Palestinian Maqluba (Upside-Down Rice with Chicken and Vegetables)
Palestinian Maqluba (Upside-Down Rice with Chicken and Vegetables)
Ingredients
For the Chicken and Spices
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, large, quartered
- 2 bay leaves
- 3 cardamom pods
- 1 cinnamon stick, 2-inch piece
- 1 teaspoon allspice, ground
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt, or to taste
For the Rice
- 2 cups long-grain rice, such as Basmati, rinsed and soaked for 30 minutes
- 1 tablespoon maqluba spice blend, or a mix of 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cardamom
- 1/2 teaspoon salt, or to taste
For the Vegetables
- 1 eggplant, large, sliced into 1/2-inch rounds
- 1/2 head cauliflower, cut into florets
- 1 potato, large, peeled and sliced into 1/4-inch rounds
- 1 cup vegetable oil, for frying, or as needed
For Garnish
- 1/4 cup fresh parsley, chopped
- 2 tablespoons toasted pine nuts
- 1 cup plain yogurt, for serving
Instructions
- 1
Season the chicken thighs generously with salt, allspice, turmeric, and black pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken on all sides until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
⏱️ 10 min
- 2
In the same pot, add the quartered onion, bay leaves, cardamom pods, and cinnamon stick. Sauté for 2-3 minutes until fragrant. Return the chicken to the pot. Add enough water to cover the chicken by about 1 inch. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until the chicken is cooked through.
⏱️ 40 min
- 3
While the chicken simmers, prepare the vegetables. Heat vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown and tender, about 3-4 minutes per side. Remove and drain on paper towels. Repeat with the cauliflower florets and potato slices until golden and tender. Season all fried vegetables lightly with salt.
⏱️ 20 min
- 4
Once the chicken is cooked, carefully remove it from the broth and set aside. Strain the chicken broth through a fine-mesh sieve, discarding the solids. You will need about 3 cups of broth for the rice.
⏱️ 5 min
- 5
Drain the soaked rice. In a bowl, mix the drained rice with the maqluba spice blend and 1/2 teaspoon of salt.
⏱️ 5 min
- 6
Assemble the Maqluba: In a clean, heavy-bottomed pot (the same one or a similar size), arrange a layer of chicken pieces at the bottom. Then, layer the fried vegetables over the chicken, alternating between eggplant, cauliflower, and potatoes. Finally, evenly spread the seasoned rice over the vegetables.
⏱️ 10 min
- 7
Carefully pour 3 cups of the strained hot chicken broth over the rice. Ensure the rice is just covered by the liquid. If needed, add a little more hot water or broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender.
⏱️ 25 min
- 8
Once cooked, remove the pot from the heat and let it rest, covered, for at least 10 minutes. This allows the steam to finish cooking the rice and helps the layers set.
⏱️ 10 min
- 9
To serve, place a large serving platter or tray upside down over the pot. Carefully and confidently, invert the pot onto the platter. Let it sit for a few minutes to allow the Maqluba to settle and release. Gently lift the pot to reveal the beautiful, layered 'upside-down' dish.
⏱️ 5 min
- 10
Garnish with fresh chopped parsley and toasted pine nuts. Serve immediately with plain yogurt on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Palestinian Maqluba (Upside-Down Rice with Chicken and Vegetables)
For the Chicken and Spices
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, large, quartered
- 2 bay leaves
- 3 cardamom pods
- 1 cinnamon stick, 2-inch piece
- 1 teaspoon allspice, ground
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt, or to taste
For the Rice
- 2 cups long-grain rice, such as Basmati, rinsed and soaked for 30 minutes
- 1 tablespoon maqluba spice blend, or a mix of 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cardamom
- 1/2 teaspoon salt, or to taste
For the Vegetables
- 1 eggplant, large, sliced into 1/2-inch rounds
- 1/2 head cauliflower, cut into florets
- 1 potato, large, peeled and sliced into 1/4-inch rounds
- 1 cup vegetable oil, for frying, or as needed
For Garnish
- 1/4 cup fresh parsley, chopped
- 2 tablespoons toasted pine nuts
- 1 cup plain yogurt, for serving
Instructions
- 1
Season the chicken thighs generously with salt, allspice, turmeric, and black pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken on all sides until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
⏱️ 10 min - 2
In the same pot, add the quartered onion, bay leaves, cardamom pods, and cinnamon stick. Sauté for 2-3 minutes until fragrant. Return the chicken to the pot. Add enough water to cover the chicken by about 1 inch. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until the chicken is cooked through.
⏱️ 40 min - 3
While the chicken simmers, prepare the vegetables. Heat vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown and tender, about 3-4 minutes per side. Remove and drain on paper towels. Repeat with the cauliflower florets and potato slices until golden and tender. Season all fried vegetables lightly with salt.
⏱️ 20 min - 4
Once the chicken is cooked, carefully remove it from the broth and set aside. Strain the chicken broth through a fine-mesh sieve, discarding the solids. You will need about 3 cups of broth for the rice.
⏱️ 5 min - 5
Drain the soaked rice. In a bowl, mix the drained rice with the maqluba spice blend and 1/2 teaspoon of salt.
⏱️ 5 min - 6
Assemble the Maqluba: In a clean, heavy-bottomed pot (the same one or a similar size), arrange a layer of chicken pieces at the bottom. Then, layer the fried vegetables over the chicken, alternating between eggplant, cauliflower, and potatoes. Finally, evenly spread the seasoned rice over the vegetables.
⏱️ 10 min - 7
Carefully pour 3 cups of the strained hot chicken broth over the rice. Ensure the rice is just covered by the liquid. If needed, add a little more hot water or broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender.
⏱️ 25 min - 8
Once cooked, remove the pot from the heat and let it rest, covered, for at least 10 minutes. This allows the steam to finish cooking the rice and helps the layers set.
⏱️ 10 min - 9
To serve, place a large serving platter or tray upside down over the pot. Carefully and confidently, invert the pot onto the platter. Let it sit for a few minutes to allow the Maqluba to settle and release. Gently lift the pot to reveal the beautiful, layered 'upside-down' dish.
⏱️ 5 min - 10
Garnish with fresh chopped parsley and toasted pine nuts. Serve immediately with plain yogurt on the side.
⏱️ 5 min