How to make authentic Palestinian Maqluba: a family dish of tender chicken, vegetables, and spiced rice in one pot, flipped for a dramatic finish.
There’s a dish in Palestinian cooking that feels like a celebration every time it’s made. Maqluba (or maqlubeh), which literally means “upside down,” is a fragrant rice dish layered with meat and vegetables, flipped onto a platter.
Maqluba is a beloved family dish, often served at gatherings, with each household having its own unique variation.
For this recipe, I adapted it from fromI based this recipe on the techniques and flavours shared by Palestine in a Dish, The Golden Balance and Michelle Santoso, with a few adjustments on my own.
I’m sharing this recipe today with a heavy heart. Food is culture, memory, and dignity; and right now, innocent civilians in Gaza are being stripped of all three.
Food often tells stories of celebration, but it can also carry stories of survival. Sharing this recipe honours the Palestinian culture and its rich cuisine, reminding us that it deserves to be recognized, celebrated, and preserved.
If you’d like to help, here are some reputable organizations offering humanitarian aid:
- UNRWA
- World Food Programme
- Singapore: Rahmatan Lil Alamin Foundation (RLAF)
- Singapore: Love Aid Singapore
What is Maqluba?
Maqluba is a beloved dish across Palestine and parts of the Levant.
Traditionally made with chicken or lamb, eggplant, cauliflower, potatoes, and spiced rice, it’s cooked in layers and then flipped upside down in a dramatic reveal. It’s often served at family gatherings and special occasions.
Key Ingredients
1. Bone-In Chicken
Using bone-in pieces (I like thighs, drumsticks, or Maryland cuts) gives the broth a richer depth and keeps the meat tender and juicy. Boneless chicken works in a pinch, but you’ll lose some of that signature flavor.
2. The Core Maqluba Spices
This warm, fragrant blend defines Palestinian maqluba. Most of these are pantry staples, but allspice is essential.
- Allspice: The defining flavor of maqluba. Earthy, slightly sweet and fruity, and peppery. Don’t skip it. It’s surprisingly easy to find.
- Ground Cumin: Another important spice in
- Ground Coriander
- Ground Cinnamon
- Ground Turmeric
- Ground Nutmeg (optional): Used for extra warmth and an added layer of flavour. I always have ground nutmeg to make Begedil.
- Salt & Freshly Ground Black Pepper
3. Vegetables
Traditionally, maqluba features eggplant and potatoes, which provide structure and flavour when layered. Roasted cauliflower is also common.
I used fresh tomatoes as one of the layers to add a dash of colour, flavour and moisture to the dish.
4. Basmati Rice
Long-grain basmati is key for its ability to stay fluffy and separate while absorbing the spiced broth.
It is essential to allow the basmati rice to soak, for more even cooking over the stovetop.
5. Aromatics
Onion, cardamom pods, and a cinnamon stick perfume the broth, infusing every layer with flavour.
The cardamom and cinnamon are discarded, and traditionally the onion is too. In this recipe, I decided to leave the onions in, for an added savoury depth in the final dish!
Key Steps to Making Palestinian Maqluba
I tried to incorporate as much of the traditional ingredients and methods as possible to honour the original Palestinian recipes.
There are a lot of steps but it’s not complicated to make. This recipe was written to be as efficient as possible, and the results are extremely worth it.
1. Marinate the Chicken
- Combine chicken with spices, oil, and lemon juice. Vinegar will work in a pinch as well.
- Mix well and set aside to marinate while prepping the rest (20–30 minutes is enough).
2. Soak the Basmati Rice
- Rinse rice until water runs clear.
- Soak in a bowl of water for at least 30 minutes.
3. Roast the Vegetables
- Preheat oven to 200°C (400°F).
- Meanwhile, slice the eggplant and potato.
- Toss eggplant and potato slices with olive oil and salt.
- Roast on a parchment-lined tray for 20–25 minutes, flipping halfway.
NOTE: Keep a watch on the timer! I was careless and some of my veggies were burnt, thankfully I still had enough unburnt to make the final dish. Discard burnt veggies; too bitter!
- Alternatively, fry eggplant and potatoes for a richer and more traditional version.
- You can also air fry at 200°C (400°F) for 10 minutes. Air fry in batches.
- Since cutting board is out, slice onions and tomato, and set aside.
4. Sear the Chicken & Make the Broth
- Heat neutral oil and ghee in a pot or Dutch oven.
- Sauté onion, cinnamon stick, and cardamom pods until fragrant.
- Nestle in chicken pieces, skin side down; making sure the surface of the chicken is in contact with the pot. If there are leftover marinade, pour it in.
- Sear for 2–3 minutes per side, there is no need to cook the chicken through.
- Add bay leaves and pour in 4–5 cups water (enough to cover). Stir to incorporate the broth. Scrape the bottom of the pot to deglaze and lift any spices.
- Bring to a boil, then simmer for 25 minutes.
5. Season the Rice
- Drain the soaked rice.
- Toss with allspice, cumin, coriander, cinnamon, and salt.
6. Prepare to Assemble
- Remove vegetables from the oven.
- Once chicken is tender, turn off the heat.
- Remove the chicken from broth and set aside.
- Reserve 2½ cups (600 ml) broth for the maqluba. Remove aromatics (optional).
NOTE: Most recipes strain the broth, but I kept it as is. I removed the cinnamon stick, cardamom pods and bay leaves, but left the onion slices in the broth.
7. Layer the Maqluba
- In a clean pot or Dutch oven, layer the ingredients as follows:
- Bottom: roasted potatoes
- Next: roasted eggplant
- Next: tomato slices
- Then: chicken pieces
- Top: spiced rice
- Gently press everything down.
8. Add Broth & Cook
- Pour in 2½ cups (600 ml) reserved broth. The broth should be just enough to cover the rice.
NOTE: It’s better to add a bit more than liquid than less, to ensure the rice cooks through. Basmati rice is generally more forgiving if you’ve added too much liquid.
- Ladle on the sliced onions from the broth over the top as a final layer.
- Bring to a gentle boil (uncovered).
- Once boiling, cover. Reduce heat to low, and cook 25–30 minutes.
- Turn off heat; let rest 10–15 minutes (covered).
9. Flip & Serve
- Place a serving platter over the pot.
- Using oven mitts, flip the pot upside down and let sit for 2–3 minutes.
NOTE: This part is the most nerve-wrecking for me! While I would usually cook with my Le Creuset dutch oven, in this case I opted for my lighter, non-stick pot to minimise the weight pressure as I’m flipping. Flip it in one quick motion, rather than a slow gradual flip.
- Slowly lift to reveal maqluba.
- Garnish with parsley/cilantro, toasted almonds, and pine nuts if desired.
How to Serve
- Garnish with chopped parsley or cilantro. If you’d like some crunch, sprinkle over sliced almonds, or toasted pine nuts.
- Maqluba is traditionally served with a tangy yogurt or a simple tomato-cucumber salad or salata arabia to balance the richness. I served it as is, but you can reference my raita recipe if you’d like extra tangy sauciness.
- Place the pot at the table for a dramatic flip in front of your guests, half the joy is in the reveal!
Tips on How to Flip Maqluba (Without Fear!)
Flipping maqluba can feel intimidating! Here are some of my tips for easy flipping: or at least end up with something delicious, even if it’s not picture-perfect.
1. Choose the Right Pot
- Definitely not popular opinion, but this is the one time I recommend a lighter non-stick pot over a heavy dutch oven. It is much easier to flip, especially for those with not much strength (me!).
- Make sure the pot has straight sides (not flared or curved), so the layers slide out cleanly.
2. Let It Rest
- After cooking, let the maqluba sit 10–15 minutes, covered.
- This allows the steam to redistribute and helps the rice firm up, making it less likely to collapse.
3. Use a Large, Flat Platter
- The serving plate should be wider than the pot with a flat surface to support the entire maqluba.
4. The Flip Technique
- Place the platter snugly over the pot.
- Use oven mitts or thick towels to grip both pot handles and the plate firmly together.
- Flip it in one quick, confident motion! Just go for it! Hesitation makes it harder.
5. Let It Settle
- After flipping, leave the pot inverted on the plate for 2–3 minutes.
6. Slowly Lift the Pot
- Gently raise the pot straight up without tilting.
- If a few pieces stick, just gently lift it off the surface and patch them back on top of the maqluba.
Final Note:
Even if it collapses, IT’S OK!
It will still taste amazing.
Storing and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Steam gently on the stove with a splash of broth or water, or microwave in portions.
- Freezer: You can freeze cooked maqluba (without garnishes) for up to 1 month. Thaw and reheat as above.
Palestinian Maqluba (Upside Down Chicken and Rice)
4
servings30
minutes1
hourHow to make authentic Palestinian Maqluba: tender chicken, roasted vegetables, and spiced rice in one pot, flipped for a dramatic finish.
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Ingredients
- Chicken & Marinade
500 g (1.1 lb) bone-in chicken thighs or drumsticks
1 tsp ground allspice
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground cinnamon
½ tsp salt
½ tsp black pepper
1 tbsp neutral oil
Juice of ½ lemon (or 1 tbsp vinegar)
- Aromatics & Broth
1 onion, thinly sliced
1 –2 bay leaves
1 cinnamon stick
2 –3 cardamom pods, lightly crushed
4–5 cups (1–1.2 L) water
1 tbsp neutral oil
1 tbsp ghee (optional, for richness)
- Vegetables
1 eggplant, sliced into 1–2 cm (½–¾ inch) rounds
1 potato, sliced into 1.25 cm (½ inch) rounds
1 tomato, sliced into rounds
Olive oil, for roasting
Salt, to taste
- Rice
1 cup (about 200 g) basmati rice*
½ tsp ground allspice
½tsp ground cumin
¼ tsp ground coriander
¼ tsp ground cinnamon
½ tsp salt
- Garnish
parsley or cilantro, chopped
almonds or toasted pine nuts
Directions
- Marinate the Chicken
- In a large bowl, combine 500 g (1.1 lb) bone-in chicken thighs or drumsticks with:
– 1 tsp ground allspice
– tsp ground turmeric
– ½ tsp ground cumin
– ½ tsp ground coriander
– ¼ tsp ground cinnamon
– ½ tsp salt
– ½ tsp black pepper
– 1 tbsp neutral oil
– Juice of ½ lemon (or 1 tbsp vinegar) - Mix well to coat. Set aside to marinate while prepping everything else (as long as possible, but 20–30 minutes is enough).
- Soak the Rice
- Rinse basmati rice under water until it runs clear.
- Soak the basmati rice in a bowl of water for at least 30 minutes, or while you proceed with the recipe.
- Roast the Vegetables
- Preheat oven to 200°C (400°F).
- While oven is pre-heating, prepare the vegetables. Slice:
1 eggplant into 1–2 cm rounds
1 potato into 1.25 cm rounds
1 onion, sliced thinly (set aside for broth)
1 tomato into rounds (set aside for layering) - Toss the eggplant and potato slices with olive oil and salt to taste. Coat adequately.
- Spread eggplant and potato slices on a parchment-lined baking tray and roast for 20–25 minutes, flipping halfway, until golden and tender.
Alternatively:
Stovetop: fry the eggplant and potatoes for a more traditional version.
Air fry: air fry at 200°C (400°F) for 10-12 minutes. Air fry in batches. - Sear the Chicken & Make the Broth
- In a pot or Dutch oven, heat 1 tbsp neutral oil and 1 tbsp ghee (optional) over medium heat.
- Add the thinly sliced onions, 1 cinnamon stick and 2–3 lightly crushed cardamom pods. Sauté until onions are fragrant and softened.
- Nestle in the marinated chicken pieces, skin side down. If there are any leftover marinade, pour it all in. Sear for 2–3 minutes per side until browned (not fully cooked).
- Add bay leaves and pour in 4–5 cups (1–1.2 L) water, just enough to cover the chicken.
- Bring to a boil, then reduce to a simmer and cook for 25 minutes.
- Season the Rice
- Drain the soaked rice.
- Toss rice with:
– ½ tsp ground allspice
– ½ tsp ground cumin
– ¼ tsp ground coriander
– ¼ tsp ground cinnamon
– ½ tsp salt - Prepare to Assemble
- Once broth is ready, remove the chicken pieces and set aside.
- Reserve 2½ cups (600 ml) of the broth for cooking the maqluba. Make sure some sliced onions are in the reserved broth. Option to discard cinnamon stick, cardamom pods, and bay leaves.
- Layer the Maqluba
- In a clean deep pot or Dutch oven (or reuse the same one if suitable), layer the ingredients as follows:
– Arrange roasted potato slices as the base first. Followed by roasted eggplant slices, sliced tomatoes, cooked chicken pieces.
– Spread the spiced rice evenly on top.
– Gently press everything down to help the layers hold together. - Add Broth & Cook
- Slowly pour the reserved broth over the rice. The rice should be just about fully submerged. Arrange the sliced onions from the broth over the top.
- Bring to a gentle boil (uncovered) over medium heat.
- Once boiling, cover with a lid. Reduce heat to low, and cook for 25–30 minutes.
- Turn off the heat and let rest, covered, for 10–15 minutes.
- Flip & Serve
- Place a large serving platter over the pot.
- Using oven mitts or towels, flip the pot upside down and let sit inverted for 2–3 minutes to settle. Give it a few gentle pats to loosen the maqluba.
- Slowly lift the pot – without tilting it – to reveal your maqluba.
- Garnish with chopped parsley or cilantro and toasted almonds or pine nuts if desired. Serve and enjoy!
Notes
- *Use a regular measuring cup, and not a rice cooker cup.
Did you make this recipe?
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I just made this today. It was a good addition to my list of 1 pot meal. My only gripe it’s not spicy. It’s just a personal taste as I’m used to having some kind of chilli in each meal. Overall it’s quite a centrepiece and will definitely impress guests .👍🏼