Maqluba

Ingredients

• 185 g (1 cup)short-grain rice, washed, soaked for 10 minutes and drained
• 2bone-in, skin-on chicken legs and thighs
• 1–2 mediumaubergines
• 1 smallyellow or white onion
• 1, optionaltomato
• for fryingvegetable oil
• to tastesalt and black pepper
• ½ tablespoonground allspice
• ½ tablespoonground turmeric
• ½ cube, optionalchicken stock cube

Instructions

1. 1

   Salt the aubergine

   Cut the aubergines into 1.3 cm rounds and put them in a bowl. Salt generously, cover with cold water and leave for 30 minutes to draw out moisture before frying.

2. 2

   Cook the chicken

   Heat 15 ml vegetable oil in a pot. Brown the chicken skin-side down, then remove it. Add the diced onion and sauté until golden. Return the chicken to the pot and pour in 475 ml boiling water. Season with chicken stock cube, salt and pepper, bring to the boil, cover and simmer over medium-low heat for 45 minutes.

3. 3

   Fry the aubergine

   Drain the aubergine and dry it thoroughly. Heat vegetable oil in a pan and fry the rounds until golden brown.

4. 4

   Build the layers

   If using the tomato, slice it thinly and arrange it on the bottom of the pot. Add 60 ml rice, half the fried aubergine and the cooked chicken. Sprinkle over half the allspice and turmeric, plus a pinch of salt. Add the remaining aubergine, rice and seasonings. Pour in enough chicken broth to just cover the rice, about 355 ml.

5. 5

   Cook the rice

   Bring the pot to the boil over medium heat and taste the liquid, adjusting the salt if needed; it should taste slightly salty. Reduce the heat to low, cover and cook for 20–30 minutes, until the rice is fully cooked.

6. 6

   Rest the pot

   Turn off the heat and leave the pot uncovered for 5 minutes.

7. 7

   Turn and serve

   Place a serving plate over the pot, carefully invert the pot onto the plate, then lift it away and serve.

What is maqluba?

Maqluba, whose name means “upside down” in Arabic, is a layered rice dish associated with Palestinian and wider Levantine home cooking. Chicken, rice and vegetables cook together in one pot, which is inverted onto a plate for serving.

This version pairs browned chicken with fried aubergine and allspice, while the optional tomato adds a colourful layer at the top after turning. The rice absorbs the seasoned chicken broth as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1060 calories, 54g protein, 101g carbs, 48g fat.

The rice supplies most of the carbohydrates, while the chicken provides much of the protein and the aubergine and chicken skin contribute fat. A side salad or lightly dressed vegetables can add freshness and balance the substantial rice and fried aubergine.

Prepare the main ingredients

Rice: Short-grain rice gives the dish a cohesive texture that helps it hold its shape when turned out. Soaking it for 10 minutes and draining it first also starts the cooking process evenly.

Aubergine: Salting the rounds in water for 30 minutes, then drying them very well, prepares them for frying. Fry until golden so they contribute flavour and structure to the layers.

Chicken: Browning the skin before simmering builds flavour in the pot and the broth. Keep the cooking liquid; it seasons the rice in the final stage.

Layer for a neat finish

Base: Thin tomato slices, if included, go on the bottom of the pot so they appear on top after inversion. Arrange them evenly for a more orderly finish.

Middle: Add the rice, aubergine and chicken in the specified order, distributing them across the pot rather than piling them in one spot. Season between the layers so the spices reach more than just the surface.

Liquid: Pour in only enough broth to just cover the rice, about 355 ml. The precise amount can vary with the pot and how tightly the layers are packed.

Check the rice and broth

Before covering the pot, taste the broth: it should be slightly salty because the rice will absorb it. Adjust the seasoning at this point rather than stirring the assembled layers.

Cook over low heat for 20–30 minutes, checking near the end for tender rice and absorbed liquid. If the grains still feel firm, give them a little more time on low heat.

Turn it out carefully

Rest the cooked maqluba uncovered for 5 minutes before turning it out. This brief pause lets the layers settle without leaving the rice to steam for too long.

Use a plate wider than the pot and hold it firmly in place as you invert the pot. Lift the pot slowly; if a few pieces stick, ease them back into position with a spoon.

Serve it at the table

Maqluba is substantial enough to serve as the main course. A crisp salad or plain yoghurt alongside it makes a fresh, cooling contrast to the warm spices and fried aubergine.

Bring the inverted dish to the table soon after turning so the layers can be enjoyed while hot. Serve with a broad spoon to include rice, chicken and aubergine in each portion.

Recipe notes & tips

• Dry the aubergine thoroughly after draining to reduce splattering in the hot oil.
• Brown the chicken skin-side down first for a deeper flavour in the broth.
• Use a pot with a flat base and sides that allow the layers to sit evenly.
• Taste the broth before adding it to the rice and adjust the salt then.
• Let the dish rest for the full 5 minutes before inverting it.

Variations

• Skip the tomato: Leave it out for a simpler base layer.
• Add more aubergine: Use 2 medium aubergines for a more prominent vegetable layer.
• Change the chicken: Use bone-in chicken pieces of a similar size, keeping the simmering time until cooked through.
• Adjust the spice: Reduce the allspice or turmeric to suit your preferred flavour.
• Serve with yoghurt: Add plain yoghurt at the table for a cool, tangy accompaniment.

Common mistakes to avoid

• Wet aubergine: Dry the rounds thoroughly before frying to limit oil splashes.
• Crowded frying pan: Fry the aubergine in batches so the rounds can brown instead of steaming.
• Too much broth: Add only enough to just cover the rice, about 355 ml.
• Rushing the rest: Leave the pot uncovered for 5 minutes before turning it out.
• Loose inversion: Hold a plate larger than the pot firmly against its rim before flipping.

How to store

Refrigerate leftovers in an airtight container within 2 hours and eat within 3 days. Reheat until steaming hot throughout, in a covered pan with a small splash of water or in the microwave.

Frequently asked questions