Entree: Palestine – National Cuisine – مقلوبة ➤ Maqluba (Upside-down rice and chicken)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 2 cups (370 g) long-grain basmati rice, rinsed and soaked 20–30 minutes
- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 1 large eggplant, approx. 1 lb (450 g), sliced into 1/2-inch rounds
- 2 medium potatoes, approx. 1 lb (450 g), peeled and sliced 1/4-inch thick
- 2 medium onions, approx. 10 oz (280 g), thinly sliced
- 2 medium carrots, approx. 5 oz (150 g), sliced (optional)
- 1/4 cup (60 ml) vegetable oil, plus more for frying (about 1/3–1/2 cup / 80–120 ml total)
- 4 cups (960 ml) chicken broth (or water plus bouillon)
- 1 cinnamon stick
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground turmeric (optional)
- 1 tsp (5 g) salt, then to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (35 g) pine nuts or slivered almonds, toasted, for garnish
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Rinse the soaked rice until water runs clear and drain. Pat chicken pieces dry and season with 1/2 tsp (2 g) salt, 1/4 tsp (0.5 g) pepper, and 1/4 tsp (1 g) allspice.
2. In a large, deep pot with a tight-fitting lid, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown chicken pieces in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
3. In the same pot, add more oil if needed and fry eggplant slices in batches until golden; transfer to paper towels to drain. Repeat with potato slices until golden and drain. Lightly fry the sliced onions until soft and translucent.
4. Arrange the pot starting with the chicken pieces placed skin-side down as the first layer. Top the chicken with the fried eggplant and then the fried potatoes and carrots (if using). Spread the fried onions over the vegetables.
5. Sprinkle the cinnamon stick, remaining ground allspice, cumin, turmeric (if using), remaining salt and pepper over the layered ingredients. Spread the drained rice evenly over the top.
6. Gently pour the hot chicken broth over the rice to cover by about 1/2 inch (roughly 1–2 cm). Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer undisturbed until the rice is tender and liquid absorbed, about 25–30 minutes.
7. Remove from heat and let the pot rest, covered, for 10–15 minutes to steam. Run a knife around the edge to loosen. Place a large, rimmed serving platter over the pot, then carefully invert the pot and platter together to unmold the maqluba. Lift the pot off gently.
8. Garnish with toasted pine nuts or slivered almonds and chopped parsley. Serve slices of maqluba warm.