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Loading...Maqluba, which means 'upside-down' in Arabic, is a beloved Palestinian one-pot rice dish featuring layers of golden-fried vegetables, tender chicken, and fragrant basmati rice seasoned with warm Palestinian spices. The dramatic flip onto a serving platter reveals a stunning tower of caramelized vegetables crowning the saffron-tinted rice.
Prep Time25 mins
Cook Time70 mins
Total Time95 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 22 gFat
- 4 gSaturated Fat
- 62 gCarbs
- 7 gFiber
- 8 gSugar
- 32 gProtein
- 720 mgSodium
- 950 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 32 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the chicken and seasoning
- 1 whole chicken (about 3.5 lb), cut into 8 pieces, skin removed
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For the vegetables and base
- 3 tablespoons olive oil, plus more for frying
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 2 medium eggplants (about 1.5 lb), sliced into 1/2-inch rounds
- 1 small head cauliflower, cut into florets
- 2 medium Yukon gold potatoes, peeled and sliced 1/4-inch thick
- 2 large tomatoes, sliced into rounds
For the rice and assembly
- 2 1/2 cups basmati rice, rinsed and soaked 30 minutes
- 4 cups chicken broth or water
- 3 bay leaves
- 4 green cardamom pods, lightly crushed
For the garnish
- 1/3 cup pine nuts
- 1/4 cup slivered almonds
- 2 tablespoons chopped fresh parsley
- Plain yogurt, for serving
Directions
- Season the chicken pieces thoroughly with allspice, cinnamon, turmeric, cumin, coriander, salt, and pepper. Let sit at room temperature for 20 minutes while preparing the vegetables.
- Heat 1/4 inch of olive oil in a large skillet over medium-high heat. Fry the eggplant rounds until golden on both sides, about 3-4 minutes per side; drain on paper towels. Repeat with cauliflower florets (4-5 minutes) and potato slices (3-4 minutes per side). Set all fried vegetables aside.
- In a heavy-bottomed Dutch oven, heat 3 tablespoons olive oil over medium heat. Sauté the sliced onion until softened and lightly golden, about 6-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Place the chicken pieces in a single layer on top of the onions. Sear for 3-4 minutes until lightly golden, then flip and sear the other side for 2 minutes. The chicken does not need to cook through at this stage.
- Arrange the tomato slices over the chicken to cover. Layer the fried potato slices, then the eggplant rounds, and finally the cauliflower florets on top, creating an even vegetable layer. Tuck the bay leaves and cardamom pods around the edges.
- Drain the soaked rice and spread it evenly over the vegetable layer, gently patting it down with a spatula. Pour the chicken broth over the rice until it covers the rice by about 1/2 inch. Bring to a gentle boil.
- Reduce heat to the lowest setting, cover the pot tightly with a lid, and cook undisturbed for 35-40 minutes, until the rice is tender and has absorbed the liquid, and the chicken reaches an internal temperature of 165°F.
- While the maqluba rests, toast the pine nuts and almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, about 2-3 minutes. Remove immediately to prevent burning.
- Remove the lid and let the maqluba rest off the heat for 10 minutes. Place a large serving platter upside down over the pot, then carefully but quickly flip the pot and platter together. Lift off the pot slowly to reveal the golden tower of vegetables atop the rice. Sprinkle with toasted nuts and fresh parsley.
- Serve immediately with cool plain yogurt or cucumber-yogurt sauce on the side. Crack into the layers at the table to reveal the spiced rice and tender chicken beneath the vegetable crown.
Cook’s Notes
- Use a heavy-bottomed non-stick pot to prevent the rice from sticking and ensure a clean flip during the dramatic reveal.
- Allow the maqluba to rest off the heat for 10 minutes before flipping; this lets the layers set and prevents the dish from collapsing.
- For deeper color and authentic flavor, substitute 1/4 teaspoon of saffron threads bloomed in 2 tablespoons of hot water for part of the turmeric.
- To make a vegetarian version, substitute the chicken with 1 lb of cooked chickpeas and use vegetable broth.
- Make sure the basmati rice is soaked properly and well-drained to achieve fluffy, separate grains that hold their shape during the flip.
