Palestinian Maqluba
A spectacular, traditional upside-down rice dish layered with golden fried vegetables and tender spiced meat, perfect for gathering family around the table.
Ingredients
- •1 lb (450g) chicken pieces (bone-in, skin-on)
- •2 cups basmati rice, rinsed and soaked for 20 minutes
- •1 large eggplant, sliced into rounds
- •1 large cauliflower, cut into florets
- •2 medium potatoes, peeled and sliced into rounds
- •3 cups chicken stock
- •1 tsp ground cinnamon
- •1 tsp ground allspice
- •1/2 tsp ground turmeric
- •1/4 tsp ground cardamom
- •Salt and black pepper to taste
- •1/2 cup vegetable oil for frying
- •1/4 cup toasted pine nuts or slivered almonds for garnish
- •Fresh parsley, chopped for garnish
Instructions
- 1
Season the eggplant, cauliflower, and potatoes with salt and fry them in vegetable oil until golden brown; drain on paper towels.
- 2
In a large pot, brown the chicken pieces over medium-high heat until golden, then season with salt, pepper, and half the spices.
- 3
Pour 1 cup of water over the chicken, cover, and simmer for 20 minutes until partially cooked.
- 4
Arrange the fried vegetables in layers over the chicken at the bottom of the pot, starting with potatoes, then eggplant, then cauliflower.
- 5
Spread the soaked and drained rice evenly over the top of the vegetables.
- 6
Gently pour the chicken stock (mixed with the remaining spices) over the rice, ensuring the liquid reaches just above the rice level.
- 7
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes until the rice is fluffy and liquid is absorbed.
- 8
Remove from heat and let it rest for 10 minutes before placing a large serving platter over the pot and flipping it quickly to reveal the layered masterpiece.
- 9
Garnish with toasted nuts and fresh parsley before serving.
💡 Chef tips
- Ensure the rice is well-drained before adding it to the pot to prevent a mushy texture.
- Use a non-stick pot to ensure the Maqluba releases cleanly when flipped.
- You can prepare the fried vegetables and chicken a day in advance to save time on the day of serving.
✅ How it should turn out
The finished dish should be a beautiful, golden-brown cake of rice and vegetables that holds its shape, releasing a fragrant aroma of warm spices and savory chicken.