Palestinian Maqluba with Eggplant and Yogurt Sauce
A Classic Palestinian Upside-Down Rice Dish
Maqluba is a hearty and aromatic Middle Eastern dish, expertly layered with rice, eggplant, and tender chicken, served with a tangy yogurt sauce.
- 2 h
- 6
- Intermediate
Ingredients
Chicken Marinade
Rice and Vegetables
Yogurt Sauce
Frying and Garnishing
Preparation
Marinating the Chicken
Combine Marinade Ingredients
Combine olive oil, cumin, cinnamon, allspice, turmeric, salt, and pepper in a bowl.
Rub Chicken
Rub the mixture evenly over the chicken pieces.
Marinate
Let marinate for at least 30 minutes or refrigerate overnight for best results.
Preparing the Vegetables and Rice
Fry Eggplants
Heat vegetable oil in a frying pan. Fry eggplant slices until golden, then remove and drain on paper towels.
Ensure vegetables are drained well after frying to avoid excess oil in the final dish.
Fry Potatoes and Cauliflower
Fry potatoes and cauliflower in the same oil until golden, then drain.
Soak Rice
Rinse and soak rice while preparing other ingredients.
Let the rice soak for an extra 10 minutes for fluffier grains.
Cooking Process
Assemble the Maqluba
Layer the pot with chicken pieces, followed by fried eggplant, cauliflower, potatoes, and onion. Top with soaked rice.
Simmer
Pour chicken broth over the top until it just covers the rice. Bring to a boil and then reduce heat.
Cook
Simmer covered for 45 minutes until all liquid is absorbed and rice is cooked.
Plating & Serving
Palestinian Maqluba with Eggplant and Yogurt Sauce
Palestinian Maqluba with Eggplant and Yogurt Sauce
Flip and Serve
Flip the pot onto a large plate, revealing the layers, and serve with yogurt sauce on the side.