your favorite type of rice and follow the package instructions.
Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, place a portion in a deep pot with a splash of water and cover, warming it over medium-low heat until heated through. You can also do the same in a heat-safe tray and place it in the airfryer with a sprinkle of water for about 10 minutes on a low, reheating setting.
Makloubeh is a labor of love that brings together a wonderful combination of textures and flavors. Whether you’re making this for a special occasion or just a cozy dinner night, this vegetarian version of the classic dish will surely become one of your favorite recipes.
When you make this vegetarian makloubeh, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Vegetarian Makloubeh – Palestinian Upside Down Rice
Ingredients
For the roasted veggies:
- 2 medium very firm eggplants – peeled and sliced lengthwise
- 1 large cauliflower cut into florets
- 2-3 large carrots peeled and cut into large juliennes
- 2-3 russet potatoes peeled and sliced
- 1 Tablespoon 7 spice
- Olive oil
- Salt and pepper to taste
For the onions and chickpeas:
- 1 medium yellow onion sliced
- 1 – 15oz can chickpeas rinsed and drained
- 1 teaspoon 7 spice
- 1 teaspoon turmeric
- 2 Tablespoons olive oil
- Salt and pepper to taste
For the rice:
- 2 cups Jasmine or basmati rice rinsed well
- 2 teaspoon 7 spice
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon allspice
- ½ teaspoon nutmeg
- ¼ teaspoon ground cardamom
- 1 Tablespoon olive oil
- Salt and pepper to taste
- 2-3 tomatoes sliced – for the bottom of the pot
For the broth:
- 5-6 cups Vegetable stock or vegetable broth low sodium or salt free
- ¼ cup tomato sauce
- 1 teaspoon allspice
- 1 teaspoon 7 spice
- Salt to taste
For serving:
- Toasted pine nuts or slivered almonds
- Garnish of parsley
- Plain yogurt
Instructions
- Start by prepping the veggies as directed. Sprinkle the eggplant slices with a little salt and let them sit for 10 minutes or so to draw out excess moisture and any bitterness. Pat them dry, then lightly brush with olive oil. Then, place all the veggies onto 2 separate baking sheets in one even layer, drizzle with olive oil, sprinkle with salt and pepper and add the tablespoon of 7 spice to the cauliflower florets.
- Preheat the oven to 400F. Roast the veggies for 35-40 min or until they turn golden brown. You can also fry them in a neutral oil like avocado oil over medium heat, which is more traditional for any makloubeh. If frying, place the cooked veggies on a paper towel lined plate to soak up the excess oil.
- While the veggies are roasting, work on the onions and chickpeas. Heat the olive oil in a skillet on medium heat and sauté the sliced onions with a sprinkle of salt until they’re soft and slightly caramelized. Once the onions are nice and jammy, season with the turmeric and 7 spice, then add the rinsed and drained chickpeas. Once the chickpeas are warmed through and everything is well combined and seasoned, remove from heat and set aside.
- Work on the rice – rinse the rice well under cold water so that it runs clear. Place in a bowl and add all the seasonings and olive oil. Mix well so all the rice is seasoned.
- Prepare the pot! Start by lightly oiling the bottom of the pot with about a teaspoon of olive oil to prevent anything from sticking. Start with the sliced tomatoes, then add the roasted potatoes. From here, you can really layer the veggies however you want, but I like to add all the cauliflower, then eggplant, caramelized onions/chickpeas then carrots. Top everything with the spiced rice and use the back of a spoon to spread it into an even layer.
- Make the broth by combining all the broth ingredients. Taste to make sure it’s well seasoned. Carefully pour the broth over the pot ensuring that it covers the rice by about ¼ inch. Make 5 holes in the pot by pushing the back of a wooden spoon down to the bottom of the pot to let the broth fall to the bottom. Bring everything to a gentle boil over high heat, then reduce to low heat and let it simmer for about 30 minutes or until the rice on top is tender and has absorbed all the broth. Once cooked, remove the pot from the heat and let it sit, covered, for another 5 minutes.
- The moment of truth! To flip the makloubeh, place a large flat serving platter upside down over the top of the pot. I like to use one with a large rim so if any rice falls over, it stays within the platter. Using oven mitts on both hands, carefully bring the pot to the edge of the counter/stove top. Place one hand (covered with an oven mit or pot holder) on the bottom of the pot and one hand over the upside-down serving platter. Say a little prayer and countdown for motivation, swiftly and carefully lift and flip the pot so the contents turn out onto the plate in a structured, beautiful stack. Tap the bottom of the *still hot* pot with oven mitts and lift the pot off the rice. The bottom of the pot should now be the top and all the components of the dish should leave you in awe with their structure. If some tomato slices are stuck to the pot, they should easily come off and be placed right on top of the makloubeh. Toast some pine nuts or slivered almonds with a neutral oil on the stove until golden brown, and sprinkle these right on top. Add a garnish of fresh chopped parsley and enjoy! Sahtein!
