Entree: Israel – Jerusalem – מקלובה ➤ Maqlubah (Upside-down layered rice dish of spiced meat and fried vegetables)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 cups (570 g) long-grain basmati rice, rinsed until water runs clear
- 2 medium eggplants, about 1 lb (450 g) total, sliced 1/2 in (1 cm) thick
- 1 small head cauliflower, about 1 lb (450 g), cut into florets
- 2 medium potatoes, about 1 lb (450 g), peeled and sliced 1/4 in (6 mm) thick
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 tbsp (60 ml) olive oil, divided
- 1/4 cup (60 ml) vegetable oil for frying
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground allspice
- 1 tsp (2.6 g) ground cinnamon
- 1/2 tsp (1 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 2 tsp (10 g) kosher salt, plus more to taste
- 4 cups (960 ml) chicken stock
- 1/4 cup (35 g) toasted slivered almonds or pine nuts
- 1/2 cup (15 g) fresh parsley, chopped
- Salt and freshly ground black pepper

Instructions

1. Pat chicken dry, season with 1 tsp salt and 1/2 tsp black pepper and 1 tsp allspice. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat and brown chicken on both sides, about 4 minutes per side. Remove and set aside.
2. Sprinkle eggplant slices with a little salt and let sit 15 minutes, then pat dry with paper towels. Fry eggplant and potato slices in 1/4 cup (60 ml) vegetable oil in batches until golden and tender, about 3–4 minutes per side; drain on paper towels.
3. In the same skillet, fry cauliflower florets until lightly browned, about 4–5 minutes; drain and set aside with other vegetables.
4. Wipe the skillet, add remaining 2 tbsp (30 ml) olive oil and sauté the sliced onion until soft and beginning to caramelize, about 8 minutes. Add garlic and tomato paste and cook 1 minute more; sprinkle in remaining spices (1 tsp allspice, 1/2 tsp cinnamon, 1/2 tsp cumin) and stir to combine. Remove from heat.
5. Rinse soaked/rinsed rice and drain. In a heavy-bottomed Dutch oven or deep pot (large enough to invert), arrange the bottom in this order: layer of fried potato and eggplant to cover the base, then a layer of cauliflower, then the browned chicken pieces evenly spaced, and spread the sautéed onion mixture over the top.
6. Distribute the drained rice evenly over the layered vegetables and chicken. Carefully pour hot chicken stock (4 cups / 960 ml) over the rice so liquid covers by about 1/2 in (1 cm). Gently press to level. Taste broth and adjust salt if needed.
7. Bring to a gentle simmer over medium heat, then reduce to low, cover tightly, and cook 30–35 minutes until rice is tender and liquid absorbed. Let rest off heat, still covered, 10 minutes to steam.
8. Uncover and run a knife around the pot edge to loosen. Place a large serving platter over the pot and, wearing oven mitts, invert both pot and platter quickly and carefully. Lift pot to reveal layered makluba. Sprinkle with toasted nuts and chopped parsley and serve hot.