Syrian molokhia is a home-style dish of jute mallow leaves simmered in chicken broth and finished with garlic and coriander, usually served with rice. Families and regions vary the leaves and seasonings; this version uses dried whole leaves for a distinct, leafy texture and tender chicken for a satisfying meal.
Ingredients
- 4 oz (115 g) dried whole molokhia leaves, also called jute mallow leaves
- 3 lb (1.36 kg) bone-in, skin-on chicken thighs or leg pieces
- 10 cups (2.4 L) water, plus more as needed
- 1 medium yellow onion (about 7 oz / 200 g), peeled and halved
- 2 bay leaves
- 1 small cinnamon stick, about 3 in (7.5 cm)
- 1 tsp (2 g) whole black peppercorns
- 2 tsp (12 g) fine salt, divided, plus more to taste
- 1½ cups (285 g) long-grain rice
- 2¼ cups (530 ml) water for the rice
- 2 tbsp (30 ml) neutral oil or olive oil
- 10 garlic cloves (about 35 g), finely chopped or crushed
- 2 tbsp (12 g) ground coriander
- 2 tbsp (30 ml) fresh lemon juice, plus lemon wedges for serving
- ¼ tsp (0.5 g) ground black pepper
Instructions
- Rinse and soak the molokhia. Put the dried leaves in a large bowl and cover with cool water. Swish them gently to release dust, then drain through a fine-mesh strainer; repeat until the water is mostly clear. Cover the leaves with fresh cool water and leave for 10 minutes while you prepare the chicken. Drain well. The leaves may soften and break into smaller pieces, which is fine; handle them gently so they do not turn to mush.
- Start the chicken broth. Put the chicken, 10 cups (2.4 L) water, onion, bay leaves, cinnamon, peppercorns, and 1½ teaspoons (9 g) salt in a large pot. Bring just to a boil over medium-high heat, skimming off foam that rises to the surface. Lower the heat, cover partially, and simmer gently for 40–50 minutes, until the chicken is tender. Check the thickest part of a thigh with a food thermometer, avoiding the bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Transfer the chicken to a plate and discard the onion, bay leaves, cinnamon, and peppercorns. Keep the broth hot.
- Cook the rice while the chicken simmers. Rinse the rice in a sieve under cool water until the runoff is less cloudy. Combine it with 2¼ cups (530 ml) water and ½ teaspoon (3 g) salt in a saucepan. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed and the grains are tender. Take the pan off the heat and leave it covered for 5 minutes, then fluff with a fork. If the rice finishes before the molokhia, keep it covered off the heat.
- Simmer the leaves. Measure 8 cups (1.9 L) of the chicken broth into a clean pot; add a little water if needed. Bring it to a gentle simmer, then stir in the drained molokhia. Simmer uncovered for 15–20 minutes, stirring occasionally, until the leaves are tender and the broth tastes savory. Avoid a vigorous boil, which can break the leaves up and make the mixture less pleasant in texture. If you prefer a thicker bowl, simmer a few minutes longer; for a looser consistency, add broth.
- Make the garlic-coriander finish. Heat the oil in a small skillet over medium-low heat. Add the garlic and cook for about 1 minute, stirring constantly, just until fragrant and lightly golden at the edges. Stir in the ground coriander and black pepper and cook for 20–30 seconds. Do not let the garlic turn dark brown, since it can taste bitter.
- Season and finish. Scrape the garlic, oil, and spices into the simmering molokhia and stir. Add the lemon juice and the remaining salt, then taste and adjust the seasoning. Return the cooked chicken to the pot to warm through for 2–3 minutes, or serve it alongside the leaves. Ladle the molokhia and broth over rice, with chicken and lemon wedges at the table.
Tips
- Rinse dried leaves carefully. Dried molokhia can hold dust or tiny bits of stem. Use a fine-mesh strainer and rinse in several changes of water; drain thoroughly so you do not dilute the chicken broth. If the package gives different cleaning directions, follow them.
- Choose a gentle simmer. A rolling boil can break the leaves apart and make the broth cloudy. Keep the heat low once the leaves go in, and stir from time to time rather than constantly.
- Adjust the garlic to taste. Ten cloves give a pronounced, traditional-style garlic finish. For a gentler flavor, start with 6 cloves (about 21 g). Keep the skillet at medium-low so the garlic turns fragrant without scorching.
- Use frozen leaves if dried molokhia is unavailable. Substitute 1 lb (450 g) frozen molokhia, thawed and drained, for the dried leaves. It is often chopped more finely and gives a thicker, more uniform texture; add it directly to the simmering broth and cook according to its package directions, usually about 10–15 minutes.
Serving Suggestions
Serve molokhia hot in shallow bowls, with rice either underneath or in a separate dish so everyone can choose how much broth to spoon over it. Offer the chicken whole or pull the meat from the bones and arrange it on top. A squeeze of fresh lemon brightens the earthy leaves and rich broth, so put extra wedges on the table rather than adding all the lemon to the pot.
A simple chopped cucumber-and-tomato salad, pickled vegetables, or plain yogurt makes a cool contrast without competing with the garlic and coriander. Warm flatbread is useful for scooping up the last of the broth, though rice is the usual hearty accompaniment. If serving guests, keep the rice, chicken, and molokhia in separate serving dishes; the leaves can be ladled over rice as each plate is assembled.
Variations
Use fresh molokhia. Fresh jute mallow is seasonal and may be sold as whole leaves or finely chopped. Use about 1½ lb (680 g) fresh leaves in place of the dried leaves, wash them well, and remove any tough stems. Fresh leaves can cook faster and may create a thicker texture, particularly if chopped. Add them gradually and simmer until tender rather than relying only on the timing for dried leaves.
Make it without chicken. For a meat-free pot, use 8 cups (1.9 L) vegetable broth instead of chicken broth and omit the chicken. Choose a mild broth so it does not overwhelm the leaves; taste before adding salt because packaged broth can already be salty. The result will be lighter and will not have the same poultry-rich broth, but the garlic, coriander, lemon, and rice still make a complete-tasting dish.
Use boneless chicken. Boneless thighs can replace bone-in pieces, but they cook faster and contribute less flavor to the broth. Simmer them until tender and verify 165°F (74°C) in the thickest part with a thermometer. For a richer broth, use chicken stock in place of some of the water, and adjust the added salt only after tasting.
Change the seasoning carefully. Some cooks add a pinch of allspice or use a little extra coriander, while others prefer the simple garlic-and-coriander finish here. Start with a small amount of any additional spice so the molokhia remains the main flavor. Lemon is best added gradually at the end, because its sharpness becomes more noticeable as the dish sits.
Storage and Reheating
Cool the chicken, molokhia, and rice promptly and refrigerate them within 2 hours of cooking, preferably in separate shallow, covered containers. Refrigerated leftovers keep for 3–4 days. Keeping the rice separate helps it retain its texture and lets you add only as much broth as you want when serving.
Reheat only the amount you plan to eat. Warm the molokhia and chicken in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Reheat rice with a small splash of water, covered, until steaming hot throughout. The leaves may soften further after refrigeration, but the flavor remains suitable for leftovers.
For longer storage, freeze the molokhia and chicken in airtight freezer-safe containers for up to 2–3 months for best quality; freeze rice separately if desired. Thaw overnight in the refrigerator and reheat to 165°F (74°C). The leaves may be softer after freezing and thawing, so this is a practical option for convenience rather than the best choice when texture is the priority.
Frequently Asked Questions
What is molokhia?
Molokhia is the name commonly used for jute mallow leaves and for dishes made with them across parts of the Middle East and North Africa. The leaves are cooked until tender in broth, then seasoned in different regional and household styles. Syrian preparations often pair the leaves with chicken, garlic, coriander, and rice, though details vary.
Where can I buy dried molokhia?
Look in Middle Eastern or international grocery stores, especially near dried herbs, legumes, or specialty greens. It may be labeled molokhia, mloukhieh, molokhiya, or dried jute mallow. If it is not available locally, check a reputable online grocery seller or use frozen molokhia; ordinary spinach is not an exact substitute because its flavor and texture differ.
Can I use frozen molokhia instead of dried?
Yes. Frozen leaves are a convenient alternative, but many packages contain finely chopped leaves rather than whole leaves, so the finished dish will be thicker and less leafy in appearance. Thaw and drain them, then add to gently simmering broth and cook until tender, checking the package for its suggested timing.
Why did my molokhia turn thick or stringy?
Leaf size, preparation, and cooking intensity all affect texture. Finely chopped or frozen molokhia naturally makes a more cohesive, thick dish, while whole dried leaves tend to remain more distinct. A hard boil or frequent vigorous stirring can also break the leaves down. Thin a thick pot with warm broth, or simmer uncovered briefly if it is too loose.
Can I make the dish ahead?
Yes. Cook the chicken and molokhia up to 3 days ahead, refrigerate within 2 hours, and store them covered. Rice is best cooked closer to serving, although it can also be refrigerated separately. Reheat the molokhia and chicken until they reach 165°F (74°C), and add fresh lemon after reheating to keep its flavor bright.
Is this the only Syrian way to make molokhia?
No. Syrian recipes vary by region, household, the kind of molokhia available, and whether the cook uses chicken, another meat, or no meat. Dried whole leaves are a useful choice for this recipe, while fresh or frozen leaves and different seasoning proportions are also common ways to prepare the dish.
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