Jordanian Upside Down Rice with Chicken and Eggplant

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Maqluba, which literally means "upside down" in Arabic, is a celebrated Jordanian one-pot dish layered with spiced chicken, golden fried vegetables, and fragrant basmati rice. Once cooked, the pot is dramatically flipped onto a serving platter to reveal a stunning tower of rice crowned with caramelized vegetables. It's traditionally served with tangy yogurt and toasted nuts for a satisfying, deeply aromatic family meal.

Prep Time25 mins

Cook Time60 mins

Total Time85 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

640 kcalCalories
26 gFat
5 gSaturated Fat
72 gCarbs
7 gFiber
9 gSugar
36 gProtein
780 mgSodium
920 mgPotassium
125 mgCalcium
5.5 mgIron
28 mgVitamin C
180 mcgVitamin A

Ingredients

For the chicken and base

1.5 kg (3.3 lb) bone-in chicken pieces, skin removed
2 tablespoons olive oil
2 large onions, thinly sliced
3 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin

For the vegetables

2 medium eggplants, sliced into 1 cm rounds
1 small cauliflower, cut into florets
2 medium potatoes, sliced into 1 cm rounds
3 large tomatoes, sliced into rounds
2 cups vegetable oil, for frying
1.5 teaspoons salt

For the rice

3 cups basmati rice, rinsed and soaked 20 minutes
4 cups chicken broth or water
2 bay leaves
1 teaspoon salt

For the garnish

1/2 cup blanched almonds
1/3 cup pine nuts
2 tablespoons chopped fresh parsley

Directions

Heat 2 tablespoons olive oil in a heavy Dutch oven over medium heat. Add the sliced onions and cook for 8-10 minutes until deeply golden, then stir in garlic, turmeric, cinnamon, allspice, and cumin and toast for 30 seconds until fragrant.
Season the chicken pieces with 1 teaspoon salt and nestle them into the pot with the onion mixture. Sear for 3-4 minutes per side until lightly browned. Add 1 cup of water, cover, and simmer for 20 minutes until the chicken is just cooked through. Remove the chicken and reserve the cooking liquid.
Pat the eggplant, cauliflower, and potato slices dry. Heat the vegetable oil to 175°C (350°F) in a wide pan and fry the vegetables in batches for 2-3 minutes per side until golden; drain on paper towels and sprinkle with the remaining 1/2 teaspoon salt.
Arrange the tomato slices in an even layer at the bottom of the Dutch oven. Top with the fried potatoes, then a layer of fried eggplant, then the cauliflower florets. Place the chicken pieces on top, bone-side up.
Drain the soaked rice and spread it evenly over the chicken. Pour the reserved chicken cooking liquid and additional broth to cover the rice by about 1 cm (you should use roughly 4 cups total liquid). Add bay leaves and salt, then bring to a gentle boil.
Reduce heat to the lowest setting, cover tightly with a lid (sealing with a clean kitchen towel under the lid traps steam), and cook for 30-35 minutes without lifting the lid, until the rice is tender and liquid is absorbed.
Meanwhile, toast the almonds and pine nuts in a dry skillet over medium-low heat for 3-4 minutes until golden and fragrant; set aside. Let the pot rest off the heat for 10 minutes.
Place a large serving platter over the pot. With oven mitts, confidently flip the pot upside down in one smooth motion. Lift off the pot to reveal the tomato-crowned rice tower, then gently arrange the toasted nuts and parsley on top. Serve hot with plain yogurt or a cucumber-yogurt salad.

Cook’s Notes

Frying the vegetables is essential for authentic flavor, but for a lighter version, brush them with oil and roast at 220°C (425°F) for 20 minutes until golden.
The trick to a clean flip is the 10-minute rest period and using a flat, sturdy platter wider than the pot's rim.
Some cooks line the pot bottom with shredded flatbread soaked in broth instead of tomatoes for a crispier crust.
Basmati rice is traditional; rinse it until the water runs clear to remove surface starch and keep grains separate.
Leftover Maqluba reheats well the next day with a splash of water; the flavors deepen overnight in the refrigerator.

DinnerSavoureux