COPPER🇵🇸 Palestinian Territory
Maqluba recipe
A flavorful upside-down rice and vegetable dish.
Ingredients
- 300 g long-grain rice
- 600 g chicken thighs
- 1 eggplant
- 1 cauliflower
- 1 onion
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
How to make Maqluba
- Soak 300 g of long-grain rice in water for 30 minutes, then drain thoroughly before cooking.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Sauté 1 chopped onion in the olive oil until golden brown, about 5-7 minutes.
- Add 600 g of chicken thighs to the pot, seasoning with salt, black pepper, cinnamon, and cardamom.
- Pour in enough water to cover the chicken, then simmer for about 25 minutes until fully cooked.
- Layer 1 sliced eggplant on top of the chicken in the pot, followed by 200 g of chopped cauliflower.
- Spread the drained rice evenly over the vegetable layer, ensuring an even distribution.
- Pour in additional water to cover the rice completely, then bring to a boil.
- Reduce the heat to low, cover the pot, and cook for 30 minutes until the rice is tender and fluffy.
- Once done, carefully invert the pot onto a serving platter to reveal the layered Maqluba.
- Serve the Maqluba warm, garnished with additional vegetables if desired.
What is Maqluba?
Maqluba is a traditional dish from Palestinian Territory, simmered in one pot, and takes about 90 minutes from start to finish. It is built around chicken thighs and long-grain rice. The recipe below uses 10 ingredients and is written out step by step.
How long does Maqluba take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 19 dishes built on chicken thighs. The method runs to 11 steps, the longest being 30 minutes.
Any tips for making Maqluba?
Use a heavy pot to ensure even cooking and prevent burning.
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