Name: Upside-down spiced rice with lamb and broad beans (Maqlubet el foul el akdhar)
Yield: Serves eight
Cuisine: Israeli
Ingredients: 2 dried Iranian limes (if you can find them, or else leave them out), roughly stabbed with a small knife; ¾ tsp ground turmeric; Salt and black pepper; 30 g whole blanched almonds; 200 g broad beans (podded but still in their shells), fresh or frozen and defrosted; 8 garlic cloves, peeled; 5 plum tomatoes (450 g), roughly chopped; 40 g unsalted butter, cut into 1cm dice; 10 g coriander, roughly chopped; 750 g lamb neck (4–5 pieces), bone in; 1 red chilli, finely chopped; 2½ tsp ground cinnamon; 20 g pine nuts; 20 black peppercorns, roughly crushed in a pestle and mortar; 2½ tbsp olive oil; 1 onion, sliced 1cm thick (150g); 2½ tsp ground allspice; 2 green chillies, halved lengthways; 10 cardamom pods, roughly bashed in a pestle and mortar; 1 large lemon, cut into 2mm-thick slices, pips discarded (100g); 1 large onion, cut into 1cm-thick rings (180g); 150 g green peas (fresh or frozen), defrosted; 300 g Greek-style yoghurt; 2 tsp tomato purée; 1 tbsp olive oil; 350 g basmati rice; 3½ tbsp olive oil; 300 g butternut squash, unpeeled and cut into 1cm-thick half-moons; 400 g runner beans, trimmed, then cut at an angle into 4cm pieces; 1 green pepper, deseeded and cut into roughly 3cm cubes (150g)

Preparation info

Serves
eight

Difficulty
Complex

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Maqlubeh is one of Palestine’s key national dishes. This ‘upside down’ dish, made in one pot before being inverted on to a plate to serve, carries with it a real ‘ta da!’ thrill. However many times you’ve made it (or if you’re making it for the first time), there’s always a moment of ‘eeek’ before the pot gets flipped. Tap the base, count to three and be quick and confident that all will be well! Serve with a chopped salad, some pickles, if you like, and a