Palestinian Maqluba Classic (Printable View)

A flavorful Middle Eastern dish featuring layered meat, roasted veggies, and fragrant basmati rice.

# Needed Ingredients:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into 1/2 inch rounds
11 - 2 medium potatoes, sliced into 1/2 inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3 to 4 cups chicken or beef broth

# Directions:

01 - Rinse the rice under cold water repeatedly until clear, soak for 30 minutes, then drain.
02 - Combine lamb or chicken with black pepper, allspice, cinnamon, and salt to season evenly.
03 - Heat 1 tablespoon of oil in a large pot over medium-high heat, brown the meat on all sides, then set aside.
04 - Add sliced onions to the pot and cook until softened. Return meat, cover with broth, and simmer for 30 to 40 minutes until nearly cooked. Reserve broth and remove meat and onions.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil, arrange on baking sheets, and roast for 20 to 25 minutes until golden and tender.
06 - Place tomato slices to cover the pot bottom, layer roasted potatoes, eggplants, cooked meat and onions, then top evenly with drained rice, pressing gently.
07 - Mix turmeric, cumin, and salt into the reserved broth. Pour enough broth over the rice to just cover it, about 3 to 4 cups.
08 - Place a plate or heatproof lid smaller than the pot over the rice to keep layers compact. Cover the pot tightly with its lid.
09 - Bring to a gentle simmer over medium heat, then lower to low. Cook undisturbed for 35 to 40 minutes until rice is tender and liquid absorbed.
10 - Remove from heat and let rest, covered, for 15 minutes to finalize consistency.
11 - Place a large serving platter over the pot and carefully invert to unmold the layers. Garnish with toasted nuts and chopped parsley. Serve hot.

# Expert Hints:

01 -
  • The theatrical flip transforms a simple layered dish into something that feels celebratory and impressive, even when you're cooking alone.
  • Those crispy roasted eggplant and potato edges contrast beautifully with tender, spiced meat and fragrant rice in ways that justify the effort.
  • It's the kind of dish that fills your kitchen with aromas so intoxicating your household gathers around just to ask when dinner's ready.
02 -
  • The flip is less scary than it sounds if you let the dish rest after cooking—those 15 minutes matter because they let the rice and vegetables knit together enough to stay intact.
  • If your broth is too salty or your potatoes still feel waxy, the whole dish suffers; taste everything beforehand and adjust seasoning in the broth, not after cooking.
  • A nonstick or well-seasoned heavy pot is essential—regular pots can cause sticking, and then your beautiful presentation becomes a tragedy.
03 -
  • Toast your nuts fresh in a dry skillet just before serving—the aroma is intoxicating and the flavor is noticeably better than using pre-toasted ones from a jar.
  • If you're nervous about the flip, practice the motion with the pot off the heat first, or better yet, confess your worry to whoever's eating and make it a team moment.
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