Discover how to make Maqluba, a traditional Middle Eastern upside-down rice dish, packed with flavors of chicken, vegetables, and spices. Ready in 1.5 hours.
Rinse the rice until water runs clear, then soak in water for 30 minutes. Drain.
In a large pot, fry the eggplant, cauliflower, and potato slices in vegetable oil until golden. Set aside on paper towels to drain excess oil.
In the same pot, brown the chicken pieces with onion and garlic. Add turmeric, allspice, salt, and pepper. Cook until the chicken is golden.
Remove the chicken and layer the bottom of the pot with potato slices, followed by eggplant, cauliflower, chicken, and finally, the rice.
Pour the broth over the rice, ensuring it covers the rice by at least an inch.
Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour or until the liquid is absorbed and the rice is tender.
Let rest for 10-15 minutes, then place a large platter over the pot and flip the Maqluba onto the platter.
Serve hot with your choice of sides.
Notes
Rinse the rice several times until the water runs clear to remove excess starch.
• Let the rice soak for at least 30 minutes before cooking to ensure it cooks evenly.
• Brown the meat well before layering to add depth to the flavor.
• Make sure to layer the vegetables tightly to prevent the dish from falling apart when flipped.
• Let the Maqluba rest for 10-15 minutes after cooking before flipping to prevent it from breaking.