Maqluba Upside Down Rice with Chicken and Eggplant

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Maqluba, which simply means "upside down," is a celebratory Levantine one-pot dish in which spiced rice, tender chicken, and golden-fried vegetables are layered in a pot, cooked together, then inverted onto a platter so the dramatic vegetable crown is revealed. Served with toasted nuts and a tangy cucumber-yogurt salad, it makes a stunning centerpiece for family gatherings.

Prep Time25 mins

Cook Time70 mins

Total Time95 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

610 kcalCalories
24 gFat
6 gSaturated Fat
68 gCarbs
7 gFiber
9 gSugar
34 gProtein
590 mgSodium
880 mgPotassium
120 mgCalcium
4.5 mgIron
26 mgVitamin C
155 mcgVitamin A

Ingredients

For the chicken and vegetables

1.5 kg bone-in chicken thighs and drumsticks, skin on
2 medium eggplants (about 500 g), sliced into 1.5 cm rounds
1 small head cauliflower, cut into florets
2 large tomatoes, sliced into rounds
2 medium yellow onions, sliced into rings
4 cloves garlic, minced
4 tablespoons olive oil
1.5 teaspoons ground turmeric
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 bay leaves
1.5 teaspoons kosher salt, plus more to taste
0.5 teaspoon freshly ground black pepper

For the rice and assembly

2.5 cups (450 g) long-grain basmati rice
3 cups (720 ml) warm chicken stock
2 tablespoons ghee or olive oil
0.25 cup (35 g) pine nuts
0.25 cup (30 g) slivered almonds
2 tablespoons chopped fresh flat-leaf parsley, for garnish

Directions

Prepare the vegetables: Toss the eggplant rounds and cauliflower florets with 2 tablespoons olive oil and 0.5 teaspoon salt. Pan-fry in batches over medium-high heat until deeply golden on both sides, about 3 minutes per side for the eggplant and 4 to 5 minutes for the cauliflower. Drain on paper towels.
Brown the chicken: Pat the chicken pieces dry and rub with the turmeric, allspice, cumin, cinnamon, garlic, 1 teaspoon salt, and black pepper. Heat the remaining 2 tablespoons olive oil in a wide heavy pot or Dutch oven over medium-high heat and sear the chicken skin-side down until deep golden, about 5 minutes per side. Remove and set aside.
Build the upside-down layers: In the same pot, arrange the sliced tomatoes in a single layer on the bottom, then top with the onion rings. Sprinkle in the bay leaves. Place the seared chicken in a tight layer, then arrange the fried eggplant and cauliflower florets over and around the chicken, packing them in neatly.
Add rice and stock: Rinse the basmati rice until the water runs clear, then drain well. Scatter the rice evenly over the vegetables and chicken, gently pressing to level. Pour the warm chicken stock over the top, drizzle with the ghee, and bring to a gentle boil. Reduce the heat to the lowest setting, cover tightly with a lid, and cook undisturbed for 35 to 40 minutes until the rice is tender and the liquid is absorbed.
Rest and toast the nuts: Remove the pot from the heat and let it rest, covered, for 15 minutes. Meanwhile, toast the pine nuts and almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, about 2 to 3 minutes.
Flip and serve: Place a large round serving platter over the top of the pot. Holding the platter firmly against the pot with oven mitts, quickly and confidently invert the pot. Lift the pot away slowly to reveal the vegetable crown on top. Scatter the toasted nuts and parsley over the rice and serve immediately with a simple cucumber-yogurt salad.

Cook’s Notes

Choose a pot with a flat, wide base and slightly sloping sides so the layers stack evenly and the flip reveals a clean dome shape.
For a deeper flavor, marinate the spiced chicken in the refrigerator for 1 to 4 hours before searing.
If your pot has a loose lid, wrap the rim with a clean kitchen towel before covering to absorb steam and prevent the rice from turning gummy.
A simple accompaniment of strained yogurt mixed with diced cucumber, mint, and a squeeze of lemon balances the warm spices beautifully.
Leftover maqluba keeps well in the refrigerator for up to 3 days; reheat gently with a splash of stock to revive the rice.