Maqluba (Maglooba)

The maqluba on a platter next to a plate, a utensil and a small bowl of blanched almonds.

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5 from 2 votes

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner, Entree, Meat and Poultry

Cuisine: Jordanian

Diet: Gluten Free

Servings:

Author: Suzy Karadsheh

Ingredients

2 cups basmati rice
Kosher salt
Ground black pepper
1 medium globe eggplant trimmed and cut into 3/4-inch rounds
11 tablespoons extra virgin olive oil, divided, plus more for sheet pans
1 large head cauliflower (2½ pounds), trimmed, cored, and cut into florets
3 pounds boneless, skinless chicken thighs, or a mix of thighs and breasts
2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 medium yellow onion, roughly chopped
3 large garlic cloves, sliced
2 dried bay leaves
3 green cardamom pods, lightly crushed
5 cups water
1 - 2 vine-ripened medium tomatoes, sliced into 1/2-inch rounds
1/4 teaspoon ground turmeric
1/2 cup whole blanched almonds
Chopped parsley, for garnish

Instructions

Prep the rice. Rinse the rice through a colander until the water runs clear, then put in a medium bowl and cover with cold water by at least 1 inch. Add 1 teaspoon of salt and let sit for 10 minutes or so. Drain well.
Meanwhile, salt the eggplant. Season the eggplant slices on both sides with about 1 teaspoon salt and arrange them on a clean work surface or large tray. Let sit for 20 to 30 minutes to “sweat” any bitterness. With a paper towel, wipe the eggplant dry, removing the excess salt.
Get ready to roast the vegetables. Position a rack in the center of the oven and another one below it. Preheat the oven to 425°F. Lightly brush two large sheet pans with olive oil.
Season the cauliflower. In a large bowl, toss the cauliflower florets with 1 1/2 teaspoons salt and 1/4 cup of the olive oil. Transfer the cauliflower to one of the sheet pans and spread the florets in a single layer, making sure every floret is touching the pan. Arrange the eggplant slices on the other sheet pan in a single layer.
Roast the veggies. Add the cauliflower and eggplant to the heated oven and roast until the eggplant is soft, 15 to 20 minutes. Remove the eggplant from the oven. Keep the cauliflower in the oven and raise the heat to 450°F. Roast the cauliflower until soft and charred in some parts, about another 30 to 40 minutes. Remove from the oven.
Meanwhile, season the chicken. Place the chicken pieces in a large bowl and season with a scant teaspoon each salt and black pepper. Add 1 teaspoon of the allspice and 1/2 teaspoon of cinnamon. Toss to coat well.
Sear the chicken. In a nonstick 8-quart pot with a lid that is about 6 inches deep (or similar vessel of at least that depth), heat 3 tablespoons of olive oil. Add the chicken and onion, and cook over medium-high heat, tossing around, until the chicken is browned on both sides and the onion is tender and lightly caramelized, 8 to 10 minutes total.
Simmer the chicken. Add the garlic, bay leaves, cardamom, and water to the pot with the chicken. Season with a big pinch of salt (about 1/2 to 3/4 teaspoon), and bring to a boil, then reduce the heat to medium-low and cover the pot. Let the chicken simmer for 20 minutes. Then remove the chicken from the pot and set it on a large plate. Strain the cooking liquid through a sieve set over a bowl to reserve the liquid. Discard the bay leaves, onion, and cardamom pods.
Layer. Wipe the bottom of the pot clean. Add 2 tablespoons of the olive oil and arrange the tomato slices on the bottom of the pot, followed by the eggplant slices, the cauliflower, and the chicken. Pour in the rice on top (it will fill in the spaces between the chicken and vegetables), then sprinkle on the turmeric, the remaining teaspoon allspice, and the remaining teaspoon cinnamon.
Cook the Maqluba. Measure 2 cups of the reserved cooking liquid and pour over the rice. Push the rice and chicken down gently in the pot; you should be able to see the liquid rise up to the level of the rice, barely covering parts of it. If needed, add a little bit more cooking liquid (about 1/4 cup). Bring to a simmer over medium-high heat and cook for about 10 minutes. Turn the heat to low, cover the pot, and cook until the rice has absorbed all the liquid and is tender, about 30 minutes. When the rice is done, turn off the heat, leave the lid on the pot, and let rest for 15 to 20 minutes.
Toast the almonds. In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Add the almonds and cook, tossing gently, until golden, 3 to 4 minutes. Using a spoon, transfer them to a plate lined with a paper towel.
Flip and serve. When ready to serve, carefully remove the lid of the pot and place a large, round serving platter on top of the pot (the platter needs to be larger in diameter than the pot). Using both hands, quickly invert the pot so that the platter is now on the bottom (call for help if you need it here; the pot may be heavy). Gently tap the bottom of the pot to help coax the rice and veggies to release. Carefully remove the pot to reveal the maqluba! Top with the toasted almonds and a sprinkle of parsley and serve.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Tip: For fluffier rice, place a thin, clean kitchen towel over the pot, set the lid on top of the towel, and then tie the ends of the towel over the lid, above the handle—this is important so the towel doesn’t catch fire! The towel helps absorb extra steam to keep the rice from getting mushy. Be careful doing this and keep the heat setting on low.
Storage: Let the maqluba cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. When you’re ready to reheat, warm individual portions in the microwave or reheat gently on the stovetop with a splash of water (or an ice cube!) to bring back the rice’s fluffy texture.

Nutrition

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