Iraqi Baharat Makluba

Slice the onion into even circles before building the pot. A crisp cucumber and tomato salad is a bright partner for the baharat rice.

The Stuff:

• 2 Cups basmati rice, rinsed 3 times in water, until it runs clear
• 1 Teaspoon salt
• 4 Cups boiled water
• 3 Tablespoons olive oil
• 1 Large sweet onion, sliced into circles
• 1 Teaspoon turmeric
• 1 Teaspoon Never Not Eating Baharat
• 1 Teaspoon salt
• 5 Tablespoons olive oil

The Method:

Rice:

1. In a pot on medium heat, put the olive oil, drained basmati rice, and salt and mix.
2. Add 4 Cups of boiling water and cover with a lid.
3. Cook on low heat for 15 minutes.

Makluba:

1. In a wide pot on medium heat, pour the olive oil, Never Not Eating Baharat, turmeric and salt.
2. Place the onion circles in one layer on top of the oil.
3. Sauté the onion circles for 3-4 minutes without moving them, until they are slightly golden.
4. Using a wide spoon, carefully place the cooked rice over the onions evenly.
5. Flatten the rice over the onions.
6. Place wet parchment paper on top.
7. Cover with the lid and cook on the stove on low heat for 1 hour.
8. Take a wide plate the size of the pot, flip the pot over on the plate and garnish with chopped parsley.