Maqluba

Cuisines

Best for

Recipe

Ingredients

	1 cup	Basmati rice
	200 grams	Chicken , pieces
	1 medium	Eggplant , small
	1 medium	Potato , peeled and cubed
	1 medium	Tomato , chopped
	1 medium	Onion , thinly sliced
	2 tablespoons	Olive oil
	1 teaspoon	Allspice , ground
	1 teaspoon	Cinnamon , ground
	1 teaspoon	Turmeric , ground
	1 teaspoon	Salt
	—	Black Pepper , to taste
	2 cups	Chicken broth
	—	Parsley , fresh, for garnish

Instructions

1. 1 Wash and soak the rice for 30 minutes, then drain.
2. 2 Slice the eggplant and potato into 1/2-inch rounds. Slice the tomato and onion into thin rounds.
3. 3 Heat olive oil in a pan over medium heat. Fry the eggplant and potato slices until golden brown, then set aside.
4. 4 In the same pan, sauté the onion until translucent. Add chicken pieces and cook until browned.
5. 5 Season the chicken with allspice, cinnamon, turmeric, salt, and black pepper.
6. 6 In a medium pot, layer the tomato slices at the bottom, followed by the fried eggplant, potatoes, and chicken with onions.
7. 7 Spread the soaked rice evenly over the top of the layered ingredients.
8. 8 Pour chicken broth over the rice, ensuring it covers the rice completely.
9. 9 Bring the pot to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes until the rice is cooked.
10. 10 Once done, let the pot sit covered for 10 minutes off the heat.
11. 11 Place a large serving plate over the pot and carefully flip the pot to serve the Maqluba upside down.
12. 12 Garnish with fresh parsley before serving.