Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Maqluba

Maqluba

Maqluba is a traditional Middle Eastern upside-down rice dish combining fragrant spices, tender meat, and perfectly cooked vegetables in layered presentation. This wholesome one-pot meal offers a beautiful, hearty experience full of balanced flavors and textures, ideal for impressing family and friends.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Rice

  • 2 cups long-grain basmati rice

Meat

  • 1 lb chicken pieces or lamb (cut into chunks)

Vegetables

  • 1 medium eggplant, peeled and sliced
  • 2 medium potatoes, peeled and sliced
  • 2 large tomatoes, sliced

Spices

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • Salt and pepper to taste
  • Optional: chili powder or cayenne pepper to taste

Broth

  • 3 cups chicken or vegetable broth, seasoned

Aromatics

  • 1 large onion, chopped
  • 3 cloves garlic, minced

Oils

  • Olive oil or vegetable oil for frying (about 1/2 cup total)

Instructions

  1. Prepare Ingredients: Wash the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice for 30 minutes. Meanwhile, peel and slice the eggplants, potatoes, and tomatoes evenly for uniform cooking. Season the meat with salt, pepper, cumin, cinnamon, and allspice.
  2. Fry the Vegetables: Heat oil in a large pot or deep pan. Fry the sliced eggplants, potatoes, and tomatoes separately until they turn golden brown. Remove each type of vegetable and drain on paper towels to absorb excess oil.
  3. Cook the Meat: Add a bit more oil to the pot if needed. Sauté the chopped onions and minced garlic until fragrant and translucent. Add the seasoned meat pieces and brown them on all sides, locking in juices and flavor.
  4. Layer the Pot: Arrange the fried vegetables neatly at the bottom of the pot in layers. Place the browned meat evenly on top of the vegetable layer. Drain the soaked rice and layer it evenly over the meat.
  5. Add Broth and Simmer: Pour the seasoned broth over the rice layers until the rice is covered by about one inch. Cover the pot tightly with a lid. Bring to a boil over medium-high heat, then reduce to low heat and simmer gently for 30 to 40 minutes, or until rice is fluffy, and meat and vegetables are fully tender.
  6. Flip and Serve: After cooking, remove the pot from heat and let it rest, covered, for 10 minutes. Then, carefully place a large serving plate upside down over the pot and flip the entire pot and plate together in one smooth motion to reveal the layered Maqluba. Serve immediately with optional garnishes and sides.

Notes

  • Soaking rice prevents sticking and yields fluffy grains.
  • Slice vegetables evenly to ensure uniform cooking and attractive layers.
  • Follow the layering order strictly to maintain the classic upside-down shape.
  • Use a thick-bottomed, heavy pot to avoid burning and ensure even cooking.
  • Allow the dish to rest before flipping to help it set and reduce sticking.
  • Author: Lina
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 20 g
  • Cholesterol: 65 mg

Keywords: Maqluba, Middle Eastern rice dish, upside-down rice, one-pot meal, traditional Maqluba, chicken Maqluba, lamb Maqluba