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Middle Eastern/Lebanese · Dinner

Maqluba

Non-vegEasy

Diet: Non-veg · High-protein

Maqluba is a Middle Eastern/Lebanese dish. Measure the reserved broth instead of adding it all.

Prep
35 min
Cook
65 min
Rest, soak, marinate or chill
15 min
Total
115 min
Servings
6
Difficulty
Easy
Cuisine
Middle Eastern/Lebanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Maqluba. The photograph includes several side dishes not included in this rice recipe.
The photograph includes several side dishes not included in this rice recipe. Representative photograph of Maqluba. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Vegetables

Chicken

Rice

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roast · About 25 min

  1. Toss 600 g eggplant, sliced, 500 g cauliflower florets, 60 ml olive oil and roast at 220°C / 425°F for 25 minutes. Simmer 900 g chicken thighs, 150 g onion, quartered, 1400 ml water, 1 tsp allspice, ½ tsp turmeric, 1 tsp salt 25 minutes to 74°C / 165°F; strain and reserve broth.

    Check: The food must be hot through at 74°C / 165°F.

Layer · About 25 min

  1. Arrange chicken and vegetables in a heavy pot. Add 400 g basmati rice, rinsed and 700 ml reserved hot broth. Cover and simmer on low 20–25 minutes until rice is tender.

    Check: Look for this result: rice is tender.

Invert · About 15 min

  1. Rest covered 15 minutes. Place a large rimmed platter over pot and invert carefully with oven gloves.

Tips

  • Measure the reserved broth instead of adding it all.
  • Judge Maqluba by the texture and doneness signs in its steps. Your pan and heat affect how long Maqluba takes to cook.

Substitutions

  • In Maqluba, replace eggplant, roasting until nearly tender with potato slices.

Storage

  • Cool Maqluba in shallow portions and refrigerate promptly, ideally within one hour. Finish Maqluba within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Maqluba once, until it steams throughout and reaches 74°C / 165°F. If serving Maqluba as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • For Maqluba, measure the rice and seasonings in advance. Keep the chopped vegetables for Maqluba separately in the fridge. Cook the rice for Maqluba on the day you serve it; leftover rice has a 24-hour storage limit.

FAQ

What matters most when making Maqluba?

Measure the reserved broth instead of adding it all.

What can I substitute in Maqluba?

In Maqluba, replace eggplant, roasting until nearly tender with potato slices.

Can I prepare Maqluba ahead?

For Maqluba, measure the rice and seasonings in advance. Keep the chopped vegetables for Maqluba separately in the fridge. Cook the rice for Maqluba on the day you serve it; leftover rice has a 24-hour storage limit.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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