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Palestinian Maqluba Recipe

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★★★★★

4.5 from 100 reviews

Maqluba is a traditional Palestinian upside-down rice dish featuring layers of fragrant basmati rice, tender chicken, and perfectly baked vegetables like cauliflower, eggplant, and potatoes. This hearty, aromatic meal is infused with warm spices such as baharat, cinnamon, and cardamom, then slowly simmered to meld all the flavors together. Flipped onto a serving platter just before eating, maqluba offers a stunning presentation and a comforting taste of Middle Eastern home cooking.

Ingredients

Scale

Rice and Seasoning

  • 3 cups Basmati rice
  • Kosher salt (3 tsp total, divided)
  • 3 tsp 7-Spice (Baharat) (divided)
  • Fresh cracked black pepper, to taste

Vegetables

  • 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)

Protein and Aromatics

  • 1 ½ lbs Chicken thighs (skinless, boneless)
  • 1 Onion (diced)
  • 4 Garlic cloves (minced)

Liquids and Spices

  • 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

Garnish

  • Chopped parsley
  • Roasted almonds

Instructions

  1. Soak the rice: Rinse the basmati rice under cold water until the water runs clear. Transfer to a bowl, season with 2 teaspoons of kosher salt, and cover with at least an inch of water. Set aside to soak for at least 30 minutes, preferably 2 hours, to ensure fluffy rice texture.
  2. Bake the vegetables: Preheat oven to 400°F (200°C). Arrange cauliflower florets, eggplant slices, and potato slices on a rimmed baking sheet. Brush with olive oil and season with 1 teaspoon of 7-spice, salt, and freshly cracked black pepper. Bake for 15-20 minutes, allowing vegetables to brown slightly but not fully cook through.
  3. Prepare the chicken: Season chicken thighs with salt, pepper, and 1 teaspoon of 7-spice. Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Fry chicken for 5-7 minutes per side until nicely browned. Remove chicken from pan and place on a plate.
  4. Fry aromatics: In the same pan, add 1 tablespoon olive oil if needed, and sauté diced onions and minced garlic with a pinch of salt over medium heat for 2-3 minutes until fragrant and softened. Remove from heat and set aside.
  5. Layer the maqluba: Drain the soaked rice and mix with 1 teaspoon of 7-spice. In a large non-stick pot, heat 2 tablespoons of olive oil. Begin layering with tomato slices, followed by a handful of seasoned rice, then a layer of vegetables (onions, garlic, potatoes, cauliflower, eggplant). Add more rice, layer chicken thighs, then remaining vegetables and finish with a final layer of rice. The layers do not need to be perfectly even.
  6. Pack and poke: Gently press down the layered ingredients with your hands to compact slightly. Using a chopstick or wooden spoon handle, poke 4-5 holes through the rice to allow steam and liquid to penetrate evenly during cooking.
  7. Add liquid and cook: Carefully pour in 4 cups of chicken broth, ensuring it just covers the rice. Add bay leaves, cinnamon sticks, cardamom pods, and an additional teaspoon of salt. Some ingredients may float, which is fine. Cover the pot, bring to a boil, then reduce heat to medium-low and simmer for 30-40 minutes, until rice is cooked through. Use aluminum foil under the lid if needed to trap steam.
  8. Rest and serve: Check the rice for doneness, then cover and let the maqluba rest for 10 minutes off the heat. Remove the lid, take out bay leaves, cinnamon sticks, and cardamom pods. Place a large rimmed platter inverted atop the pot, quickly and confidently flip the pot and platter, then lift the pot off to reveal the upside-down maqluba. Garnish with chopped parsley and toasted almonds. Serve warm with salad and yogurt on the side.

Notes

  • Soaking the rice improves texture and helps it cook evenly.
  • Vegetables are baked rather than fried to reduce oil and add caramelized flavor.
  • Use skinless, boneless chicken thighs for tender meat that cooks evenly.
  • If chicken broth is insufficient, you can add water or dilute bouillon cubes.
  • Seal the cooking pot tightly with foil under the lid to maintain steam for perfect rice cooking.
  • The flipping step is the signature technique of maqluba and transforms the dish into its iconic presentation.
  • Garnishing with roasted almonds and parsley adds texture and freshness.

Keywords: Maqluba, Palestinian recipe, Middle Eastern rice dish, Chicken and rice, Upside-down rice, Basmati rice recipe, Traditional Palestinian food, One pot meal

Find it online: https://nataliereeve.com/palestinian-maqluba-recipe/