Maqluba
The ultimate comfort food, Maqluba is a delicious upside-down chicken and rice dish that’s packed with flavor! With layers of tender chicken, golden rice, and vibrant vegetables, it’s a feast for both the eyes and the palate. Perfect for gatherings or cozy family dinners, this recipe is sure to become a favorite!
Equipment
- Dutch Oven
- Fine Mesh Sieve
- Large frying pan
- Slotted spoon
- Mixing Bowl
- Serving platter
Ingredients
- 1 whole chicken about 3.3 pounds (1.5 kg), cut into 10 pieces, skin removed
- 1 teaspoon salt
- 1 tablespoon neutral oil
- 1 small yellow onion quartered
- 4 to 5 cups water enough to cover the chicken (1 to 1.2 liters)
- 1 stick cinnamon
- 1 teaspoon green cardamom pods optional
- 2 bay leaves bay leaves
- 1 star anise star anise optional
- ½ teaspoon whole cloves optional
- ½ teaspoon ground cumin
- ½ teaspoon baharat spice blend
- ½ teaspoon ground black pepper
- 1 chicken bouillon cube chicken bouillon cube optional
- 2 medium eggplants about 1½ pounds (700 g), partially peeled and cut into 1½ inch (4 cm) thick rounds
- 1 small cauliflower about 1 pound (450 g), cut into florets
- 1 large potato about 10 ounces (280 g), peeled and cut into 1-inch (2.5 cm) slices
- 1 medium tomato optional
- 1 tablespoon pine nuts toasted, optional
- 1 cup plain yogurt
- 1 cup Fresh Shirazi salad or chopped cucumber-tomato salad
Instructions
- Season the chicken with 1 teaspoon of salt. In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Brown the chicken pieces on both sides along with the quartered onion.
- Add water to cover the chicken, then add the cinnamon stick, cardamom pods, bay leaves, star anise, whole cloves, cumin, baharat, and black pepper. Crush a chicken bouillon cube if using. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove the chicken and strain the stock through a fine mesh sieve to remove the spices and onion. Set aside.
- While the chicken cooks, heat oil in a large pan and fry the eggplant slices in batches until golden brown. Repeat with the cauliflower florets and potato slices. Drain all vegetables on paper towels.
- Rinse and soak the rice in cold water for 15 minutes, then drain.
- Wipe the Dutch oven clean. If not using nonstick, line the bottom with a round piece of parchment paper.
- Layer the fried vegetables, tomato if using, and chicken at the bottom of the pot. Top with the rice, spreading it evenly.
- Pour the strained stock over the rice, covering the surface by about 1 inch (2.5 cm). Taste the liquid and adjust with more salt if needed – it should taste saltier than you want the finished dish to be.
- Bring to a boil over medium heat. Cover, reduce heat to low, and cook for 40 minutes.
- Remove from heat and let rest, covered, for 30 minutes.
- To serve, carefully invert the pot onto a large serving platter. Serve with yogurt and a cucumber tomato salad.
Notes
- Tip 1: You can vary the vegetables based on what’s in season. Maqluba can be made with all eggplant, all cauliflower, or a mix.
- Tip 2: Vegetables can be roasted brushed with olive oil instead of fried. This can be done a day in advance.
- Tip 3: Parchment paper helps prevent sticking and makes the flip cleaner.
- Tip 4: If the rice is not cooked through, return the pot to low heat with a few more tablespoons of hot stock and steam covered for 5 to 10 more minutes.
- Tip 5: You can make the process simpler, by just browning the chicken, then layering the vegetables, and rice, and covering with store-bought stock. Don’t forget the spices.
- Tip 6: Leftovers store well in the fridge for up to 5 days. They can be reheated in the microwave or in a pan with a splash of water.