Palestinian Maqluba
Experience the theatrical magic of Maqluba, a comforting upside-down layered dish of spiced rice, tender chicken, and golden fried vegetables.
Ingredients
- •1 whole chicken (about 3 lbs / 1.4 kg), cut into quarters
- •2 cups medium-grain rice (such as Egyptian or Calrose), rinsed and soaked in warm water for 20 minutes
- •1 large eggplant, sliced into thick rounds
- •2 medium potatoes, peeled and sliced into thick rounds
- •1 large head of cauliflower, cut into florets
- •3 tablespoons olive oil (divided)
- •1 large onion, finely chopped
- •4 cups chicken broth
- •2 teaspoons salt
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •1 teaspoon ground turmeric
- •1/2 teaspoon black pepper
- •1/4 cup toasted pine nuts for garnish
- •Fresh parsley, chopped for garnish
Instructions
- 1
Place the chicken pieces in a large pot, cover with water, bring to a boil, skim the foam, then add half the chopped onion, a pinch of salt, and simmer for 30 minutes until tender. Remove the chicken and reserve the broth.
- 2
Fry the eggplant slices, potato rounds, and cauliflower florets in batches in vegetable oil until golden brown and tender, then drain them on paper towels.
- 3
In a wide pot, sauté the remaining chopped onion in 2 tablespoons of olive oil until translucent.
- 4
Arrange the cooked chicken pieces in a single layer at the bottom of the pot.
- 5
Layer the fried potatoes, eggplants, and cauliflower evenly over the chicken, pressing down gently.
- 6
Drain the soaked rice and season it with salt, cinnamon, allspice, turmeric, and black pepper, then spread the rice evenly over the vegetable layer.
- 7
Carefully pour 4 cups of the hot reserved chicken broth over the rice.
- 8
Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 25 minutes until the liquid is absorbed and the rice is tender.
- 9
Remove from heat and let the pot rest, covered, for 15 minutes.
- 10
Place a large, flat serving platter upside down over the pot, and with a confident, swift motion, flip the pot over to reveal the stunning layered dome of Maqluba.
- 11
Garnish with toasted pine nuts and chopped fresh parsley before serving.
💡 Chef tips
- For a lighter version, you can roast the vegetables in the oven tossed with olive oil at 400F (200C) instead of frying them.
- Letting the pot rest for 15 minutes before flipping is crucial so the layers hold their shape when inverted.
- Serve with plain yogurt or a fresh Arabic cucumber-tomato salad to balance the rich, warm spices.
✅ How it should turn out
The finished Maqluba stands proudly as a magnificent golden dome with tender meat on top, aromatic spiced rice in the middle, and perfectly seasoned vegetables, filling the kitchen with the warm, inviting aromas of cinnamon and allspice.