Maqluba (Upside-Down Rice with Eggplant and Chicken)
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The Tale of Maqluba (Upside-Down Rice with Eggplant and Chicken)
Maqluba, meaning 'upside-down,' layers fried eggplant, meat, and rice before being dramatically flipped onto a serving platter. It's found throughout the Levant, and while a popular legend traces it to a medieval Arabic cookbook, its true origins are undocumented — it's deeply rooted in Palestinian and regional home cooking regardless.
Ingredients
Scale:· 6 servings
- 1 whole chicken, cut into pieces (or lamb)
- 3 cups basmati rice, soaked 30 minutes
- 2 large eggplants, sliced and fried
- 2 potatoes, sliced and fried
- 1 cauliflower, cut into florets and fried
- 1 onion, chopped
- 2 teaspoons ground allspice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 cup toasted almonds and pine nuts
- Salt and pepper to taste
Instructions
- 1Simmer the chicken with the onion, allspice, cinnamon, salt, and pepper in water to cover until cooked through, about 30 minutes; reserve the broth and set the chicken aside.
- 2Fry the eggplant, potato slices, and cauliflower florets separately in oil until golden, draining on paper towels.
- 3In a large heavy pot, layer the fried vegetables on the bottom, then arrange the cooked chicken pieces over them.
- 4Drain the soaked rice and mix it with the turmeric, then spread evenly over the chicken and vegetables.
- 5Carefully pour in enough reserved broth to cover the rice by about 2 cm.
- 6Cover tightly and cook over medium-low heat for 30-35 minutes until the rice is tender and liquid is absorbed.
- 7Let the pot rest off the heat for 10 minutes, then place a large serving platter over the top of the pot and confidently invert it in one motion.
- 8Lift the pot away carefully to reveal the layered dish, garnish with toasted almonds and pine nuts, and serve hot.
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