Entree: Palestine – Southern Culinary Region – مقلوبة ➤ Maqluba (Upside-down layered rice, meat, and vegetable casserole)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 cups (400 g) long-grain basmati rice, rinsed and soaked 30 minutes
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large eggplant, sliced 1/2-inch thick (about 1 lb / 450 g)
- 2 medium potatoes, peeled and sliced 1/2-inch thick (about 1 lb / 450 g)
- 1 large tomato, sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp (45 ml) olive oil, plus more for frying
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 4 cups (960 ml) chicken stock (hot)
- 1/4 cup (35 g) toasted pine nuts (for garnish)
- 1/4 cup (10 g) chopped fresh parsley (for garnish)

Instructions

1. Pat the chicken thighs dry, season with 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) pepper, and 1/2 tsp (1 g) each of allspice and cinnamon. In a large pot or deep skillet with a tight-fitting lid, heat 1 tbsp (15 ml) 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 more oil as needed and fry eggplant slices in batches until golden and softened; transfer to paper towels to drain. Fry potato slices until golden and partially cooked; drain and set aside. Lightly sauté the sliced onion until translucent, then add minced garlic and remaining spices (allspice, cinnamon, cumin), cooking 1 minute more.
3. Assemble in the pot: arrange the fried eggplant in an even layer on the bottom, then the potatoes, then tomato slices, then the sautéed onion and garlic. Place the browned chicken pieces evenly on top of the vegetables. Drain the soaked rice and spread it evenly over the chicken and vegetables.
4. Carefully pour the hot chicken stock over the rice to cover by about 1/2 inch (1 cm). Add remaining 1/2 tsp (2.5 g) salt and check seasoning. Bring to a gentle simmer over medium heat, then reduce to low, cover tightly, and cook undisturbed for 30–35 minutes until the rice is tender and liquid absorbed.
5. Turn off the heat and let the pot rest, covered, for 10 minutes. Run a thin knife around the edge to loosen. Place a large serving platter inverted over the pot, then quickly and confidently flip the pot and platter together to invert the Maqluba onto the platter. Lift the pot to reveal the layered top.
6. Garnish with toasted pine nuts and chopped parsley. Serve slices of Maqluba with plain yogurt or a simple salad.