Maqluba Upside-Down Rice
Cumin, coriander and allspice scent the chicken thighs and basmati as they cook with eggplant, tomato and onion. Flip the pot to serve six; pine nuts and plain yogurt on top.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 400 g
- 4 cloves
- 4 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- ½ tsp
- 1 ½ tsp
- ½ tsp
- 600 ml
- 30 g
- 200 g
Process
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Preheat oven to 200°C. Arrange eggplant slices on a baking sheet, brush both sides with 2 tbsp olive oil, and season with a pinch of salt. Roast for 20–25 minutes until golden and tender. Set aside.
While eggplant roasts, heat remaining 2 tbsp olive oil in a large oven-safe pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
Add chicken thigh pieces to the pot, season with cumin, coriander, cinnamon, allspice, 1 tsp salt, and black pepper. Cook until chicken is lightly browned on all sides, about 6–8 minutes. Remove chicken from pot and set aside; leave any juices in the pot.
Drain the soaked basmati rice. Layer the bottom of the pot with half of the roasted eggplant slices, then half of the tomato slices. Add the browned chicken in an even layer. Top with remaining eggplant and tomato slices.
Spread the drained rice evenly over the top. Pour chicken broth gently over the rice, ensuring it covers the rice by about 1 inch. Add remaining 0.5 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25 minutes without stirring.
After 25 minutes, check if rice is tender and liquid is absorbed. If not, cook for 5 more minutes. Remove from heat and let rest, covered, for 10 minutes.
To flip: place a large serving platter over the pot. Using oven mitts, carefully invert the pot onto the platter in one swift motion. Lift the pot slowly. If any rice sticks, gently scrape it out and place on top.
Garnish with toasted pine nuts if using. Serve hot with plain yogurt on the side.
Kitchen notes
Kitchen notes
- The most common mistake is flipping too soon. Let the maqluba rest for at least 10 minutes after cooking; this allows the layers to set and prevents a collapsed mound.
- Use a pot with a heavy bottom and tight-fitting lid to ensure even cooking and no burning. A non-stick pot makes flipping easier.
- Soaking the rice for 30 minutes removes excess starch and helps the grains stay separate, which is crucial for a clean flip.
- If you prefer a vegetarian version, replace chicken with chickpeas and use vegetable broth. Adjust salt accordingly.
Substitutions
- chicken thighs→boneless lamb shoulder, cut into 1-inch pieces
- basmati rice→jasmine rice (soak for only 15 minutes)
- eggplant→zucchini, sliced lengthwise
- pine nuts→toasted slivered almonds
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered oven-safe dish and warm at 160°C for 15-20 minutes, or microwave individual portions on high for 1-2 minutes. Freezing is not recommended as the eggplant and rice become mushy upon thawing.
FAQ
The questions we get asked most
Why did my maqluba fall apart when I flipped it?
The most likely reasons are flipping too soon or not packing the layers firmly. Let the pot rest for 10 minutes after cooking, then run a thin knife around the edge to loosen. Invert confidently and quickly; hesitation can cause collapse.
Can I make maqluba ahead of time?
Yes, you can assemble the layers up to 8 hours in advance and refrigerate. Add the broth just before cooking. Alternatively, cook it fully, cool, and refrigerate for up to 3 days, then reheat covered in the oven at 160°C for 20 minutes.
How do I know when the rice is fully cooked?
The rice should be tender and all the liquid absorbed. Tilt the pot slightly; if you hear sizzling and see no liquid, it is done. If there is still liquid, cook for 5 more minutes on low.
Can I use a different type of rice?
Basmati is traditional because it stays separate and absorbs flavors well. You can use jasmine rice, but reduce soaking time to 15 minutes and use slightly less broth (500 ml) to avoid mushiness.
What can I use instead of eggplant?
Zucchini, sliced potatoes, or cauliflower florets work well. If using potatoes, slice them 1/4-inch thick and roast until partially cooked before layering.
Is maqluba gluten-free?
Yes, this recipe is naturally gluten-free as it uses rice and no wheat products. Ensure your chicken broth is gluten-free, as some brands contain gluten.
Can I make maqluba without flipping it?
Yes, you can serve it directly from the pot, but the upside-down presentation is part of the dish's appeal. If you skip the flip, gently stir the layers together before serving.
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