Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Maqluba (Maglooba): Jordanian Upside-Down Rice and Vegetable Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

Maqluba is a traditional Jordanian layered one-pot dish featuring fragrant basmati rice, tender chicken, and roasted vegetables like eggplant and cauliflower. This flavorful casserole is cooked on the stovetop and then flipped onto a serving platter to reveal a beautiful, intricate arrangement. The dish is seasoned with warming spices such as allspice, cinnamon, turmeric, and cardamom, and garnished with toasted almonds and fresh parsley for a delightful texture and aroma.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Rice

  • 2 cups basmati rice
  • Kosher salt
  • Ground black pepper
  • 1/4 teaspoon ground turmeric

Vegetables

  • 1 medium globe eggplant, trimmed and cut into 3/4-inch rounds
  • 1 large head cauliflower (2½ pounds), trimmed, cored, and cut into florets
  • 1 – 2 vine-ripened medium tomatoes, sliced into 1/2-inch rounds
  • Chopped parsley, for garnish

Protein

  • 3 pounds boneless, skinless chicken thighs, or a mix of thighs and breasts

Spices and Seasonings

  • Kosher salt
  • Ground black pepper
  • 2 teaspoons ground allspice, divided
  • 1 1/2 teaspoons ground cinnamon, divided
  • 2 dried bay leaves
  • 3 green cardamom pods, lightly crushed

Aromatics

  • 1 medium yellow onion, roughly chopped
  • 3 large garlic cloves, sliced

Oils and Nuts

  • 11 tablespoons extra virgin olive oil, divided, plus more for sheet pans
  • 1/2 cup whole blanched almonds

Liquids

  • 5 cups water

Instructions

  1. Prep the rice. Rinse the basmati rice in a colander until water runs clear. Place in a medium bowl, cover with cold water by at least 1 inch, add 1 teaspoon salt, and let soak for 10 minutes. Drain well.
  2. Salt the eggplant. Season eggplant slices on both sides with about 1 teaspoon salt and arrange them on a tray. Let sit 20 to 30 minutes to draw out bitterness. Wipe excess salt off with a paper towel.
  3. Preheat oven and prepare pans. Place racks in the center and below the center in the oven and preheat to 425°F. Lightly brush two large sheet pans with olive oil.
  4. Season vegetables. Toss cauliflower florets with 1 1/2 teaspoons salt and 1/4 cup olive oil. Spread cauliflower on one sheet pan in a single layer, and place eggplant slices on the other pan similarly.
  5. Roast the vegetables. Roast eggplant and cauliflower together for 15-20 minutes. Remove eggplant when soft. Increase oven temperature to 450°F and roast cauliflower for an additional 30-40 minutes until soft and slightly charred. Remove from oven.
  6. Season the chicken. Place chicken pieces in a large bowl; season with about 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon allspice, and 1/2 teaspoon cinnamon. Toss to coat well.
  7. Sear the chicken. Heat 3 tablespoons olive oil in a large, nonstick 8-quart pot over medium-high heat. Add chicken and onion and cook, stirring, until chicken is browned on both sides and onions are tender and lightly caramelized, about 8 to 10 minutes.
  8. Simmer the chicken. Add garlic, bay leaves, cardamom pods, and water to pot. Season with a big pinch of salt (1/2 to 3/4 teaspoon). Bring to a boil, reduce heat to medium-low, cover, and simmer for 20 minutes. Remove chicken and set aside. Strain the cooking liquid, discarding solids, and reserve liquid.
  9. Layer the Maqluba. Wipe the pot clean and add 2 tablespoons olive oil. Layer the tomato slices on the pot bottom, followed by eggplant slices, roasted cauliflower, and chicken pieces. Pour rice on top to fill gaps, then sprinkle turmeric, remaining 1 teaspoon allspice, and remaining 1 teaspoon cinnamon over the rice.
  10. Cook the layered dish. Pour 2 cups of reserved cooking liquid over the rice, pushing down gently. Add extra liquid if needed to just cover the rice. Bring to a simmer over medium-high heat, cook for 10 minutes, then reduce heat to low, cover, and cook until rice absorbs all liquid and is tender, about 30 minutes. Turn off heat and let rest with lid on for 15-20 minutes.
  11. Toast the almonds. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add blanched almonds and toast, tossing gently, until golden brown, 3 to 4 minutes. Transfer to paper towel-lined plate to cool.
  12. Flip and serve. When ready, remove pot lid, place a large round platter inverted over the pot, and quickly flip the pot so the platter is now on the bottom. Gently tap pot to release the Maqluba onto the platter. Garnish with toasted almonds and chopped parsley before serving.

Notes

  • Salting the eggplant removes bitterness and prevents sogginess.
  • Roasting vegetables separately ensures ideal texture and flavor development.
  • Use a deep, heavy-bottomed pot to layer and cook the Maqluba for even cooking and easy flipping.
  • Adjust water quantity slightly depending on rice brand and pot size to avoid burning or undercooked rice.
  • Letting the dish rest after cooking helps the flavors meld and rice to firm up for easier flipping.
  • Use boneless skinless chicken thighs for tender, juicy meat; breasts can be added but may dry out slightly.
  • Toasted almonds add a lovely crunch and nutty flavor contrast.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dinner, Entree, Meat and Poultry
  • Method: Stovetop
  • Cuisine: Jordanian

Find it online: https://cozykitchenbymaya.com/maqluba-maglooba-jordanian-upside-down-rice-and-vegetable-delight-recipe/