Palestinian Maqluba Layers (Printer View)

A fragrant Middle Eastern dish with tender meat, spiced rice, and roasted vegetables stacked in layers.

# What you'll need:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 teaspoon ground black pepper
03 - 1 teaspoon ground allspice
04 - ½ teaspoon ground cinnamon
05 - 1 teaspoon salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - ½ teaspoon turmeric
08 - ½ teaspoon ground cumin
09 - ½ teaspoon salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into ⅜-inch rounds
11 - 2 medium potatoes, sliced into ⅜-inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tablespoons vegetable oil
15 - ½ cup slivered almonds or pine nuts, toasted
16 - ¼ cup chopped fresh parsley
17 - 3 to 4 cups chicken or beef broth

# Method:

01 - Rinse basmati rice in cold water repeatedly until water is clear. Soak the rice for 30 minutes then drain.
02 - Mix black pepper, allspice, cinnamon, and salt, then evenly season the lamb shanks or chicken pieces.
03 - Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Sear meat on all sides until browned, then remove and set aside.
04 - Add sliced onions to the same pot and cook until softened. Return meat to the pot, add broth to cover, and simmer for 30 to 40 minutes until meat is nearly cooked. Reserve the broth, then remove meat and onions.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil, place on baking sheets, and roast for 20 to 25 minutes until golden and tender.
06 - In a large heavy-bottomed pot, arrange tomato slices to cover the base. Next, layer roasted potatoes, then eggplant, followed by cooked meat and onions. Finally, top with drained rice, pressing gently.
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 or smaller lid on top of the rice layers to keep them compact, then cover tightly with the pot lid.
09 - Bring to a gentle simmer over medium heat, then reduce heat to low. Cook undisturbed for 35 to 40 minutes until rice is cooked through and liquid absorbed.
10 - Remove pot from heat and let rest undisturbed, covered, for 15 minutes.
11 - Carefully invert a large serving platter over the pot and flip to unmold the dish. Garnish with toasted nuts and chopped parsley. Serve warm with yogurt or salad.

# Expert Advice:

01 -
  • It's a one-pot wonder that looks far more impressive than the effort it actually takes.
  • Every layer has its purpose—the rice drinks in savory broth while vegetables caramelize into tender sweetness.
  • That final flip is pure theater, and everyone at the table will remember it.
02 -
  • The most common mistake is adding too much broth, which makes the rice mushy and the inversion messy—just enough to cover is your guide, not drowning it.
  • Don't skip the roasting step for eggplant and potatoes; raw or barely cooked vegetables will release water and make everything soggy during the long simmer.
  • The inversion requires a confident flip; hesitation leads to collapse—practice the motion in your mind, grip both pot and platter with equal firmness, and commit to the motion fully.
03 -
  • Use a nonstick or well-seasoned heavy-bottomed pot—it's your insurance against sticking and makes the inversion less terrifying.
  • If you're nervous about the flip, practice it once with just water and rice in the pot before cooking the full dish; the motion becomes muscle memory.
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