Entree: Israel – Galilee – مقلوبة ➤ Maqlūbah (Inverted layered rice with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 4 cups (960 ml) chicken stock
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 medium eggplants, sliced into 1/2-inch (1.3 cm) rounds
- 2 medium potatoes, peeled and sliced 1/4-inch (0.6 cm)
- 1 small head cauliflower, cut into florets (about 3 cups / 300 g)
- 1 cinnamon stick
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) butter
- 1/4 cup (30 g) pine nuts, toasted
- 1/4 cup (15 g) fresh parsley, chopped
- Juice of 1/2 lemon
- Vegetable oil for frying (as needed)

Instructions

1. Pat the chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp pepper. In a large pot (that has a tight-fitting lid and will be used for layering), heat 2 tbsp olive oil over medium-high heat and brown the chicken on both sides until golden, about 6–8 minutes total. Remove and set aside.
2. In the same pan add sliced onion and sauté until translucent, 6–8 minutes; add garlic and cook 1 minute more. Add cinnamon stick, allspice, cumin, turmeric, remaining salt and pepper, and stir 30 seconds to bloom the spices.
3. Meanwhile, heat oil in a separate skillet and fry eggplant slices in batches until golden and slightly collapsed; drain on paper towels and sprinkle lightly with salt. Fry potato slices until just browned; set aside. Lightly fry cauliflower florets until edges are golden; set aside.
4. Spread a thin layer of butter on the bottom of the large pot. Arrange the ingredients in the pot in layers: a layer of potato slices, a layer of fried eggplant, then cauliflower, then the browned chicken pieces. Press down gently to compact.
5. Evenly spread the rinsed rice over the layered vegetables and chicken. Pour warm chicken stock over the rice so it covers by about 1/2 inch (1.3 cm). Dot with remaining butter and gently press a folded clean kitchen towel under the lid to capture steam (optional).
6. Bring to a gentle simmer over medium heat, then reduce to low, cover tightly, and cook undisturbed for 30–35 minutes until rice is tender and liquid absorbed.
7. Remove from heat and let rest, covered, for 10 minutes. Place a large serving platter upside down over the pot, then carefully invert the pot and platter together so the Maqluba releases onto the platter. Remove pot.
8. Sprinkle with toasted pine nuts, chopped parsley and squeeze lemon juice over the top. Serve warm, slicing to show the layered cross-section.