Syrian

Maqluba

Syrian maqluba is built in layers of spiced chicken, fried vegetables, and rice, then turned upside down so the browned vegetables crown the dish. The rice cooks in fragrant chicken broth until each grain is savory and separate.

Ingredients

• bone-in chicken thighs, skin removed2 small
• short- or medium-grain rice1 cup
• small eggplant, sliced into 1 cm rounds1
• small potato, sliced into 1 cm rounds1
• cauliflower florets1 cup
• tomato, sliced1 small
• onion, quartered1 small
• garlic clove, crushed1
• bay leaf1
• green cardamom pods2
• cinnamon stick1 small
• ground allspice1/2 tsp
• ground cinnamon1/4 tsp
• ground black pepper1/4 tsp
• turmeric1/4 tsp
• salt1 1/4 tsp, divided
• vegetable oil, for frying1 1/2 cups
• toasted almonds or pine nuts2 tbsp
• chopped parsley1 tbsp

Method

1. Rinse the rice until the water runs mostly clear, then soak it in cool water for 20 minutes.
2. Sprinkle the eggplant slices with a little salt and let them stand for 15 minutes, then pat them dry well.
3. Place the chicken in a small pot with the onion, garlic, bay leaf, cardamom, cinnamon stick, 1/2 tsp salt, and enough water to cover by 2 cm.
4. Bring to a boil, skim the surface, then simmer gently for 30 minutes until the chicken is cooked and a fragrant broth forms.
5. Remove the chicken, strain the broth, and reserve 1 1/4 cups hot broth for cooking the rice.
6. Heat the vegetable oil in a deep pan and fry the potato slices until lightly golden, then drain on paper towels.
7. Fry the cauliflower until golden at the edges, then drain on paper towels.
8. Fry the eggplant slices until soft and browned, then drain on paper towels.
9. Drain the soaked rice and mix it with the allspice, ground cinnamon, black pepper, turmeric, and remaining salt.
10. Brush a small heavy pot with a little frying oil, then arrange the tomato slices across the bottom.
11. Place the chicken pieces over the tomatoes, then layer in the fried eggplant, potato, and cauliflower.
12. Spread the seasoned rice evenly over the vegetables without pressing hard.
13. Pour the hot reserved broth slowly over the rice so the layers stay in place.
14. Cover the pot and bring to a gentle boil over medium heat, then reduce to very low and cook for 25 minutes until the rice is tender and the broth is absorbed.
15. Turn off the heat and let the pot rest, covered, for 10 minutes.
16. Run a thin knife around the edge, place a wide serving plate over the pot, and invert confidently in one motion.
17. Leave the pot upside down for 2 minutes before lifting it away, then garnish the maqluba with toasted almonds or pine nuts and parsley.

Common questions