Palestinian Maqluba Recipe

palestinian maqluba recipe


  • 2 cups long-grain rice
  • 1 large eggplant, sliced into rounds
  • 2 large tomatoes, sliced into rounds
  • 2 medium onions, thinly sliced
  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground black pepper
  • 1/4 cup vegetable oil
  • Salt, to taste


  1. Rinse the rice under cold water and soak it in water for 15 minutes. Drain and set aside.
  2. In a large pot, heat the vegetable oil over medium-high heat. Add the onions and sauté them for 5-7 minutes, or until they’re golden brown.
  3. Add the chicken to the pot and cook it for 5-7 minutes, or until it’s browned on all sides.
  4. Add the cinnamon, allspice, cumin, cardamom, and black pepper to the pot, and stir to combine.
  5. Add the chicken broth to the pot and bring it to a boil.
  6. Reduce the heat to low, and add the eggplant and tomato slices on top of the chicken in a single layer.
  7. Spread the rice evenly over the eggplant and tomato slices.
  8. Season the rice with salt to taste, then pour in enough water to cover the rice by about 1 inch.
  9. Bring the mixture to a boil, then reduce the heat to low and cover the pot tightly.
  10. Cook the maqluba for 30-40 minutes, or until the rice is tender and the liquid has been absorbed.
  11. Remove the pot from the heat and let it sit for 10 minutes.
  12. To serve, carefully invert the pot onto a large platter, so that the rice is on the bottom and the chicken, eggplant, and tomatoes are on top.

Enjoy your delicious and authentic Palestinian maqluba!

5/5 - (23 votes)

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