Maqluba (Upside-Down Rice with Chicken and Vegetables)
Local name: مقلوبة
In short: Chicken, roasted eggplant and cauliflower layered with spiced rice, cooked in one pot and flipped onto a platter in a golden dome. It takes about 2 h in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h 15 min
- Resting
- 15 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 640 kcal
The name maqluba means upside down, and the dramatic flip is half the fun. Chicken, roasted eggplant, cauliflower and sliced tomato are layered in a pot, topped with spiced rice and simmered in broth until everything is tender. The pot is then inverted onto a platter, leaving a tall, golden dome. It is a family favorite in Jordan, often served with a crisp cucumber and tomato salad.
Instructions
- Put the chicken, onion, cinnamon, bay leaves, cardamom, 1 tsp salt and the water in a pot. Bring to a boil, skim off the foam, then simmer gently for 25 minutes, until the thickest piece reaches 74°C (165°F). Lift out the chicken and strain the broth.
- Heat the oven to 220°C (425°F). Toss the eggplant and cauliflower with the 4 tbsp oil and 1/2 tsp salt and spread them on two trays. Roast for 25 minutes, turning once, until golden at the edges and almost tender.
- Drain the soaked rice and toss it with 2 tbsp oil, the allspice, cinnamon, cumin, turmeric, cardamom and 1 tsp salt. Measure 650 ml (2 3/4 cups) of the hot broth and keep it warm.
- Oil the base and sides of a heavy 26 cm (10 inch) pot and line the base with a round of baking paper. Overlap the tomato slices over the base, then add the chicken pieces, skin side down.
- Layer the roasted eggplant and then the cauliflower over the chicken, packing them in tightly. Spoon the spiced rice on top and level it with the back of a spoon, without pressing hard.
- Pour the hot broth slowly down the side of the pot so the layers stay in place. Bring to a boil over high heat, then cover and cook on the lowest heat for 35 to 40 minutes, until the rice is tender and the liquid is absorbed.
- Turn off the heat and rest the pot, covered, for 15 minutes. This lets the rice set so the dome holds together when you flip it.
- Run a thin knife around the edge. Set a large round platter upside down over the pot, grip both firmly with oven gloves and flip in one quick motion. Leave the pot in place for 5 minutes, then lift it off slowly.
- Scatter with toasted nuts and parsley and serve hot.
Tips
- A round of baking paper in the bottom of the pot stops the tomatoes sticking and helps the whole dome release cleanly.
- Keep the lid on while the rice cooks. Steam cooks the top layer, and lifting the lid lets it escape and leaves the rice uneven.
Questions and answers
Why is it called maqluba?
Maqluba means upside down in Arabic. The pot is flipped onto a platter after cooking, so the layers that cooked at the bottom end up on top.
Can I make maqluba with lamb or without meat?
Yes. Use bone-in lamb simmered for 1 1/2 hours instead of chicken, or leave the meat out, add potatoes and carrots, and use vegetable broth for a vegetarian version.
How do I stop maqluba from falling apart?
Pack the layers tightly, measure the broth carefully and rest the pot for 15 minutes before flipping. Leaving the pot on the platter for 5 minutes after flipping also helps the dome settle.
How long does it take to make Maqluba (Upside-Down Rice with Chicken and Vegetables)?
About 2 h in total: 45 min of preparation and 1 h 15 min of cooking.
How many calories are in Maqluba (Upside-Down Rice with Chicken and Vegetables)?
About 640 kcal per serving, with 33 g of protein, 63 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 63 g |
| Fat | 28 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
