• As the sacred month of Ramadan draws to a close, celebrate its culmination with a delicious Mushroom Maqluba recipe, perfect for your Eid al-Fitr feast. This traditional Middle Eastern dish, layered with fragrant rice, tender mushrooms, and aromatic spices, promises a flavourful and festive conclusion to your Ramadan journey.

    Mushroom Maqluba

    By The South African Mushroom Farmers' Association Serves: 6-8


    • 500g jasmine / long grain white rice
    • 1 litre chicken or vegetable stock
    • 250g button mushrooms, sliced
    • 1 large onion, diced
    • 4 cloves garlic, minced
    • 1 tsp ground cumin
    • 6 cardamom pods
    • 5 bay leaves
    • 1 tsp turmeric powder
    • 1 tsp ground cinnamon
    • 1 tsp ground allspice
    • 800g medium sized portabello / brown mushrooms
    • Pomegranate rubies, to serve
    • Lightly toasted almond flakes, to serve
    • Fresh mint leaves, to serve
    • Double cream yoghurt, to serve
    • Olive oil, for cooking
    • Salt and pepper, to taste



    Rinse rice well and then soak for 30 minutes.


    Preheat oven to 200 ̊C.


    Place portabellos on a large baking tray. Drizzle with a little olive oil and season with salt and pepper.


    Roast for ± 10 minutes, depending on their size, until tender. Remove and place on a chopping board gills side down to drain.


    Heat a drizzle of olive oil in a 26cm Dutch oven.


    Add the button mushrooms and cook until golden brown.


    Add the onion and cook until soft.


    Add the garlic and all the spices and cook until fragrant.


    Scrape the mixture out of the pot and add to a bowl.


    Drain the rice and add to the bowl and mix well along with 1 tsp of salt.


    Off the heat - arrange the portabellos, gills down, in the pot in a well fitting pattern.


    Spoon the spiced mushroom and rice mixture over the portabellos.


    Gently pour the stock into the pot.


    Set a heatproof plate over the rice to keep it down. The plate should be slightly smaller than the width of the pot. A springform tin’s base works very well for this.


    Cover the pot with the lid and cook on low heat for 30 minutes. Remove lid and check if the rice is tender.

    To serve:


    Place a large, flat, serving dish on top of the pot. Using oven gloves, flip the pot onto the dish in one quick motion. If the rice cake does not release immediately, let the pot rest upside down for a few minutes.


    Remove the pot to reveal the beautiful mushroom topped rice cake.


    Scatter the top with pomegranate rubies, toasted almonds and mint leaves.


    Serve with yoghurt on the side and enjoy!


    A 26cm Dutch oven ± 10 cm deep is the perfect size for this recipe

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    4 female foodies share their iftar menu ideas with us for Ramadan

    Recipe and image: The South African Mushroom Farmers’ Association