Palestinian Maqluba Layers (Printable version)

Hearty layers of tender meat, aromatic rice, and roasted vegetables combine for a flavorful Middle Eastern dish.

# What you need:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into 3/8-inch rounds
11 - 2 medium potatoes, sliced into 3/8-inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3 to 4 cups chicken or beef broth

# How to Make It:

01 - Rinse the rice several times in cold water until clear, soak for 30 minutes, then drain.
02 - Combine ground black pepper, allspice, cinnamon, and salt; rub evenly over lamb shanks or chicken pieces.
03 - Heat 1 tablespoon of oil in a large pot over medium-high heat; brown meat on all sides. Remove and set aside.
04 - Add sliced onions to pot and sauté until softened. Return meat to pot, add broth to cover, and simmer 30–40 minutes until nearly cooked. Reserve broth, remove meat and onions.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil; arrange on baking sheets. Roast 20–25 minutes until golden and tender.
06 - In a heavy-bottomed pot, layer ingredients as follows: arrange tomato slices evenly at bottom, then roasted potatoes, roasted eggplant, cooked meat with onions, and finally drained rice pressed gently on top.
07 - Mix turmeric, cumin, and salt into reserved broth. Pour enough broth over rice to just cover (approximately 3 to 4 cups).
08 - Place a heatproof plate slightly smaller than pot diameter on top of rice to compact layers. Cover pot tightly with lid.
09 - Bring pot to gentle simmer over medium heat, then reduce to low. Cook undisturbed 35–40 minutes until rice is tender and liquid absorbed.
10 - Remove pot from heat and let rest, covered, for 15 minutes to set.
11 - Invert a large serving platter over pot and carefully flip to unmold. Garnish with toasted nuts and chopped parsley. Serve warm, optionally accompanied by yogurt or salad.

# Expert Advice:

01 -
  • The dramatic flip never gets old, and it's easier than it looks once you know the secret.
  • One pot means less cleanup, and the layers create natural flavor depth you'd normally need hours to develop.
  • It feels fancy enough for guests but comes together with straightforward timing.
02 -
  • Don't skip the resting step—it gives the layers time to fuse slightly, making the flip far more reliable and impressive.
  • The key to not overcooking the rice is using the right amount of broth and keeping the heat low once it starts simmering; too much heat or too much liquid ruins everything.
  • If you're nervous about the flip, run a thin knife around the inside edge of the pot first to loosen any stuck bits—it's a small move that prevents disaster.
03 -
  • Toast your almonds or pine nuts in a dry pan for two to three minutes before scattering them on top—this releases their oils and transforms them from pleasant to craveable.
  • If your pot doesn't have a tight-fitting lid, wrap aluminum foil over the top before covering; steam loss means dry rice, and no one wants that.
  • Leftovers are incredible—cold maqluba the next day, or reheated gently covered in foil, reminds you why you made so much in the first place.
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