Everyday Kitchen

Middle Eastern/Lebanese · Dinner

Maqluba

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use potato slices instead of eggplant, roasting until nearly tender.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Maqluba?

Measure the reserved broth instead of adding it all.

What can I substitute in Maqluba?

Use potato slices instead of eggplant, roasting until nearly tender.

Can I prepare Maqluba ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

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

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