Carrot Maqluba – The New York Times

Today, we’re cooking carrot maqluba. Traditional versions can be a bit labor intensive. Here, instead of deep-frying vegetables and boiling large, bone-in pieces of meat, you sauté carrots and cubed beef together with warm spices. Then you layer your soaked rice right over the top. You add your broth, and you let it all cook together until the rice is tender and fragrant. The carrots go sweet, the beef goes savory and then comes the moment everybody waits for: You take a breath, and you flip the whole thing over.