Maqluba

Ingredients

Preparation

1. 1

   Rinse and soak the rice

   Rinse the rice under cold water four to five times until the water runs almost clear. Cover with fresh water and soak for twenty to thirty minutes, then drain thoroughly.

2. 2

   Prepare the chicken

   Place the chicken in a large pot with the onion, bay leaves, cardamom, cinnamon stick, peppercorns and about 1.5 litres of cold water. Add a small pinch of salt.

3. 3

   Cook the chicken and make the stock

   Bring gently to a simmer, skimming off impurities. Cook for thirty to forty minutes until the chicken is nearly tender but not falling apart.

4. 4

   Strain the stock

   Remove the chicken and set aside. Strain the stock through a fine sieve to remove the onion and whole spices. Measure about 900 to 1000 ml hot stock for the final cooking.

5. 5

   Salt the eggplant

   Arrange the eggplant slices on a tray, sprinkle lightly with salt and leave for fifteen minutes. Pat away the moisture that rises to the surface with paper towels.

6. 6

   Brown the potatoes

   Heat some of the oil in a large frying pan. Brown the potato slices for three to four minutes per side over medium-high heat. They should not be fully cooked. Drain on paper towels.

7. 7

   Brown the eggplant

   Add a little more oil if necessary, then brown the eggplant in batches for about two to three minutes per side. They should be coloured and slightly softened.

8. 8

   Brown the cauliflower

   Sauté the cauliflower florets for five to seven minutes, turning regularly, until several sides are golden. They will finish cooking in the pot.

9. 9

   Season the rice

   Place the drained rice in a large bowl. Add the allspice, cumin, ground cinnamon, turmeric and about 5 g salt. Mix thoroughly to distribute the spices through the grains.

10. 10

    Choose the assembly pot

    Use a large heavy-bottomed pot about 24 to 26 cm in diameter, ideally with straight sides. Lightly grease the bottom with a little oil.

11. 11

    Arrange the chicken

    Arrange the chicken pieces evenly over the bottom of the pot. They will become the visible top of the dish after inversion.

12. 12

    Add the eggplant

    Arrange a layer of eggplant over and around the chicken. Press a few slices against the sides of the pot to create an attractive pattern after unmoulding.

13. 13

    Add potatoes and cauliflower

    Add the potatoes, followed by the cauliflower florets. Press very lightly with the back of a spoon to stabilise the layers without crushing the vegetables.

14. 14

    Add the rice

    Pour the seasoned rice over the vegetables and spread it into an even layer. Gently press the surface with the back of a spoon so the rice settles into the gaps.

15. 15

    Add the stock

    Slowly pour about 900 ml hot stock over the rice, letting it flow over the back of a spoon so it does not disturb the surface. The liquid should sit about one centimetre above the rice. Add a little more stock if needed.

16. 16

    Bring to a boil

    Place the pot over medium-high heat and bring to a boil without stirring. Once small bubbles appear across the surface, immediately reduce the heat to very low.

17. 17

    Cook gently

    Cover tightly and cook for thirty-five to forty minutes over very low heat. Avoid lifting the lid frequently so the steam remains trapped.

18. 18

    Check the rice

    After thirty-five minutes, taste a few grains from the top. They should be tender and separate. If the rice is still firm and no liquid remains, add two to four tablespoons of hot stock and cook for another five to ten minutes.

19. 19

    Let the Maqluba rest

    Turn off the heat and leave the pot covered for fifteen to twenty minutes. This step is essential so the rice finishes absorbing moisture and the structure stabilises before inversion.

20. 20

    Release the edges

    Carefully run a thin spatula or flexible knife around the sides of the pot without going too deep. Gently shake the pot to check that the contents release.

21. 21

    Invert the Maqluba

    Place a large serving platter upside down over the pot. Hold the platter and pot firmly with two kitchen towels, then invert everything in one quick, confident motion.

22. 22

    Wait before lifting the pot

    Leave the inverted pot on the platter for one to two minutes. Tap the bottom lightly, then lift very slowly. If a few pieces remain stuck, gently place them back onto the dome.

23. 23

    Add the garnish

    Scatter the Maqluba with toasted almonds or pine nuts and chopped parsley. Rest for another five minutes before serving so the dome holds together better when portioned.

24. 24

    Serve

    Serve hot, spooning portions from top to bottom so everyone receives chicken, vegetables and rice. Pair with plain yogurt, cucumber salad or a fresh Arabic salad.

Tips & tricks

• Rinse the rice several times until the water runs almost clear to prevent excessive sticking.
• Soak the rice for twenty to thirty minutes before cooking for more even grains.
• Lightly salt the eggplant before cooking to reduce oil absorption.
• Brown the vegetables before layering them in the pot for deeper flavour.
• Use a heavy-bottomed pot with fairly straight sides to make unmoulding easier.
• Press the layers gently without crushing the ingredients.
• Pour in the hot stock slowly so the layers do not shift.
• The liquid should come just above the rice, not much higher.
• After boiling, cook over very low heat so the bottom does not burn.
• Let the Maqluba rest for fifteen to twenty minutes before inverting it.
• To unmould, place the serving platter over the pot and invert firmly in one quick motion.
• Wait one or two minutes before lifting the pot so the dome can settle.

Variations

• Replace the chicken with lamb for a richer version.
• Use only eggplant and cauliflower as the vegetables.
• Add sliced carrots between the layers.
• Add cooked chickpeas to the rice for a more substantial dish.
• Make a vegetarian version with extra vegetables and vegetable stock.
• Add extra cardamom and cinnamon for a more aromatic profile.
• Roast the vegetables instead of frying them for a lighter version.
• Serve with yogurt, cucumber salad or Arabic salad.

Storage

Cooked Maqluba keeps for up to three days in the refrigerator in an airtight container. Reheat portions covered in a 170°C oven or gently in the microwave with a tablespoon of water to prevent the rice from drying out. It can be frozen for up to two months, although the eggplant and potatoes will be slightly softer after thawing.

Nutrition facts(per serving)

What to serve with this recipe?

• Plain yogurt
• Cucumber salad
• Arabic salad
• Pickles

Frequently asked questions