Palestinian Maqluba

Ingredients

• 1 chicken, jointed
• 2 cups basmati rice, soaked
• 2 aubergines, sliced
• 1 cauliflower, in florets
• 2 onions
• 5 cardamom, 1 cinnamon stick, 5 cloves, 3 bay leaves
• 1 tbsp baharat (Palestinian 7-spice)
• Pinch saffron
• 5 tbsp ghee + oil for frying
• Pine nuts and parsley to top

Instructions

1. Simmer chicken in salted water with onion, salt, whole spices for 30 minutes; reserve broth.
2. Fry aubergine and cauliflower in oil until golden; drain.
3. Mix rice with baharat, saffron and salt.
4. In a heavy pot, layer: pine nuts at the bottom (for visual when flipped), chicken pieces, fried vegetables, then rice on top.
5. Pour over 4 cups of seasoned broth.
6. Cover and simmer gently 35 minutes.
7. Rest 10 minutes off the heat.
8. Place a large platter over the pot; flip — the layers should come out beautifully.
9. Top with extra pine nuts and parsley.

Serving suggestions

• Eat with yoghurt and salad.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions