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Maqluba

Maqluba
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Maqluba is a traditional Middle Eastern one-pot layered casserole featuring fragrant long-grain rice, tender bone-in chicken or lamb, and caramelized vegetables such as eggplant, cauliflower, potatoes, and carrots, all beautifully flipped upside-down before serving. This flavorful, aromatic, and visually stunning dish brings together centuries of culinary tradition into an easy and comforting meal perfect for family dinners or special gatherings.

Ingredients

Scale

Rice

  • 2 cups long-grain or basmati rice, rinsed and soaked for 30 minutes

Meat

  • 4–6 bone-in chicken thighs or lamb pieces

Vegetables

  • 1 medium eggplant, sliced
  • 1 medium cauliflower, cut into florets
  • 2 medium potatoes, sliced
  • 2 carrots, sliced

Spices

  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin (optional, as mentioned in FAQ)

Aromatics & Flavorings

  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste

Liquids

  • 4 cups chicken or vegetable stock (hot)

Optional Garnishes

  • Chopped fresh parsley
  • Toasted pine nuts or almonds
  • Sumac for sprinkling

Instructions

  1. Prepare the Meat and Vegetables: Fry or sauté sliced eggplant, potatoes, and cauliflower in oil until they are lightly golden to remove excess moisture and develop caramelized flavors. Separately, brown the bone-in chicken thighs or lamb with onions, garlic, and the blend of spices including ground allspice, cinnamon, turmeric, black pepper, and optional cumin until fragrant and cooked through.
  2. Layer the Ingredients in the Pot: In a deep, heavy-bottomed pot, arrange the browned meat pieces at the base. Next, layer the cooked vegetables evenly over the meat. Finally, drain the soaked rice and spread it evenly on top to create the signature layered look of Maqluba.
  3. Add Stock and Cook: Gently pour hot chicken or vegetable stock over the layered ingredients, covering everything by about an inch. Cover the pot tightly and cook over medium-low heat for 45 minutes to 1 hour, until the rice is tender and the entire dish is fully cooked.
  4. Flip and Serve: After cooking, remove the pot from heat and let the Maqluba rest for 10 minutes to allow the layers to settle. Place a large serving plate over the pot and carefully invert both together to flip the pot upside down, revealing the beautifully layered and colorful Maqluba ready to serve.

Notes

  • Rinse rice thoroughly and soak it for at least 30 minutes to remove excess starch and ensure fluffy, separate grains.
  • Use a heavy-bottomed pot to prevent burning and promote even heat distribution during cooking.
  • Cook on low to medium-low heat to avoid burning the bottom and to allow rice and other ingredients to cook evenly.
  • Let the Maqluba rest off heat for 10 minutes before flipping to let the layers settle for a clean presentation.
  • Fry vegetables just until golden to maintain texture and avoid sogginess in the final dish.
  • For vegetarian options, substitute meat with hearty mushrooms or chickpeas.
  • Add chili flakes or fresh chilies for a spicy twist if desired.
  • Top with toasted nuts and fresh parsley or sumac for added texture and flavor contrast.

Nutrition

Keywords: Maqluba, Middle Eastern, one-pot recipe, layered casserole, chicken, lamb, vegetarian options, aromatic rice, traditional, dinner recipe

Find it online: https://jamescookes.com/maqluba/