Maqluba
Maqluba, meaning 'upside-down' in Arabic, is a visually stunning and flavorful rice dish. Layers of seasoned meat (chicken or lamb), fried or roasted vegetables like eggplant and cauliflower, and aromatic rice are cooked together in a pot and then dramatically flipped onto a serving platter.
🧂 Ingredients
- 1 kg Chicken thighs or lamb shoulder(cut into serving-sized pieces)
- 3 cups Basmati rice
- 1 large Eggplant(trimmed and sliced into 1-inch rounds)
- 1 medium head Cauliflower(cut into florets)
- 2 medium Tomatoes(sliced into 1/2-inch rounds)
- 1 large Onion(sliced into thin rings)
- 1 cup Olive oil(divided, for frying/roasting)
- 4.5 cups Chicken broth or water(for cooking rice)
- 1 tsp Turmeric
- 1.5 tsp Allspice
- 1 tsp Cinnamon
- 0.5 tsp Cardamom
- to taste Salt
- to taste Black pepper
- for garnish chopped Parsley
- for garnish slivered (optional) Toasted almonds
👨🍳 Instructions
- 1
Rinse the basmati rice until the water runs clear, then soak it in cold water with 1 teaspoon of salt for at least 30 minutes. Drain well before use.
- 2
Prepare the meat: Season chicken or lamb pieces with salt, pepper, turmeric, allspice, cinnamon, and cardamom. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the meat on all sides. Remove the meat and set aside. If using lamb, you may need to simmer it in water until tender before proceeding.
- 3
Prepare the vegetables: Lightly salt the eggplant slices and let them sit for 15 minutes to draw out moisture, then pat dry. Heat about 1/2 cup of olive oil in a large skillet over medium-high heat and fry the eggplant slices until golden brown on both sides. Alternatively, toss eggplant and cauliflower florets with olive oil, salt, and pepper, and roast at 400°F (200°C) until tender and lightly browned.
- 4
Sauté the onions in 1 tablespoon of olive oil in the same pot used for the meat until softened. Add the sliced tomatoes and cook for a few minutes until they begin to soften.
- 5
Layer the pot: Wipe the bottom of the pot clean if necessary. Arrange a layer of sliced tomatoes, followed by the fried eggplant, then the cauliflower florets, and finally the cooked meat. Spread each layer evenly.
- 6
Add the drained rice on top of the meat and vegetables, filling in any gaps. Sprinkle with the remaining turmeric, allspice, cinnamon, and cardamom.
- 7
Pour the chicken broth or water over the rice. Place a heat-resistant plate over the rice to help keep the layers intact. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 45-50 minutes, or until the rice is cooked and has absorbed the liquid.
- 8
Rest and flip: Let the pot rest, covered, for 10 minutes. Remove the plate. Place a large, rimmed serving platter over the pot. Confidently and quickly flip the pot and platter together. Carefully lift the pot away to reveal the Maqluba.
- 9
Garnish with chopped parsley and toasted slivered almonds, if desired. Serve immediately.
💡 Pro Tips
- ✓Using a non-stick pot can make flipping easier.
- ✓Ensure the rice is evenly distributed before adding the broth.
- ✓If the Maqluba doesn't flip perfectly, don't worry – it will still taste delicious!
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different vegetables like potatoes, zucchini, or bell peppers.
- Maqluba can also be made with beef or even vegetarian with just vegetables and rice.