Wasfetna

Maqluba

Layers of rice, chicken and fried vegetables, turned out and topped with toasted nuts.

Maqluba — Chicken
Cooking time
2 hr 41 min
Hands-on time
41 min
Free time
40 min
Difficulty
Hard
Cuisine
Levantine
Contains
Nuts

Ingredients

6people

Amounts follow the number of people

For chicken and broth

For the vegetables

For the rice

For the garnish

For larger quantities, you will need a larger pot and serving dish for the inversion process to work — therefore, the family scale remains the most suitable.

Shopping list

Equipment

  • Wide heavy-based pot — Around six liters, so the layers sit without being pressed.
  • Large flat serving plate — wider than the pot — Essential for flipping the maqluba; without it the dish is very hard to finish.
  • Deep frying pan — The vegetables are fried in batches before the layers go in.
  • Food thermometer

Method

  1. Rinse the rice, soak in water for 30 minutes, then drain.

    30 minYou can walk away
    You’ll know it’s ready when

    The rice is soaked and drained.

  2. Toast the pine nuts and almonds in a little oil or ghee.

    5 min
    You’ll know it’s ready when

    It is golden in color and has a fragrant scent.

    Tip: Remove the nuts immediately from the hot oil so they do not continue to brown.

  3. Cover the chicken with water, onion, whole spices and salt. Bring to a boil, skim, then simmer until the thickest part reaches 74°C away from bone. Lift out the chicken and strain the stock.

    40 minYou can walk away
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  4. Fry the eggplant, cauliflower and potato slices in batches.

    20 min
    You’ll know it’s ready when

    Golden in color and soft.

    Tip: Salt the eggplant and leave it for 15 minutes, then dry it — it absorbs less oil.

  5. Season the soaked and drained rice with spices, turmeric, and salt.

    3 min
    You’ll know it’s ready when

    The rice is uniform in color.

    Tip: Drain the rice well so no extra water goes into the pot.

  6. Brown the cooked chicken skin in a nonstick pot using a little of the vegetable frying oil. Layer the vegetables and drained rice over it. Add hot stock to cover the rice by about 1 cm.

    8 min
    You’ll know it’s ready when

    The layers are arranged and the stock sits just above the rice.

  7. After adding the stock in the previous step, bring to a boil, cover and reduce to very low heat for about 40 minutes until the rice is tender and has absorbed the liquid.

    40 minYou can walk away
    You’ll know it’s ready when

    The rice is tender with no hard center or loose stock at the bottom.

  8. Remove the pot from the heat and leave it covered to rest.

    10 minYou can walk away
    You’ll know it’s ready when

    After resting, the layers hold together and the dish is easier to flip.

    Tip: Do not exceed 15 minutes so that the steam does not condense and make the rice sticky.

  9. Place the serving plate over the pot, hold them together firmly, turn over in one confident motion, then slowly lift the pot.

    2 min
    You’ll know it’s ready when

    The maqluba stands tall, its layers holding together.

    Tip: If something sticks to the bottom, lift it with a spoon and put it back in place — it happens to everyone.

  10. Garnish with toasted nuts and parsley, and serve hot with yogurt or cucumber yogurt salad.

    3 min
    You’ll know it’s ready when

    The garnish is spread over the top and the dish is ready to serve.

    Tip: Place the yogurt and salad on the table before turning the Maqluba over so that it can be served immediately while hot.

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