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Palestinian Maqluba

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Palestinian maqluba with chicken, eggplant, rice, tomatoes, and toasted almonds.
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Maqluba means upside-down, and this Palestinian centerpiece earns its name when a pot of spiced chicken, eggplant, tomatoes, and rice is unmolded onto a platter.

Roasting the eggplant keeps the dish flavorful without making it heavy, while a gentle stovetop simmer lets the rice absorb the warm spices and chicken stock.

Let the cooked pot rest before turning it out. The short pause helps the rice settle so the layers hold together when the pot is lifted.

Serving Suggestions

Serve maqluba with cucumber yogurt salad, toasted nuts, fresh parsley, and lemon wedges. A simple tomato and herb salad is also a good match.

A serving of layered Palestinian maqluba with cucumber yogurt salad.

Recipe Notes

Maqluba is best served warm on the day it is made. Refrigerate leftovers for up to 3 days and reheat covered with a splash of stock.

Palestinian maqluba with chicken, eggplant, rice, tomatoes, and toasted almonds.

Palestinian Maqluba

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A layered upside-down rice dish with spiced chicken, roasted eggplant, tomatoes, toasted almonds, and parsley.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Palestinian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Spice Base
  • 2 lb bone-in chicken thighs skin removed
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 2 tsp salt divided
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
Rice and Vegetables
  • 2 cups basmati rice rinsed
  • 4 cups chicken broth
  • 1 tsp turmeric
  • 2 medium eggplants sliced into rounds
  • 2 large tomatoes sliced
  • 1/4 cup olive oil for roasting
Garnish
  • 1/3 cup slivered almonds toasted
  • 1/4 cup fresh parsley chopped

Equipment

  • Heavy pot with lid
  • Large skillet
  • Baking sheet
  • Large serving platter

Method
 

Cook the Chicken:
  1. Season the chicken with salt, cinnamon, allspice, cumin, and pepper. Brown it in the olive oil in a heavy pot, then add the onion and garlic.
  2. Add enough water to cover the chicken. Simmer for 25 minutes, then remove the chicken and strain the broth. Keep the broth warm.
Prepare the Vegetables:
  1. Heat the oven to 425°F (220°C). Toss the eggplant with the roasting oil and roast for 20 to 25 minutes, turning once.
  2. Arrange the tomato slices over the bottom of the same heavy pot. Layer in the roasted eggplant, chicken, and rinsed rice. Stir the turmeric into the warm broth and pour it over the rice.
Cook and Unmold:
  1. Bring the pot to a boil, cover, and reduce the heat to low. Cook for 25 minutes, then rest covered for 15 minutes.
  2. Run a thin knife around the edge. Place a large platter over the pot and carefully invert it in one confident motion. Lift the pot and garnish with almonds and parsley.

Nutrition

Calories: 620kcalCarbohydrates: 68gProtein: 36gFat: 24gSaturated Fat: 5gCholesterol: 125mgSodium: 980mgFiber: 7gSugar: 7g

Notes

  • Rinse the rice until the water runs mostly clear so the grains stay distinct.
  • Use a platter with a rim to catch the flavorful juices.

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