Palestinian Maqluba
Ingredients
- •2 lbs (900g) bone-in chicken pieces (or lamb shoulder chunks)
- •2 cups medium-grain rice (rinsed and soaked for 20 minutes)
- •1 large eggplant, sliced into rounds
- •2 medium potatoes, peeled and sliced into thick rounds
- •1 large cauliflower, cut into florets
- •1/4 cup olive oil (plus extra for frying vegetables)
- •1 large onion, finely chopped
- •4 cups boiling water or low-sodium chicken broth
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1 teaspoon salt (adjust to taste)
- •1/2 teaspoon black pepper
- •1/2 cup raw pine nuts or almonds for garnish
Instructions
- 1
Lightly fry or roast the eggplant, potato, and cauliflower slices in olive oil until golden brown and tender, then set them aside on paper towels to drain.
- 2
In a large pot, heat a tablespoon of olive oil and brown the chicken or meat pieces on all sides until nicely colored.
- 3
Add the chopped onion and half of the mixed spices (cinnamon, allspice, turmeric, cumin, salt, and pepper) to the meat, cooking for another 3 minutes.
- 4
Add 2 cups of boiling water to the pot, cover, and simmer the meat for about 30 minutes until almost fully cooked.
- 5
Remove the meat from the broth and set aside, keeping the flavorful broth in the pot.
- 6
In a wide, heavy-bottomed pot (or using the same meat pot), layer the bottom and sides neatly with the fried potatoes, then the eggplant, and then the cauliflower florets.
- 7
Arrange the cooked meat evenly over the layer of vegetables.
- 8
Drain the soaked rice and mix it with the remaining spices, salt, and pepper, then gently spread the rice over the meat and vegetables without disturbing the layers.
- 9
Carefully pour the hot chicken broth (about 4 cups total) over the rice. If needed, add a little extra boiling water so the liquid sits about half an inch above the rice level.
- 10
Bring the pot to a boil over medium-high heat, then cover tightly, reduce the heat to low, and simmer for 25 minutes until the rice is fluffy and liquid is fully absorbed.
- 11
Remove from heat and let the covered pot rest undisturbed for 15 minutes.
- 12
Lightly toast the pine nuts or almonds in a little oil until golden brown.
- 13
Place a large, flat serving tray upside down over the top of the pot, and with a confident, quick motion, flip the pot over to reveal the stunning layered cake of vegetables and meat, then garnish with toasted nuts.
💡 Chef tips
- For a healthier version, you can brush the sliced vegetables with olive oil and roast them in a 400°F (200°C) oven instead of frying them.
- Letting the pot rest for 15 minutes before flipping is crucial so the layers hold their shape and don't collapse.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.
✅ How it should turn out
The finished Maqluba features a majestic, golden crown of tender vegetables and spiced meat atop fragrant, perfectly cooked rice, filling the kitchen with warm aromas of cinnamon and allspice.