Makluba
Makluba, a stunning Middle Eastern comfort dish, is as much a feast for the eyes as it is for the taste buds. This flavorful one-pot wonder, whose name translates to "upside down," features perfectly layered short-grain rice, tender bone-in chicken, and a medley of golden-fried vegetables like eggplant, potatoes, and carrots, all infused with warm, aromatic spices like cinnamon, allspice, and turmeric. After slow cooking to perfection, the dish is dramatically flipped onto a serving platter, revealing its beautifully layered presentation. Garnished with toasted nuts and fresh parsley, Makluba pairs wonderfully with tangy yogurt or a crisp salad, making it an irresistible centerpiece for any gathering. Perfect for cozy family dinners or festive occasions, this iconic dish brings both elegance and hearty satisfaction to your table.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups short-grain rice
- 1.5 lbs bone-in chicken pieces (thighs, drumsticks, or a mix)
- 1 large eggplant
- 2 medium potatoes
- 2 medium carrots
- 1 large onion
- 3 garlic cloves
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon turmeric powder
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 0.5 cup vegetable oil
- 4 cups water or chicken broth
- 0.25 cup toasted slivered almonds or pine nuts (optional garnish)
- 2 tablespoons fresh parsley (optional garnish)
Instructions
Wash the rice thoroughly until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
Peel and slice the eggplant, potatoes, and carrots into 1/2-inch thick rounds. Set aside.
Season the chicken pieces with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of turmeric powder.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Sear the chicken pieces on both sides until lightly browned. Remove from the pot and set aside.
In the same pot, add the sliced onion and sauté until softened. Add the peeled and minced garlic and cook for another minute. Set the onion-garlic mixture aside.
In a large frying pan, heat the remaining vegetable oil over medium-high heat. Fry the eggplant slices until golden brown on both sides. Drain them on a paper towel. Repeat with the potato and carrot slices until all vegetables are fried. Set aside.
Layer the bottom of the same large pot used earlier with the fried eggplant slices, followed by a layer of fried potatoes, and then fried carrots. Arrange the seared chicken pieces over the vegetables evenly.
Sprinkle the cooked onion and garlic mixture over the chicken. In a small bowl, combine the allspice, cinnamon, 1 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper. Sprinkle this spice mix evenly over the layers.
Spread the drained rice over the top of the chicken and vegetable layers, pressing it down lightly.
Carefully pour the water or chicken broth over the rice until it's just level with the surface. Bring to a boil, then reduce the heat to low and cover the pot tightly with a lid.
Cook on low heat for 60-75 minutes, or until the rice is fully cooked and the liquid is absorbed.
Once done, let the pot rest, covered, for 10 minutes. Gently run a knife around the edges of the pot to loosen the contents. Place a large serving platter over the pot and carefully flip the pot upside-down to release the contents onto the platter.
Garnish with toasted slivered almonds or pine nuts and chopped parsley, if desired. Serve immediately with a side of yogurt or a fresh salad.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
