Maqluba

Maqluba (sometimes spelled makloubeh or maklouba) is a beloved Middle Eastern rice dish containing layers of vegetables and meat. The Arabic word maqluba translates to “upside down,” which refers to the dish’s presentation: The pot is flipped onto a platter just before serving, revealing the gorgeous layers hidden inside. Maqluba is usually served at family gatherings or at celebrations like an Eid el-Fitr feast.

This recipe was first mentioned in a medieval Arabic cooking manuscript called Kitab al-Tabkh (“The Book of Dishes”). It’s similar to other “flipped” grain or rice recipes seen throughout the Middle East and the Mediterranean. One example is the drumb-shaped timballo, a popular Italian dish made with rice or pasta that’s flipped and sliced before serving. (Timballo comes from timbales, the French word for “kettledrums,” which itself comes from the Arabic word tabl, meaning “drum”). Another similar dish is the Iranian tahchin, which is also flipped into a platter, and often contains lamb and fried eggplant.

What is maqluba?

Maqlubah is technically a rice pilaf, which refers to rice cooked in broth or stock with vegetables and/or meat. In maqluba recipes, the vegetables are fried or roasted beforehand, and the meat (usually lamb or chicken) is braised separately. The meat and vegetables are layered in a pot and topped with uncooked rice and the spice-infused braising liquid. It simmers with the lid on until the rice is cooked and the liquid is absorbed.

If you think this dish sounds like biryani, you’re not entirely wrong. Biryani is a little more complex in preparation, as the meat is often marinated in yogurt. The spices are different, too. Biryani usually includes garam masala, cumin, coriander, cloves and saffron for a bold, aromatic taste. Maqlubah has a warmer, earthier flavor from spices like cinnamon, allspice and cardamom. However, the most distinctive difference is the serving method: Maqluba is flipped into a platter like a cake, whereas biryani is served from the pot.

Maqluba Ingredients

• Vegetables: Our maqluba recipe calls for a russet potato and a large eggplant. We slice the veggies into rounds for perfect layering. You can swap in other vegetables, like cauliflower or bell peppers.
• Ghee or canola oil: You’ll use this cooking fat to roast the vegetables, cook the onions and coat the pot before the final assembly. If you use ghee, melt it first to make it easier to drizzle over the vegetables.
• Onion: Although other types of onions can be used, I recommend using white or yellow onions for this recipe. They look nice in the finished dish.
• Lamb stew meat: If you can’t find lamb stew meat at the grocery store, you can cut lamb shoulder into 1-inch cubes—or ask your butcher to prepare it for you. If you don’t like the taste of lamb, feel free to make the recipe with veal, beef or chicken.
• Spices: Whole peppercorns, green cardamom pods, cumin seeds, cinnamon sticks, bay leaves and ground turmeric give maqluba its iconic flavor. Whole spices bring a deeper flavor to your stock, but I do recommend lightly crushing each cardamom pod with a pestle or a jar to release its aromatic compounds.
• Tomato: Tomatoes are delicate, so they don’t have to be roasted with the other vegetables. Simply slice them then layer them in the pot before adding the potatoes and eggplant. After flipping the rice, the tomatoes become the top layer, so take extra care to arrange them neatly.
• Basmati rice: There are many types of rice, but a long-grain rice like basmati is best here. It can hold up to the long cooking time without becoming mushy.
• Garnish: Scatter your maqluba with toasted slivered almonds and minced fresh parsley just before serving.

Directions

Step 1: Roast the vegetables

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Preheat the oven to 400°F. Place the potato and eggplant on a parchment- or foil-lined baking sheet. Sprinkle them with 1 teaspoon of the salt and pepper, drizzle them with 1/4 cup ghee, and toss to coat them in the ghee and seasonings. Bake until the vegetables are golden brown, about 30 minutes.

Step 2: Brown the onion

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In a Dutch oven or large sauce pot, heat 2 tablespoons of ghee over medium-high heat. Add the onions and cook until they’re golden brown, five to six minutes. Remove them with a slotted spoon and transfer them to a plate.

Step 3: Sear the lamb

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To the same pot, add the lamb stew meat and sear it on all sides.

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Add 3 cups of water to cover the meat.

Editor’s Tip: Take your time browning the meat, as this will add extra flavor to the stock and the final dish.

Step 4: Bundle the spices

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Place the peppercorns, cardamom pods and cumin seeds on a double-thickness of cheesecloth. Gather the corners of the cloth to enclose seasonings, and tie them together securely with string.

Step 5: Braise the meat

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Add the spice bundle to the pot along with the cinnamon sticks, bay leaves, remaining 1 teaspoon of salt and turmeric. Bring the contents of the pot to a boil. Reduce them to a simmer, and cook until the lamb is tender, 40 to 45 minutes.

Step 6: Strain the stock

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Discard the spice bag, cinnamon sticks and bay leaves. Strain the lamb and stock through a colander, reserving the stock. Set the lamb aside. Add water to the stock until you have 5 cups.

Step 7: Layer the ingredients in the pot

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To the same pot, add the remaining 2 tablespoons of ghee. Layer the tomatoes over the bottom of the pot.

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Top with the roasted eggplant and potatoes.

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Then add the cooked onions and the lamb.

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Meanwhile, rinse the rice under cold water until the water runs clear. Evenly layer it over the lamb.

Step 8: Cook the rice

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Pour the reserved stock over the rice (the stock should completely cover the rice). Return the pot to the stove and bring the contents to a boil. Reduce the heat to low, cover the pot and cook until the rice is tender, 40 to 45 minutes.

Editor’s Tip: To ensure the rice cooks properly, make sure the stock completely covers the surface of the rice. Covering the lid with a clean tea towel will also help the rice steam perfectly.

Step 9: Reveal the maqluba

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Let the dish rest, covered, for five minutes. Remove the lid and carefully flip the pot onto a large serving platter. Garnish it with slivered nuts and parsley, and serve it family-style.

Editor’s Tip: When it comes time to flip the rice, choose a tray or serving dish that’s larger than the pan. Place it upside down on the pan, then carefully flip both at the same time. Very gently remove the pan to unmold the maqluba. Some parts of the rice might crumble, but that’s OK; you can put them back with a spoon, and no one will know.

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Maqluba Variations

• Use chicken instead of lamb: You can make maqluba with chicken thighs instead of lamb. Follow the recipe as directed, reducing the cooking time as needed until the chicken is tender. When cooking the chicken, add a splash of fresh lemon juice to the water to add depth of flavor.
• Make a vegetarian maqluba: Maqluba tastes fantastic as a vegetarian dish. In my cookbook, Pomegranates & Artichokes, I have a recipe for a meatless maqluba made with cauliflower and chestnuts. Simply omit the meat and add more vegetables like cauliflower, carrots or zucchini.
• Fry the vegetables: In the original maqluba recipe, the vegetables were fried (not roasted). You can try this variation by cooking the sliced potatoes and eggplants in a skillet with plenty of oil. It’s very tasty, but a bit heavier.
• Change it with the seasons: Traditionally, summer maqluba is made with eggplants and tomatoes, whereas wintery versions are made with cauliflower, carrots and raisins.

How to Store Maqluba

Store maqluba in an airtight container in the fridge. As when storing other rice dishes, it’s best to cool the rice within one hour. Letting the rice sit at room temperature for too long can cause foodborne illness.

How long does maqluba last?

Maqluba lasts up to four days when stored in the fridge in an airtight container.

How do you reheat maqluba?

Reheat maqluba in a covered saucepan over medium heat. Add a splash of water to the pan to rehydrate the rice. Cook the maqluba, stirring occasionally, until it’s heated to 165°.

Can you make maqluba ahead of time?

You can roast the vegetables up to two days in advance and store them in an airtight container in the fridge. You can also brown the onion and meat one day ahead of time. I recommend gently reheating the ingredients before layering them to ensure the rice cooks properly.

Maqluba Tips

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What’s the best pot to use for maqluba?

A nonstick pot is the best option for making maqluba, as the dish is flipped before serving, and the pan’s coating ensures nothing will stick to it. Take note of your own strength; a Dutch oven may be too heavy for you during the flipping step, which could be dangerous.

What if the rice in my maqluba is undercooked?

If you notice the rice in maqluba is undercooked when uncovering the pot, add a few splashes of water and cover the pot. Continue to cook the maqluba very gently for another 5 to 10 minutes.

How do you avoid overcooking the rice in maqluba?

To avoid overcooking the rice in maqluba, make sure to use the right amount of stock. The liquid level should be no more than 1 inch above the surface of the rice. After it comes to a boil, cover the lid with a clean kitchen towel to lock the steam inside. (Be careful to keep the towel away from the flame.)

What else can you serve with maqluba?

You can serve maqluba with a simple Mediterranean salad and plain full-fat yogurt on the side. Or, for a more flavorful variation, try serving it with lemon and coriander Greek yogurt.