Maqluba is a Palestinian upside-down rice dish layered with chicken, eggplant and cauliflower, then turned out onto a platter to serve. Its warmly spiced rice cooks in chicken broth, while the vegetables and meat make it a satisfying one-pot centerpiece; family versions vary in their vegetables and seasonings.
Ingredients
- 2 cups (370 g) long-grain rice, such as basmati
- 2½ lb (1.1 kg) bone-in chicken thighs and drumsticks, skin removed
- 8 cups (1.9 L) water, for the chicken broth
- 1 medium yellow onion (about 150 g), peeled and quartered
- 2 bay leaves
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 1 teaspoon (2 g) whole allspice berries
- 1 teaspoon (6 g) fine salt, for the broth
- 1 large eggplant (about 1¼ lb / 570 g), cut into ½-inch (1.25 cm) rounds
- 1 small cauliflower (about 1½ lb / 680 g), cut into bite-size florets
- ¾ cup (180 ml) neutral oil, such as sunflower or canola oil, for frying
- 2 teaspoons (4 g) ground cumin
- 1 teaspoon (2 g) ground allspice
- ½ teaspoon (1.5 g) ground turmeric
- ½ teaspoon (1 g) ground black pepper
- 1½ teaspoons (9 g) fine salt, for the rice and vegetables
- 3 cups (710 ml) strained chicken broth, measured after cooking the chicken
- 2 tablespoons (15 g) pine nuts, toasted, for serving
- ¼ cup (15 g) chopped flat-leaf parsley, for serving
Instructions
- Rinse and soak the rice. Put the rice in a bowl and cover it with cool water. Swirl it with your hand, drain, and repeat until the water looks mostly clear. Cover the rice with fresh water and soak for 20 minutes while you prepare the other ingredients. Drain it thoroughly before assembling the pot; rice that is still carrying a lot of soaking water can make the finished layers too soft.
- Make the chicken broth. Put the chicken, 8 cups (1.9 L) water, onion, bay leaves, cinnamon stick, allspice berries and 1 teaspoon (6 g) salt in a large pot. Bring to a gentle boil, skimming off foam from the surface, then lower the heat to maintain a steady simmer. Cook for 35–40 minutes, until the chicken is tender and a food thermometer inserted into the thickest part, without touching bone, reads 165°F (74°C); this is the USDA FSIS safe minimum for poultry. Lift the chicken out and set it aside. Strain the broth, measure 3 cups (710 ml), and keep it hot. If you have less, top it up with hot water; reserve any extra broth for another use.
- Fry the vegetables. While the chicken simmers, heat the neutral oil in a wide skillet over medium to medium-high heat. Fry the eggplant in batches, turning once, until golden and tender, about 3–4 minutes per side. Transfer it to a paper-towel-lined plate. Fry the cauliflower in batches for about 5–7 minutes per batch, turning occasionally, until browned in spots and nearly tender. Add oil between batches as needed, and let excess oil drain from the vegetables. Avoid crowding the pan, which makes them steam instead of brown.
- Season and layer. Combine the cumin, ground allspice, turmeric, black pepper and 1½ teaspoons (9 g) salt in a small bowl. Rub about half the mixture over the chicken. Toss the drained rice with the remaining seasoning. Choose a heavy 5-quart (4.7 L) pot with a well-fitting lid. Arrange the chicken pieces across the bottom, then layer on the eggplant and cauliflower. Spread the seasoned rice evenly over the vegetables without pressing it down. Pour the hot broth slowly over the rice. The liquid should just cover it; add a little hot water if needed, but keep the total liquid close to 3 cups (710 ml).
- Cook the maqluba. Set the pot over medium-high heat and bring the broth to a gentle boil, which may take about 5 minutes. Cover tightly, reduce the heat to low, and cook for 35–40 minutes. Keep the lid closed so steam stays inside. Near the end of the cooking time, listen for a soft simmer; if you smell scorching or hear the pot frying loudly, lower the heat. Check a small patch of rice at the edge: it should be tender and the liquid absorbed. If it is still firm and the pot looks dry, add 2 tablespoons (30 ml) hot water, cover again and cook for another 5 minutes.
- Rest and turn it out. Take the pot off the heat and leave it covered for 15 minutes. This rest lets the rice settle and makes the layered dish less likely to break when flipped. Run a thin spatula around the inside edge. Place a large serving platter over the pot, hold both securely with oven mitts, and turn them over in one confident motion. Leave the pot in place for a minute, then lift it straight up. If a few pieces stick, place them back on top; the dish is meant to be shared, not judged by a perfectly smooth edge.
- Finish and serve. Scatter toasted pine nuts and parsley over the top. Bring the platter to the table while warm, and serve with a spoon so everyone can take some rice, vegetables and chicken together.
Tips
- Use a pot with a snug lid. A heavy pot distributes heat more evenly and helps the rice cook through without scorching on the bottom. If the lid fits loosely, place a clean kitchen towel over the pot before setting on the lid, keeping the towel edges away from the flame.
- Keep the broth hot and measure it. Pouring hot broth over the rice helps the pot return to a simmer quickly. The rice amount and liquid ratio matter more than using every drop of broth; measure 3 cups (710 ml), and do not pour in the full 8 cups used to simmer the chicken.
- Fry in batches and drain well. Crowded vegetables turn limp and oily. If frying in batches takes longer, keep cooked pieces on a rack or paper towels while the rest finish. The eggplant will absorb some oil, so add only what the pan needs rather than pouring in all the oil at once.
- Flip safely and confidently. Use a platter wider than the pot, dry the outside of the pot first, and protect both hands with oven mitts. If turning a hot pot feels awkward, let it cool for a few minutes after the covered rest and ask another person to steady the platter.
Serving Suggestions
Serve maqluba as the main dish, with a crisp salad to balance the warm, soft layers. Chopped cucumber and tomato with parsley, lemon juice and a little olive oil is a simple option; plain yogurt or cucumber-yogurt sauce is another common accompaniment. Set out lemon wedges, pickles or olives for people who like a sharper, salty contrast. Since the chicken, vegetables and rice are stacked together, cut or spoon down through the layers rather than serving only the rice from the outside of the platter. A small bowl of extra hot chicken broth can be offered at the table for anyone who wants a moister portion.
Variations
Maqluba recipes differ from household to household, and the vegetables can be changed without losing the basic method of layering seasoned rice over cooked meat and vegetables. For a version without cauliflower, use another eggplant or add 1 pound (450 g) of sliced potatoes; brown the potatoes until almost tender before layering so they finish cooking with the rice. For a lighter, less oily dish, brush the eggplant and cauliflower with oil and roast them at 425°F (220°C) until browned and tender, about 25–35 minutes, turning once. This changes the traditional fried texture but works well.
You can replace the chicken with 2 pounds (900 g) of lamb shoulder pieces, but the meat needs longer simmering until tender, so start it well ahead and use its strained broth. If using lamb, check whole cuts with a thermometer: the USDA FSIS safe minimum is 145°F (63°C) followed by a 3-minute rest, though shoulder is usually cooked longer for tenderness. For a vegetarian pot, omit the meat and make a spiced vegetable broth; use 3 cups (710 ml) of it and add chickpeas or browned mushrooms for substance. Ground allspice berries can replace the whole berries in the broth: use ¼ teaspoon (0.5 g), since the flavor will be more direct and the broth should still be strained.
Storage and Reheating
Refrigerate leftover maqluba within 2 hours of cooking. Store it in a shallow airtight container, preferably separated into portions so it cools quickly; it keeps for 3–4 days in the refrigerator. To reheat, put a portion in a covered microwave-safe dish with a teaspoon or two of water, or warm it in a covered skillet over low heat, stirring gently so the rice does not catch. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. For a larger amount, reheat in a covered oven-safe dish at 325°F (165°C) until hot throughout, adding a splash of water if the rice seems dry. Freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
What does maqluba mean?
Maqluba is commonly translated as “upside down” in Arabic, referring to the final step of turning the cooked pot onto a platter. It is a well-known Palestinian dish, with related versions and many family-specific combinations of meat, vegetables and spices across the region.
Can I make maqluba without frying the vegetables?
Yes. Roast the eggplant and cauliflower with a light coating of oil at 425°F (220°C) until browned and almost tender, about 25–35 minutes. The finished dish will taste a little less rich and the vegetables will have a drier, roasted surface, but the rice-layering method stays the same.
Why did my rice turn mushy?
Common causes are using too much broth, skipping the drain after soaking, or cooking at a vigorous boil. Measure the broth, drain the soaked rice well, and keep the pot at a low simmer with the lid closed. Rice varieties absorb liquid differently, so check for tenderness near the end rather than adding extra liquid automatically.
Can I prepare any parts ahead?
You can cook the chicken and strain the broth up to 1 day ahead, then refrigerate them separately. You can also fry the vegetables ahead and chill them in a covered container. Reheat the broth until hot before assembling, and keep cooked chicken and vegetables refrigerated until you are ready to layer the pot.
What if I do not have a platter large enough to flip the pot?
Cook the recipe as directed, then use a wide shallow serving dish and turn the pot carefully over it. If you do not have a safe, stable surface large enough, serve the rice and layers directly from the pot with a broad spoon. The upside-down presentation is traditional and dramatic, but it is not necessary for the dish to taste good.
Related
- Palestinian Chicken Recipe with Sumac, Onions and Bread
- Palestinian Breakfast Recipes: Warm Musabaha with Pita
- Palestinian Vegetarian Maqluba Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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