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Loading...Maqlouba, meaning "upside-down" in Arabic, is the signature celebratory rice dish of Palestine. Vegetables and bone-in chicken are layered with fragrant basmati, slow-steamed together, then dramatically inverted onto a wide platter to reveal a golden mosaic of caramelized eggplant, cauliflower, and potato crowned with toasted nuts and warm allspide-laced rice.
Prep Time25 mins
Cook Time75 mins
Total Time100 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 58 gCarbs
- 7 gFiber
- 6 gSugar
- 32 gProtein
- 720 mgSodium
- 880 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the Chicken and Vegetables
- 1.4 kg bone-in chicken thighs, skin on
- 3 tbsp olive oil, divided
- 1 large eggplant, sliced into 2 cm rounds
- 1 small head cauliflower, broken into large florets
- 2 medium Yukon gold potatoes, peeled and sliced 1 cm thick
- 2 medium tomatoes, sliced into rounds
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 tsp kosher salt, plus more for vegetables
- 1 tsp freshly ground black pepper
- 2 bay leaves
For the Rice
- 2 1/2 cups basmati rice, rinsed until water runs clear
- 3 1/4 cups warm chicken stock or water
- 1/2 tsp ground allspice
- 1/4 tsp ground cardamom
- 1 tbsp unsalted butter
For the Garnish
- 1/3 cup pine nuts
- 1/3 cup blanched slivered almonds
- 2 tbsp chopped fresh flat-leaf parsley
- Lemon wedges and warm plain yogurt, to serve
Directions
- Season chicken thighs generously with salt, pepper, 1 tsp allspice, and the turmeric. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high; brown chicken skin-side down 5 minutes per side until deep golden. Transfer to a plate, leaving fat in the pot.
- In the same pot, add the sliced eggplant and potato; sprinkle with salt and cook 3 minutes per side until lightly browned. Add cauliflower florets and 1 tbsp olive oil; sauté 4 minutes until edges turn golden. Remove vegetables and set aside.
- Reduce heat to medium; sauté the onion in the remaining fat for 5 minutes until translucent. Add garlic, cinnamon, and remaining 1 tsp allspice; cook 1 minute until fragrant.
- Begin layering in the same pot: arrange tomato slices across the bottom, then place the browned chicken skin-side up in the center. Surround with potatoes, then a ring of eggplant, then cauliflower florets. Tuck bay leaves between layers.
- Scatter the rinsed basmati evenly over the vegetables and chicken. Pour the warm stock down the side of the pot, dot with butter, and sprinkle with cardamom. Bring to a gentle boil, then reduce heat to the lowest setting, cover tightly, and steam undisturbed for 40 minutes.
- Meanwhile, toast pine nuts and almonds in a dry skillet over medium-low heat for 3 minutes until golden and fragrant; set aside.
- To serve, run a thin knife around the inside edge of the pot. Place a large flat serving platter over the pot, hold firmly with both hands protected by oven mitts, and confidently flip in one smooth motion. Lift the pot away slowly, revealing the golden mosaic.
- Scatter the toasted nuts and fresh parsley over the top. Serve immediately with lemon wedges and a bowl of warm yogurt on the side.
Cook’s Notes
- Rest the pot off-heat for 10 minutes before flipping; this lets the rice settle and prevents the dome from collapsing when inverted.
- For a vegetarian maqlouba, replace the chicken with 2 cups of chickpeas added with the rice; increase stock to 3 3/4 cups.
- True Palestinian maqlouba traditionally uses allspice (baharat) heavily; do not substitute with nutmeg or mace for the most authentic flavor.
- Always slice eggplant and potatoes to similar thickness so they cook evenly during the steam phase.
- Serve with a simple cucumber-yogurt salad (laban wa khyar) to balance the rich, spiced rice.
