Palestinian Maqluba Layers (Printable Version)

Layers of tender lamb, basmati rice, and roasted eggplant and potatoes come together in a savory meal.

# What You'll Need:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into 3/8-inch rounds
11 - 2 medium potatoes, sliced into 3/8-inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3-4 cups chicken or beef broth

# How-To Steps:

01 - Rinse the rice several times under cold water until clear. Soak for 30 minutes, then drain.
02 - Combine black pepper, allspice, cinnamon, and salt. Season the lamb or chicken evenly.
03 - Heat 1 tablespoon of oil in a large pot over medium-high heat. Brown the meat on all sides, then remove and set aside.
04 - Add sliced onions to the same pot and sauté until softened. Return meat to pot, add enough broth to cover, and simmer gently for 30 to 40 minutes until nearly cooked. Reserve the broth, then remove meat and onions.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil and arrange on baking sheets. Roast for 20 to 25 minutes until golden and tender.
06 - Using a large heavy-bottomed pot, place tomato slices to cover the bottom. Layer roasted potatoes, eggplant, cooked meat and onions, then top with drained rice, pressing gently.
07 - Mix turmeric, cumin, and salt into reserved broth. Pour enough broth over the rice to just cover it (approximately 3 to 4 cups).
08 - Place a plate or heatproof lid smaller than the pot atop the rice to compact the layers. Cover securely with the pot lid.
09 - Bring to a gentle simmer over medium heat, reduce to low, and cook undisturbed for 35 to 40 minutes until rice is tender and liquid absorbed.
10 - Remove from heat and let stand, covered, for 15 minutes.
11 - Invert a large serving platter over the pot and carefully flip to release the layers. Garnish with toasted nuts and chopped parsley. Serve hot.

# Tips for Success:

01 -
  • That dramatic flip moment feels like a small celebration every time you make it, turning dinner into theater.
  • The layered approach means each vegetable stays distinct while everything melds into something entirely new.
  • It's a complete meal in one pot—meat, rice, vegetables, aromatics—all infused with spice and broth.
02 -
  • The flip only works if your pot isn't overcrowded and your rice isn't wet—too much moisture and the layers slide apart, so measure your broth carefully.
  • That crackling sound on the bottom isn't burning; it's the coveted tahdig forming, the golden crispy layer every guest hopes to taste.
  • Lifting the lid before the 35 minutes are up ruins everything—steam escapes, rice cooks unevenly, and you lose the chance for that perfect crust.
03 -
  • Make your own stock if you can; the depth it adds to the rice is the difference between good Maqluba and the kind that stays with you.
  • Invest in a heavy-bottomed pot with a really tight-fitting lid—hot spots and steam leaks will ruin your rice layer.
  • Toast your own nuts fresh the day you cook, shaking them in a dry pan until fragrant; this takes 4 minutes and changes the whole finish.
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