Maqluba is a comforting layered rice dish popular across the Levant, known for its dramatic flip before serving. This version features chicken and golden fried eggplant, cauliflower, and potatoes, all simmered together in a fragrant spiced broth and served with cool yogurt and a fresh salad.
The Dish that Meant We Were Home
I grew up eating maqluba. This dish was always in our regular rotation and showed up on the menu at least once every two weeks. My mom always made it with chicken and served it with cool yogurt and a simple cucumber and tomato salad. It’s said that maqluba tastes even better the next day, and we definitely enjoyed the leftovers.
Maqluba, also known as Maaloubeh, Makloubeh, Maqlooba, or Maqlubeh, is a traditional Palestinian dish that translates to “upside down” in English. Maqluba originates from Palestine, but it’s a very common and beloved dish in Jordan too. Almost every family makes their own version, and this is our family’s recipe and the way we’ve always made it in Jordan, and still do.
It’s interesting how maqluba varies from one region to another. Some people make it with lamb instead of chicken. In Jerusalem, families sometimes add vermicelli noodles and chickpeas to the rice. In Gaza, it’s common to make it spicier and use different vegetables depending on what’s available.
The highlight of the meal was always who would get to do the honors of flipping the pot. It was such a fun moment. My mom or one of my brothers would usually do the flip, and we would all tap on the pot like a little drum, almost like a song, before lifting it to reveal the beautiful layers of the dish and rushing to fill our plates.
Maqluba Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: For a traditional maqluba, chicken or lamb can be used, but chicken is the most common meat. Remove the skin from the chicken and break it down into 8 or 10 pieces. If you find it easier, you can also use bone-in chicken pieces rather than cutting up a whole chicken.
- Rice: For the proper texture, use two different types of rice. Half of the rice should be a long-grain variety, such as basmati, and the other half should be a medium-grain like calrose. The shorter rice is a bit stickier, which is what helps to hold the dish together when it’s flipped upside down.
- Vegetables: I’m using a variety of vegetables, including eggplant, potatoes, and cauliflower. Tomato slices are also commonly added, and there is another version that uses only fresh broad beans. You can choose the vegetables that I’ve listed, or leave out any that you don’t enjoy. Cut cauliflower into florets, and slice the eggplant and potatoes into thick rounds.
- Spices: Baharat, cardamom pods, a cinnamon stick, and turmeric give this dish a warm, homey flavor. You’ll also want to include bay leaves for the chicken broth and a bouillon cube for extra flavor.
- For Serving: Garnish this gorgeous dish with some toasted pine nuts, and serve with plain yogurt and chopped cucumber tomato salad on the side.
Flipping and Serving Maqluba
You’ll want to plan ahead for this, since you’ll need to be sure that you have a platter large enough and the right shape to hold your entire dish once it’s flipped!
Maluqba is always served flipped over onto a platter, just as its name means “upside-down”.
First, the dish is cooked in a deep pot, often a non-stick or stainless steel one, although I’m using a 30 cm (about 6.75 quart) enameled cast-iron Dutch oven since it’s the largest pot I have!
The flipping-over part is a big deal in most homes. Everyone gathers around to watch the flip, hoping that the layers of rice, veggies, and chicken stay in place.
You will want a serving tray that is wider than your pot to catch everything cleanly. Some people use a big metal tray, others a large flat dish or a shallow serving platter.
Place the platter or tray over the top of your pot, then place a hand on the top of the tray and the bottom of your pot (use a potholder!). Flip the whole thing over so that the pot is on top of the tray, then remove the cooking pot for the big reveal.
Once flipped, the top (which was the bottom of the pot) shows the golden brown vegetables with the meat in the center and the rice holding everything together.
To serve, scoop from the maluqba platter onto individual plates.
Recipe Tips
- Use parchment paper on the bottom of your pot. This will prevent sticking and make the flip easier and cleaner.
- If your rice isn’t quite cooked enough, return the pot to low heat with a few tablespoons of hot chicken broth and steam, covered, for 5-10 more minutes.
- Make the process simpler by using store-bought or pre-made chicken stock. Just layer browned chicken pieces with the rice and veggies in the pan and skip the simmering part.
- Instead of frying the vegetables, you can brush them with olive oil and roast them in the oven. Do this up to a day ahead of time if you like.
- Store leftovers in an airtight container for up to 4-5 days. Reheat in the microwave or a pan on the stove with a splash of water.
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Maqluba (Upside Down Chicken with Rice)
Equipment
- 6-7 quart Dutch oven or deep nonstick pot
- Fine mesh sieve
- Large frying pan
- Slotted Spoon
- Mixing Bowl for soaking rice
- Serving platter
Ingredients
- 1 whole chicken about 3.3 pounds (1.5 kg), cut into 10 pieces, skin removed
- 1 teaspoon salt
- 1 tablespoon neutral oil
- 1 small yellow onion quartered
- 4 to 5 cups water enough to cover the chicken (1 to 1.2 liters)
- 1 stick cinnamon
- 1 teaspoon green cardamom pods optional
- 2 bay leaves
- 1 star anise optional
- ½ teaspoon whole cloves optional
- ½ teaspoon ground cumin
- ½ teaspoon baharat spice blend
- ½ teaspoon ground black pepper
- 1 chicken bouillon cube optional
Vegetables:
- 2 medium eggplants about 1½ pounds (700 g), partially peeled and cut into 1½ inch (4 cm) thick rounds
- 1 small cauliflower about 1 pound (450 g), cut into florets
- 1 large potato about 10 ounces (280 g), peeled and cut into 1-inch (2.5 cm) slices
- 1 medium tomato optional
- Neutral oil for frying
Rice:
- 1¼ cups (240 g) long grain rice such as basmati
- 1¼ cups (240 g) medium-grain rice such as calrose
- Salt to taste
To Serve:
- 1 tablespoons pine nuts toasted, optional
- Plain yogurt
- Fresh Shirazi salad or chopped cucumber-tomato salad
Instructions
- Season the chicken with 1 teaspoon of salt. In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Brown the chicken pieces on both sides along with the quartered onion.
- Add water to cover the chicken, then add the cinnamon stick, cardamom pods, bay leaves, star anise, whole cloves, cumin, baharat, and black pepper. Crush a chicken bouillon cube if using. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove the chicken and strain the stock through a fine mesh sieve to remove the spices and onion. Set aside.
- While the chicken cooks, heat oil in a large pan and fry the eggplant slices in batches until golden brown. Repeat with the cauliflower florets and potato slices. Drain all vegetables on paper towels.
- Rinse and soak the rice in cold water for 15 minutes, then drain.
- Wipe the Dutch oven clean. If not using nonstick, line the bottom with a round piece of parchment paper.
- Layer the fried vegetables, tomato if using, and chicken at the bottom of the pot. Top with the rice, spreading it evenly.
- Pour the strained stock over the rice, covering the surface by about 1 inch (2.5 cm). Taste the liquid and adjust with more salt if needed – it should taste saltier than you want the finished dish to be.
- Bring to a boil over medium heat. Cover, reduce heat to low, and cook for 40 minutes.
- Remove from heat and let rest, covered, for 30 minutes.
- To serve, carefully invert the pot onto a large serving platter. Serve with yogurt and a cucumber tomato salad.
Notes:
- You can vary the vegetables based on what’s in season. Maqluba can be made with all eggplant, all cauliflower, or a mix.
- Vegetables can be roasted brushed with olive oil instead of fried. This can be done a day in advance.
- Parchment paper helps prevent sticking and makes the flip cleaner.
- If the rice is not cooked through, return the pot to low heat with a few more tablespoons of hot stock and steam covered for 5 to 10 more minutes.
- You can make the process simpler, by just browning the chicken, then layering the vegetables, and rice, and covering with store-bought stock. Don’t forget the spices.
- Leftovers store well in the fridge for up to 5 days. They can be reheated in the microwave or in a pan with a splash of water
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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