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Maqluba
Maqluba, meaning 'upside-down' in Arabic, is a visually stunning and flavorful Palestinian rice dish. Layers of fried vegetables, seasoned meat (typically chicken or lamb), and rice are cooked together in a pot and then dramatically inverted onto a serving platter.
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- 3 lbs Chicken(bone-in pieces (thighs and drumsticks recommended))
- 1 large Eggplant(sliced into 1/2-inch rounds)
- 1 medium head Cauliflower(cut into florets)
- 2 medium Potatoes(sliced into 1/4-inch rounds)
- 3 medium Tomatoes(sliced into 1/2-inch rounds)
- 2.5 cups Basmati rice(rinsed and soaked for 30 minutes)
- 2 teaspoons Arabic 7 Spice (Baharat)
- 1 teaspoon Turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
- 4.5 cups Chicken broth(reserved from cooking chicken)
- 0.25 cup Pine nuts(toasted, for garnish (optional))
ðšâð³ äœãæ¹
- 1
Prepare the chicken: In a large pot, combine chicken pieces with water to cover, along with salt, pepper, turmeric, cumin, cinnamon, allspice, cardamom pods, bay leaves, and a whole onion. Bring to a boil, skim off foam, then simmer for about 45-60 minutes until chicken is cooked through. Remove chicken and set aside. Strain and reserve 4.5 cups of the broth.
- 2
Prepare the vegetables: While the chicken is cooking, fry the eggplant slices, cauliflower florets, potato slices, and tomato slices in vegetable oil until golden brown. Drain on paper towels.
- 3
Prepare the rice: In a bowl, mix the rinsed and soaked basmati rice with 7 spice, turmeric, salt, and pepper.
- 4
Assemble the Maqluba: In a large, heavy-bottomed pot (preferably a non-stick one), arrange the fried tomato slices at the bottom. Layer the fried eggplant, then potatoes, then cauliflower, and finally the cooked chicken pieces.
- 5
Evenly spread the seasoned rice over the chicken layer. Gently press down to compact the layers.
- 6
Carefully pour the reserved chicken broth over the rice. The broth should just barely cover the rice. Place a heat-resistant plate on top of the rice to keep the layers intact.
- 7
Cook the Maqluba: Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the rice is cooked and the liquid is absorbed. Remove the plate after about 20 minutes to allow steam to escape.
- 8
Rest and Flip: Let the Maqluba rest, covered, for 10-15 minutes off the heat. Place a large serving platter over the pot. Carefully and quickly invert the pot onto the platter. Gently lift the pot to reveal the Maqluba.
- 9
Garnish with toasted pine nuts (if using) and serve hot.
ð¡ ããã®ã³ã
- âUsing a non-stick pot makes flipping the Maqluba easier.
- âEnsure the vegetables are well-drained after frying to prevent a greasy dish.
- âThe broth should be seasoned well, as it flavors the rice.
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- Lamb or beef can be used instead of chicken.
- Some recipes include fried onions as a layer.