Classic! Maqluba (Palestinian Upside Down Rice)

Classic! Maqluba (Palestinian Upside Down Rice)! This beautiful Middle Eastern Upside Down rice dish known as Maqluba is often called the national dish of Palestine. It’s a great one-pot dish for special occasions and gatherings. So delicious, visually impressive, and worth making!

Maqluba (Palestinian Upside Down Rice)

Maqluba is a versatile and flexible dish, so, you’ll find different versions across different countries and regions. Here you’ll find an easy-to-follow ‘Maqluba’ recipe with step-by-step instructions, and helpful info. I hope you will try it and enjoy ‘Maqluba’ as much as I do!!

This dish may sound intimidating and look like a long process but it is pretty simple and worth making. Don’t be discouraged even if you didn’t get a perfectly shaped maqluba. It is just as delicious. The more you make Maqluba, the better you’ll achieve the perfect balance of flavors and presentation.

Feel free to experiment with your choice of vegetables, meats, and spice combinations to create your version of Maqluba. You can also make a vegan version of Maqluba by eliminating the meat and using more vegetables.

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What is Maqluba?

Maqluba is a traditional Middle Eastern dish popular in Palestine, Jordan, Lebanon, and Syria especially during Ramadan and special gatherings. It is also spelled as Maqlouba, Makluba, Makloubeh, Maqloubeh, Maqlooba, Maqlouba, etc.

In Arabic, maqluba means “upside down.” This describes the cooking technique and the presentation used to create this dish. The pot is turned “upside down” when serving.

How Do You Make Maqluba?

Maqluba is a one-pot dish consisting of rice, vegetables, and meat. It is seasoned with a blend of spices that gives it a flavorful and aromatic taste. The choice of rice, vegetables, meat, and spices can vary based on your preferences and availability.

It is prepared by layering rice, meat, and vegetables into a pot. Then, they are cooked together until the ingredients are fully cooked. After cooking, the pot is flipped onto a serving platter before serving the dish. This creates an impressive upside-down presentation with beautiful layers of rice, meat, and vegetables. It is often topped with toasted nuts and parsley as a garnish. The dish is mostly served with plain yogurt and salad.

Steps to Make Maqluba

Follow these steps to create the best Maqluba

1. Marinate and Cook the Chicken
2. Prepare the vegetables
3. Prepare the Rice
4. Assemble and Cook
5. Allow to Cool
6. Flip and Serve

Equipment

You can either use a non-stick pot or a well-seasoned Dutch oven. Use a lid that fits the pot to cover the rice while it cooks. I have tried both non-stick pots and Dutch ovens.

A non-stick pot helps release the cooked rice easily. But, it gets burned easily at the bottom if you don’t control the heat.

On the other hand, Dutch ovens don’t get burned easily at the bottom. But, you may have some difficulties when inverting the cooked rice onto the plate. The ingredients in the bottom can sometimes stick if you haven’t used enough oil or butter.

What vegetables are used in Maqluba?

The most common vegetables used in Maqluba include eggplants (aubergine), potatoes, and cauliflower. But, you can experiment with different types of vegetables based on your preferences and availability.

In this recipe, I used 4 types of vegetables: eggplant, potato, tomato, and bell peppers. You can also try onions, mushrooms, carrots, zucchini, green beans, and green peas or chickpeas. Make sure to choose a combination of vegetables that complement the overall flavors of the dish.

Some of the vegetables for maqluba are traditionally fried. You can also roast or bake them in the oven after mixing them with oil, salt, and pepper. Frying or roasting the vegetables enhances their flavour making a more flavorful final dish.

What meat is used for Maqluba?

The common meat used for making Maqluba is lamb. But, you can use the meat of your choice based on your preferences and availability. Traditionally, bone-in and skin-on cuts of meat are often used. You can use either bite-sized pieces or even minced meat if you like it that way.

I prefer using chicken instead of red meat. Traditionally Maqluba is made with bone-in chicken with skin. I used chicken drumsticks. You can also use chicken breasts or thighs with or without the skin after cutting them into pieces. Make sure to adjust the cooking time based on the type of meat and cut you choose.

The Stock for Maqluba

The stock is typically made by cooking the meat in liquid before you start layering the Maqluba. The meat is prepared in two steps. First, it is cooked in a flavorful broth that includes ginger, garlic, spices, onions, and seasonings until tender.

The meat is then taken out of the broth and layered into the pot with the other components. The broth is used as the stock to cook the rice. You can also use your choice of homemade or store-bought stock according to your needs and preferences.

What type of rice is used for Maqluba?

Long-grain rice is preferred. Basmati rice is the most commonly used. This rice is known for its ability to absorb flavors well. The grains hold their shape better during the steaming process without sticking together. This results in fluffy steamed rice.

Make sure to rinse the rice thoroughly before using it. This removes excess starch which causes the rice to become sticky. Basmati rice needs to be soaked (at least 30 minutes) before cooking to produce the best texture.

You can also use fragrant Jasmine rice instead of basmati rice. Adjust the amount of water you use to cook the rice based on the variety you use. Different rice requires different water-to-rice ratios.

What type of spices are used for Maqluba?

The spices should work harmoniously to create a rich and aromatic dish. Make sure to select the right combination of spices that suits your taste preferences.

Here are some common spices used to season Maqluba; turmeric, salt, pepper, cumin, coriander, paprika, and cinnamon stick. Other spices are cardamom pods, cloves, freshly ground black pepper, and allspice. You can use chili powder. But, the paprika powder is preferable. It lends a mild heat and vibrant color to the dish.

Serving Suggestions

You can garnish the Maqluba with fresh herbs. Use chopped parsley if you have it. Add toasted nuts for a crunch. Almonds are a great choice. These garnishes improve the visual appeal. Maqluba is usually served with a side of yogurt and green salad. It is such a flavorful dish that you don’t need anything else.

Tips to Make the Best Maqluba

Follow these tips to create the best Maqluba to ensure a flavorful, visually appealing, and perfectly cooked dish.

1. Making the best Maqluba requires practice and patience.
2. Start by reading the recipe to understand the process.
3. Gather all the ingredients before you start cooking.
4. You can season the broth as well as the rice.
5. Taste as you go and adjust the spices/seasonings to suit your preference.
6. Marinating the chicken is an essential step to make sure the meat is flavorful.
7. If using bone-in meat, cook it until it’s tender and easily separates from the bone.
8. Rinse the rice thoroughly to remove excess starch. This prevents the rice from becoming sticky. It also maintains the distinct layers.
9. When assembling, arrange the vegetables, meat, and rice in a way that ensures even distribution and optimal flavor infusion.
10. I added one layer of everything, you can split the ingredients to create more layers.
11. Start by sprinkling some rice on the bottom of the pan to prevent the bottom from burning.
12. I like to layer tomato slices and then potatoes at the bottom of the pot. These serve the purpose of protecting the other layers but also adding beautiful color and more flavor.
13. When adding the rice, make sure it is spread evenly.
14. Use the right amount of water or stock to cook the rice until it’s fluffy and fully cooked.
15. Don’t walk away from your kitchen while cooking. It easily gets burned. Keep a close eye on the pot through the cooking process.
16. Make sure to adjust the heat and time as needed.
17. Overcooking the dish can lead to a mushy texture. Burning on the bottom can also occur.
18. Undercooking can result in unevenly cooked rice with a watery texture.
19. Allow the pot to rest for a few minutes before flipping it. This allows the flavors to meld and makes it easier to flip and serve.
20. When inverting the Maqluba onto a serving platter, make sure to do it in one swift motion. This will maintain the integrity of the layers. You may need to tap the pot to ensure everything releases smoothly.

Maqluba (Palestinian Upside Down Rice) Step-by-Step Recipe

Prep Time1 hour
Cook Time 30 minutes
Total Time1 hour 30 minutes
Servings: 4 people

Ingredients

For Chicken Marinade

• 10 chicken drumsticks
• 1/2 tsp salt
• 1/4 ground pepper
• 1/2 tsp paprika or chili powder
• 1 tsp garlic paste
• 1 tsp ginger paste

For Cooking the Chicken

• 2 tbsp Olive oil
• 1 onion, chopped
• 1 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1 bay Leave
• 2 cardamom Pods
• 2 inch cinnamon stick
• 3 cloves
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 2 tbsp tomato paste
• 1 tbsp lemon juice
• 1 tsp chili powder or paprika powder
• 1 tbsp chicken soup powder
• salt and pepper to taste

For Vegetable Prep

• 2 Egpplants, sliced
• 2 potatoes, sliced
• 2 tomatoes, sliced
• 2 bell peppers, chopped
• oil for frying
• salt & pepper to taste

For Rice Prep and Cooking

• 250g basmati rice, rinsed and drained
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• Salt & pepper to taste
• 1 tbsp cooking oil
• 400 ml chicken broth, adjust as needed

Instructions

Prepare the pot by greasing it with some oil. I used a 22cm Dutch oven.

Make the chicken for the maqluba

I used chicken drumsticks. You can also use chicken breasts/thighs (with or without skin) after cutting them into bite-sized pieces.

Add the marinade ingredients and mix until coated. Rest for about 30 minutes.

Here are the ingredients used for making the stock.

Heat the oil in a large frying pan/pot over medium heat. Next, saute the onion until translucent. Then add garlic, ginger, turmeric, cumin powder, coriander powder, cinnamon stick, cardamom pods, cloves, and bay leaf. Add tomato paste, salt, and pepper, and saute until well combined.

Now add the chicken and cook, often stirring, on medium heat for about 3 minutes.

Add the water and bring to a boil then simmer covering with a lid. Cook for about 15-20 minutes until the chicken is fully cooked.

The chicken is ready.

Drain and reserve the chicken broth to be used as the cooking liquid for the rice.

Prepare the Rice

I used basmati rice.

Rinse and drain the rice and set aside.

Season the rice with salt, pepper, turmeric, cumin, and coriander. Mix very well.

Prepare the vegetables

Slice and deep fry the eggplants. Drain on paper towels. season with salt and pepper.

Cut the potatoes into rounds and then mix with a pinch of turmeric. Deep fry, shallow fry, or bake, and then season with salt and pepper.

Slice the tomatoes into rounds. Cut the bell peppers into strips.

Assemble and Cook

Brush your pot with oil all over. Add a sprinkling of rice to the bottom of the pot. Layer the bottom with the sliced tomatoes first. Then add potatoes, eggplants, and bell peppers as shown in the photo. Then place the chicken.

Spread the rice evenly on the top. Slowly pour in the stock, the liquid should just cover the rice by a 1/2-1 inch over.

Place the pot on the stovetop. Bring to a light boil. Then reduce the heat to low. Cover and cook for about 20 minutes until the rice is fully cooked. After that time, if you think the rice isn’t done, cook for another 5-10 minutes. Don’t walk away from your kitchen while cooking. It easily gets burned. Keep an eye on the pot through the cooking process. Make sure to adjust the heat and time as needed.

Once cooked, turn the heat off, and take the pot off the stovetop. Allow the pot to cool slightly.

Serve and Enjoy!

Then, place a large serving plate on top of the pot. Holding the plate tightly against the saucepan, carefully invert the pot onto the dish smoothly. Tap the bottom of the pot and then slowly lift the pot. Garnish with chopped parsley and fried nuts as desired. Enjoy with plain yogurt and a refreshing salad!

Don’t worry if some of the rice sticks to the bottom of the pan or your Maqluba collapses. It’s no big deal. You still can have a flavorful rice dish.

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