Maqluba

Name: Maqluba
Prep time: 30 min
Cook time: 60 min
Yield: 6
Ingredients: 2 lb bone-in chicken pieces (legs and thighs); 3 cups basmati rice, rinsed; 1 large eggplant, sliced into 1/2-inch rounds; 1 head cauliflower, cut into florets; 2 large potatoes, sliced into 1/2-inch rounds; 1 cup vegetable oil, for frying; 2 tbsp ghee or unsalted butter; 1 tsp ground turmeric; 1 tsp ground cardamom; 1 tsp ground allspice; 1 cinnamon stick; 2 tsp salt; 1/2 tsp black pepper; 3 1/2 cups chicken broth

Chicken, rice, and caramelized vegetables layered in one pot, then flipped upside down onto a platter — a dramatic centerpiece that never fails to delight.

⏱ 30 minPrep time

🔥 1 hrCook time

🍽 6Servings

🏷 DinnerCategory

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Maqluba, which means upside down, is a beloved Palestinian and Jordanian one-pot in which chicken, rice, and fried vegetables are layered and steamed together, then flipped onto a platter like a savory cake. Every family guards its own version, and the flip is always a small moment of theater at the table. It is served with yogurt and a simple salad, and leftovers are famously fought over.

The pot-flip that steals the show

The bottom layer of caramelized eggplant, cauliflower, and potatoes turns into a glossy mosaic on top of the platter, while the rice beneath is fragrant with cardamom and turmeric and rich with chicken flavor. Each serving is a cross-section of everything the pot held, and the crispy vegetables give every bite a little sweetness. Serve it with plain yogurt and cucumber salad on the side, and do not rush the resting time before the flip — it is what lets the whole tower come out clean and picture-perfect.

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Step by stepInstructions

Salt the eggplant slices and let sit 20 minutes, then pat dry.
In a large pot, brown the chicken in 1 tablespoon of the ghee over medium-high heat, about 5 minutes per side. Add 4 cups water, the cinnamon stick, 1 teaspoon salt, and the cardamom; cover and simmer until the chicken is just cooked through, 25 to 30 minutes.
Meanwhile, heat the oil in a skillet and fry the eggplant, cauliflower, and potatoes in batches until golden; drain on paper towels.
Remove the chicken from the broth and reserve the broth. Scatter the fried potatoes over the bottom of the pot, then the cauliflower, then the eggplant, then the chicken.
Melt the remaining ghee and stir in the turmeric and allspice. Toss the rice with the spiced ghee and a teaspoon of salt, and spoon it over the chicken.
Measure 3 1/2 cups of the reserved broth and pour it over the rice. Bring to a boil, cover, and cook over low heat until the rice is tender and the liquid is absorbed, 30 to 35 minutes.
Let the pot rest off the heat for 10 minutes. Place a large platter over the pot and carefully flip it over, then lift the pot away. Serve with yogurt and salad.

💡 Chef tips & storage

Let the pot rest 10 minutes after cooking before flipping — it makes the layers release cleanly. Do not skimp on frying the vegetables; that caramelized layer is what makes the top of the maqluba beautiful.

Recipe details

Prep30 min

Cook1 hr

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Maqluba

The pot-flip that steals the show

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Maqluba

The pot-flip that steals the show

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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