Name: Palestinian Maqluba Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 3 cups Basmati rice; Kosher salt (3 tsp total, divided); 3 tsp 7-Spice (Baharat) (divided); Fresh cracked black pepper, to taste; 2 cups Cauliflower florets (about half a cauliflower); 1 Eggplant (sliced into 1/2 inch (1 cm) rings); 2 Potatoes (peeled, sliced into 1/2 inch (1 cm) rings); 2 Tomatoes (sliced into 1/2 inch (1 cm) rings); 5 tbsp Extra virgin olive oil (divided); 1 ½ lbs Chicken thighs (skinless, boneless); 1 Onion (diced); 4 Garlic cloves (minced); 4 cups Chicken broth (boxes or canned work fine; can dilute bouillon cube if needed); 2 Bay leaves; 2 Cinnamon sticks; 4-6 Cardamom pods; Chopped parsley; Roasted almonds

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Introduction

Maqluba is a traditional Palestinian dish that beautifully layers rice, vegetables, and tender chicken into a flavorful, aromatic one-pot meal. This vibrant dish is as impressive to serve as it is comforting to eat, perfect for family dinners or special occasions.

A large serving of steamed white rice shaped like a mound fills most of a metal pan with red handles, the rice showing a slightly crispy golden crust on the sides. On top, there are scattered toasted almonds, small bright orange roasted tomato pieces, and fresh green parsley leaves that add pops of color. In the blurry background, a white bowl holds a smooth white yogurt sauce and a white bowl with a colorful cucumber and tomato salad can be seen. The entire scene is set on a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Basmati rice
Kosher salt
2 cups Cauliflower florets (about half a cauliflower)
1 Eggplant, sliced into 1/2″ (1cm) rings
2 Potatoes, peeled and sliced into 1/2″ (1cm) rings
5 tbsp Extra virgin olive oil, divided
3 tsp 7-Spice (Baharat), divided
Fresh cracked black pepper
1 ½ lbs Chicken thighs, skinless and boneless
1 Onion, diced
4 Garlic cloves, minced
2 Tomatoes, sliced into 1/2″ (1cm) rings
4 cups Chicken broth
2 Bay leaves
2 Cinnamon sticks
4-6 Cardamom pods
Chopped parsley and roasted almonds for garnish

Instructions

Step 1: Rinse the basmati rice under cold water until the water runs clear. Transfer to a bowl, season with 2 teaspoons of salt, cover with at least an inch of water, and soak for at least 30 minutes, preferably 2 hours.
Step 2: Preheat the oven to 400°F (200°C). Place cauliflower florets, eggplant slices, and potato slices on a rimmed baking sheet. Brush with olive oil, season with 1 teaspoon 7-spice, salt, and pepper. Bake for 15-20 minutes until lightly browned but not fully cooked.
Step 3: Season chicken thighs with salt, pepper, and 1 teaspoon 7-spice. Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Fry chicken for 5-7 minutes on each side until lightly colored. Remove and set aside.
Step 4: In the same pan, add 1 tablespoon olive oil if needed. Sauté diced onions and minced garlic with a pinch of salt on medium heat for 2-3 minutes until softened. Set aside.
Step 5: Drain the soaked rice and mix with 1 teaspoon 7-spice. In a large non-stick pot, heat 2 tablespoons olive oil. Begin layering: place sliced tomatoes, followed by some seasoned rice, then a layer of vegetables (onions, garlic, potatoes, cauliflower, eggplant). Add more rice, then chicken thighs, followed by more vegetables and rice, alternating layers. Finish with a layer of rice on top.
Step 6: Lightly pack down the layers by hand. Poke 4 to 5 holes into the rice with a chopstick or wooden spoon handle to allow liquid to penetrate.
Step 7: Pour 4 cups of chicken broth carefully over the layered ingredients so it just covers the rice. Add bay leaves, cinnamon sticks, cardamom pods, and an additional teaspoon of salt. Cover the pot, bring to a boil, then reduce heat to medium-low and cook for 30-40 minutes. Use foil under the lid if needed to trap steam.
Step 8: Remove from heat and let the pot rest, covered, for 10 minutes. Remove bay leaves, cinnamon sticks, and cardamom pods. Place a large rimmed platter over the pot and carefully invert the pot to flip out the maqluba. Garnish with chopped parsley and toasted almonds. Serve with salad and yogurt.

Tips & Variations

Soaking rice helps achieve fluffy, separate grains after cooking.
Use a non-stick pot to prevent sticking and make flipping easier.
Substitute chicken with lamb or keep it vegetarian by skipping meat and adding more vegetables or chickpeas.
Adjust the 7-spice blend to your taste or use allspice and cinnamon if unavailable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave until warmed through. Adding a splash of water or broth when reheating can help maintain moisture.

How to Serve

A white plate shows a colorful meal with multiple layers. On the left side, there is a fresh salad made of small green cucumber pieces and bright red tomato cubes. Below the salad, there is a smooth dollop of white yogurt. Next to the yogurt, at the bottom left, there is a piece of brown, grilled chicken placed on a bed of white, fluffy rice mixed with light green herbs. Above the chicken, towards the top center, there are light brown roasted cauliflower pieces resting on more rice. On the right side, sliced yellow potatoes sit over rice, garnished with green herbs and a slice of roasted red tomato. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for Maqluba?

Basmati rice is preferred for its fluffy texture and fragrance, but you can use other long-grain rice varieties. Avoid short-grain rice as it tends to become sticky and clump together.

What is the 7-spice (Baharat) blend?

7-spice, or Baharat, is a Middle Eastern spice blend usually containing a mix of black pepper, paprika, cumin, coriander, cinnamon, cloves, and nutmeg. It adds warmth and complexity to the dish and can be found pre-made or made at home.