Print

Maqluba (Maglooba): A Flavorful Middle Eastern Upside-Down Rice and Vegetable Dish Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

Maqluba (Maglooba) is a traditional Middle Eastern layered rice dish featuring fragrant basmati rice, tender chicken, roasted eggplant, and charred cauliflower, all infused with warm spices like cinnamon, turmeric, and allspice. This one-pot meal is cooked gently on the stovetop and then flipped like a cake to reveal a stunning layered presentation topped with toasted almonds and fresh parsley, making it perfect for family gatherings and special occasions.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Ingredients

Rice

  • 2 cups basmati rice
  • Kosher salt
  • Ground black pepper
  • 1/4 teaspoon ground turmeric

Vegetables

  • 1 medium globe eggplant, trimmed and cut into 3/4-inch rounds
  • 1 large head cauliflower (2½ pounds), trimmed, cored, and cut into florets
  • 1 – 2 medium vine-ripened tomatoes, sliced into 1/2-inch rounds

Protein

  • 3 pounds boneless, skinless chicken thighs (or mix of thighs and breasts)

Spices & Seasonings

  • 2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground turmeric
  • Salt and ground black pepper to taste

Aromatics

  • 1 medium yellow onion, roughly chopped
  • 3 large garlic cloves, sliced
  • 2 dried bay leaves
  • 3 green cardamom pods, lightly crushed

Oils & Nuts

  • 11 tablespoons extra virgin olive oil, divided (plus more for sheet pans)
  • 1/2 cup whole blanched almonds

Fresh Herbs

  • Chopped parsley, for garnish

Instructions

  1. Prep the rice: Rinse the basmati rice in a colander until the water runs clear. Place in a medium bowl and cover with cold water by at least 1 inch. Add 1 teaspoon salt and soak for about 10 minutes. Drain well.
  2. Salt the eggplant: Season eggplant slices on both sides with about 1 teaspoon salt. Arrange on a tray and let sit for 20 to 30 minutes to draw out bitterness. Pat dry with paper towels to remove excess salt.
  3. Preheat oven and prepare pans: Position oven racks in the center and below center. Preheat oven to 425°F (220°C). Brush two large sheet pans lightly with olive oil.
  4. Season and arrange vegetables: Toss cauliflower florets with 1 1/2 teaspoons salt and 1/4 cup olive oil. Spread cauliflower in a single layer on one sheet pan and eggplant slices on the other.
  5. Roast veggies: Roast both pans in the oven for 15–20 minutes until eggplant is soft. Remove eggplant. Raise oven temperature to 450°F (230°C) and continue roasting cauliflower for 30–40 minutes until tender and slightly charred. Remove and set aside.
  6. Season chicken: Place chicken pieces in a large bowl. Season with a scant teaspoon salt, black pepper, 1 teaspoon allspice, and 1/2 teaspoon cinnamon. Toss to coat evenly.
  7. Sear chicken and onion: Heat 3 tablespoons olive oil in a nonstick 8-quart pot over medium-high heat. Add chicken and onion. Cook, tossing occasionally, until chicken is browned on both sides and onions are tender and lightly caramelized, about 8–10 minutes.
  8. Simmer chicken with aromatics: Add garlic, bay leaves, cardamom pods, and 5 cups water to the pot. Season with 1/2 to 3/4 teaspoon salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. Remove chicken and set aside. Strain cooking liquid through a sieve into a bowl, discarding solids.
  9. Layer ingredients in pot: Clean bottom of pot. Add 2 tablespoons olive oil. Arrange tomato slices on bottom, then layer eggplant slices, cauliflower florets, and chicken pieces on top. Pour soaked rice on top, filling spaces. Sprinkle remaining 1 teaspoon allspice, 1 teaspoon cinnamon, and turmeric evenly over rice.
  10. Cook maqluba: Pour 2 cups reserved cooking liquid over rice, ensuring liquid just covers rice. Add up to 1/4 cup more liquid if needed. Bring to a simmer over medium-high heat. Cook uncovered for about 10 minutes. Reduce heat to low, cover pot, and cook until rice has absorbed liquid and is tender, about 30 minutes. Turn off heat and let rest, covered, for 15–20 minutes.
  11. Toast almonds: Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add almonds and toast, tossing gently, until golden brown, 3–4 minutes. Transfer to a paper towel-lined plate.
  12. Flip and serve: Remove lid carefully. Place a large serving platter over pot. Using both hands, quickly invert pot onto platter so the maqluba releases in one piece. Tap pot gently if needed. Remove pot to reveal layered dish. Garnish with toasted almonds and chopped parsley. Serve warm.

Notes

  • Salting the eggplant helps remove bitterness and excess moisture.
  • Adjust seasoning and spices to taste for personal preference.
  • Use chicken thighs for more tenderness and flavor; breasts can be used but may be less juicy.
  • Be careful when flipping the pot to avoid spills or burns; have assistance if needed.
  • Leftovers can be refrigerated up to 3 days and gently reheated.
  • Ensure rice is fully cooked and tender before serving for the best texture.

Find it online: https://cheftinaskitchen.com/maqluba-maglooba-a-flavorful-middle-eastern-upside-down-rice-and-vegetable-dish-recipe/