Maqluba (Upside-Down Rice)
A dramatic Palestinian and Jordanian rice dish layered with spiced chicken, fried eggplant, and cauliflower that is flipped upside-down onto a platter to reveal a stunning tower of golden rice. Plan ahead: soak the rice for 30 minutes before cooking.
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Ingredients
- 2 cups long-grain white rice, soaked 30 min, drained
- 4 lbs bone-in chicken thighs and drumsticks, skin-on
- 2 medium large eggplant, sliced 1/2 inch thick
- 1 head cauliflower, cut into florets
- 1 large yellow onion, halved
- 1/2 cup vegetable oil
- 4 cups low-sodium chicken broth
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp black pepper
- 2 tsp kosher salt
- 1/4 cup pine nuts (or slivered almonds), toasted
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Mix 2 tsp ground allspice, 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1 tsp black pepper, and 2 tsp kosher salt together to make the spice blend. Rub half the spice blend all over the 4 lbs skin-on bone-in chicken thighs and drumsticks.
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2
In a large heavy-bottomed pot (at least 6 qt), heat half the 1/2 cup vegetable oil over medium-high heat. Brown the chicken on all sides until golden, about 3-4 minutes per side. Remove and set aside.
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3
In the same pot, add the 1 large halved yellow onion and 1 cup of the low-sodium chicken broth. Return the chicken to the pot, pour in the remaining 4 cups low-sodium chicken broth, bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165°F (74°C), about 25-30 minutes. Remove the chicken and reserve the broth.
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4
While the chicken simmers, heat the remaining vegetable oil in a skillet over medium-high heat. Fry the 2 medium sliced 1/2 inch thick large eggplant in batches until golden, about 2 minutes per side. Drain on paper towels. Fry the 1 head cut into florets cauliflower florets until lightly golden, about 4 minutes. Drain and season with a little of the remaining spice blend.
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5
Discard the cooked onion and measure the reserved broth. You need a 1:2 ratio of rice to broth. Arrange the fried eggplant in a single layer on the bottom of the pot, then layer the cauliflower on top. Pull the chicken meat from the bones and layer it over the vegetables. Spread the 2 cups soaked 30 min, drained long-grain white rice evenly on top and season with the remaining spice blend.
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6
Pour the reserved hot broth over the rice until it just covers the surface (add water if needed). Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook until the rice is fully tender and the broth is absorbed, about 18-20 minutes.
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7
Remove from heat and let rest, covered, for 10 minutes. Place a large serving platter on top of the pot, hold firmly with both hands, and invert in one confident motion to unmold the maqluba. Garnish with 1/4 cup toasted pine nuts (or slivered almonds) and 1/4 cup chopped fresh flat-leaf parsley and serve immediately.
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