Palestinian Maqluba Layers (Print)

A fragrant Palestinian dish with meat, basmati rice, and roasted eggplant, potato, and tomatoes.

# Ingredients:

→ Meats

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

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

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

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3 to 4 cups chicken or beef broth

# Directions:

01 - Rinse the rice in cold water multiple times until clear. Soak for 30 minutes, then drain.
02 - Rub the lamb shanks or chicken pieces with black pepper, allspice, cinnamon, and salt.
03 - Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Sear the meat on all sides until browned. Remove from pot and set aside.
04 - Add the sliced onions to the pot and cook until soft. Return the meat to the pot, pour broth to cover, and simmer for 30 to 40 minutes until meat is nearly cooked. Remove meat and onions, reserving the broth.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil. Arrange on baking sheets and roast for 20 to 25 minutes until golden and tender.
06 - In a heavy-bottomed pot, layer sliced tomatoes to cover the bottom. Add roasted potatoes, then eggplant, followed by cooked meat and onions. Top evenly with the drained rice, pressing gently.
07 - Combine turmeric, cumin, and salt into the reserved broth. Pour enough over the rice to barely cover (about 3 to 4 cups). Place a plate or smaller heatproof lid over the rice to keep layers compact, then cover pot tightly.
08 - Bring to a gentle simmer over medium heat, then reduce to low. Cook undisturbed for 35 to 40 minutes until rice is tender and liquid absorbed.
09 - Remove from heat and let rest, covered, for 15 minutes.
10 - Place a large serving platter over the pot and carefully flip to unmold. Garnish with toasted nuts and chopped parsley. Serve warm with yogurt or salad if desired.

# Expert Tips:

01 -
  • It's a one-pot wonder that impresses everyone at the table with minimal effort once you understand the technique.
  • The flip transforms cooking into theater—that moment of suspense when you invert the pot onto the platter never gets old.
  • Layers of tender meat, caramelized vegetables, and fragrant rice all come together in one stunning presentation.
02 -
  • The initial sear on the meat creates a crust that locks in flavor—don't skip this even though it takes time, it's the difference between good and memorable.
  • Roasting vegetables separately keeps them from steaming and releasing excess moisture that would make your rice mushy and ruin the layers.
  • The plate or heatproof lid on top of the rice is not optional; it keeps the layers from shifting as steam builds, which is crucial for a successful flip.
  • Warm broth, not cold, prevents the temperature shock that breaks the rice grains and makes the layers stick together prematurely.
03 -
  • Toast your nuts in a dry pan for just a few minutes before serving—the heat releases oils that make them sing, and the timing means they're still warm when they hit the platter.
  • If your pot doesn't have a nonstick surface, line the bottom with parchment paper cut to fit; it peels away after flipping and eliminates most sticking worries completely.
  • Make the broth from scratch if you can—store-bought can be salty, and you'll want control over that seasoning since it seasons the entire dish.
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