Main Course · Middle Eastern · Dinner ·

Palestinian Maqluba with Eggplant and Yogurt Sauce

Name: Palestinian Maqluba with Eggplant and Yogurt Sauce
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Whole chicken, about 3 lbs, cut into pieces; Olive oil, 2 tablespoons; Ground cumin, 1 teaspoon; Ground cinnamon, 1 teaspoon; Ground allspice, 1 teaspoon; Ground turmeric, ½ teaspoon; Salt and pepper, to taste; Basmati rice, 2 cups, rinsed and soaked for 30 minutes; Eggplants, 3 large, sliced into ½-inch rounds; Cauliflower florets, 2 cups; Potatoes, 2 large, peeled and sliced; Onion, 1 large, thinly sliced; Chicken broth, 3 cups; Plain yogurt, 2 cups; Garlic, 2 cloves, minced; Salt, to taste; Dried mint, a pinch; Vegetable oil, ½ cup for frying; Fresh parsley, chopped; Toasted pine nuts

Maqluba is a hearty and aromatic Middle Eastern dish, expertly layered with rice, eggplant, and tender chicken, served with a tangy yogurt sauce.

4.5(936 reviews)

·By Ethan Brooks·July 21, 2025

Palestinian Maqluba with Eggplant and Yogurt Sauce — Main Course served and photographed from above

Prep

40 min

Cook

2 h

Difficulty

Intermediate

Serves

Ingredients

Servings

Chicken Marinade

Rice and Vegetables

Yogurt Sauce

Frying and Garnishing

Nutrition

Per serving

Calories: 1014 kcal
Protein: 48 g
Carbs: 78.2 g
Fat: 56 g
Fiber: 6.1 g

Whole recipe

Total

Calories: 6084 kcal
Protein: 288.3 g
Carbs: 468.9 g
Fat: 336.2 g
Fiber: 36.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Whole chicken about 3 lbs, cut into pieces	2385	220	0	170	0
Olive oil 2 tablespoons	238	0	0	28	0
Ground cumin 1 teaspoon	8	0.4	0.9	0.5	0.2
Ground cinnamon 1 teaspoon	6	0	2	0	1
Ground allspice 1 teaspoon	6	0	2	0	1
Ground turmeric ½ teaspoon	4	0	0.7	0.1	0.5
Salt and pepper to taste	0	0	0	0	0
Basmati rice 2 cups, rinsed and soaked for 30 minutes	1360	28	292	2	3
Eggplants 3 large, sliced into ½-inch rounds	108	3	27	1	14
Cauliflower florets 2 cups	55	4	11	1	5
Potatoes 2 large, peeled and sliced	370	9	85	0.5	7
Onion 1 large, thinly sliced	60	1	14	0	3
Chicken broth 3 cups	30	3	4	1	0
Plain yogurt 2 cups	300	16	24	8	0
Garlic 2 cloves, minced	9	0.4	2	0	0.1
Salt to taste	0	0	0	0	0
Dried mint a pinch	1	0	0.3	0	0.1
Vegetable oil ½ cup for frying	960	0	0	108	0
Fresh parsley chopped	5	0.5	1	0.1	0.5
Toasted pine nuts	178	3	5	17	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine Marinade Ingredients
Combine olive oil, cumin, cinnamon, allspice, turmeric, salt, and pepper in a bowl.
2
Rub Chicken
Rub the mixture evenly over the chicken pieces.
3
Marinate
Let marinate for at least 30 minutes or refrigerate overnight for best results.

Preparing the Vegetables and Rice

1
Fry Eggplants
Heat vegetable oil in a frying pan. Fry eggplant slices until golden, then remove and drain on paper towels.
Tip: Ensure vegetables are drained well after frying to avoid excess oil in the final dish.
2
Fry Potatoes and Cauliflower
Fry potatoes and cauliflower in the same oil until golden, then drain.
3
Soak Rice
Rinse and soak rice while preparing other ingredients.
Tip: Let the rice soak for an extra 10 minutes for fluffier grains.

How to Make Palestinian Maqluba with Eggplant and Yogurt Sauce

Total time: 2 h 40 min · Yields 6 servings

1
Assemble the Maqluba
Layer the pot with chicken pieces, followed by fried eggplant, cauliflower, potatoes, and onion. Top with soaked rice.
2
Simmer
Pour chicken broth over the top until it just covers the rice. Bring to a boil and then reduce heat.
3
Cook
Simmer covered for 45 minutes until all liquid is absorbed and rice is cooked.