Maqluba (upside-down rice dish) (Jordan)

Name: Maqluba (upside-down rice dish) (Jordan)
Total time: 4200 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 2 cups basmati rice; 600 –700 g chicken pieces (thighs or drumsticks); 1 medium eggplant, sliced into rounds; 1 large potato, sliced into rounds; 1 medium cauliflower, cut into florets; 1 large onion, sliced; 3 tbsp vegetable oil (plus extra for frying); 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground allspice; 1/2 tsp cinnamon; Salt and black pepper to taste; 3 1/2 cups chicken broth or water; 2 bay leaves; 3 tbsp toasted almonds or pine nuts (for garnish); Fresh parsley, chopped (optional)

Eva Saida @EvaButterfly

World

A fragrant Middle Eastern rice dish layered with spiced chicken, vegetables, and rice, cooked together and flipped upside down for a beautiful presentation.

Eva Saida @EvaButterfly

World

A fragrant Middle Eastern rice dish layered with spiced chicken, vegetables, and rice, cooked together and flipped upside down for a beautiful presentation.

Saved

Ingredients

25 minutes prep + 45 minutes cook

4-5 people

2 cupsbasmati rice
600–700 g chicken pieces (thighs or drumsticks)
1medium eggplant, sliced into rounds
1large potato, sliced into rounds
1medium cauliflower, cut into florets
1large onion, sliced
3 tbspvegetable oil (plus extra for frying)
1 tspground cumin
1 tspground turmeric
1 tspground allspice
1/2 tspcinnamon
Salt and black pepper to taste
3 1/2 cupschicken broth or water
2bay leaves
3 tbsptoasted almonds or pine nuts (for garnish)
Fresh parsley, chopped (optional)

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Steps

25 minutes prep + 45 minutes cook

1

Wash the rice until the water runs clear, then soak it in warm water for about 20 minutes and drain.
2

Heat 1 tbsp oil in a large pot, add the chicken, onion, bay leaves, salt, and pepper, and brown the chicken for about 5–7 minutes. Add broth or water and simmer for 20 minutes until the chicken is partly cooked; remove the chicken and set aside, reserving the broth
3

Fry or roast the eggplant, potato slices, and cauliflower in a little oil until lightly golden, then drain on paper towels.
4

In a large pot, arrange the vegetables in layers on the bottom, followed by the chicken pieces.
5

Spread the soaked rice evenly over the chicken and vegetables. Sprinkle cumin, turmeric, allspice, cinnamon, salt, and pepper over the rice.
6

Carefully pour about 3 cups of the reserved chicken broth over the rice until it is just covered
7

Bring to a gentle boil, then cover and cook on low heat for 25–30 minutes until the rice is tender and the liquid is absorbed.
8

Let the pot rest for 10 minutes, then place a large serving platter over the pot and carefully flip it upside down to release the layered dish.
9

Garnish with toasted nuts and parsley before serving.

Tips

Press the rice gently before flipping and let the dish rest for a few minutes after cooking—this helps the layers hold together when you turn it upside down.

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