Upside Down Maqloobeh
Elevate your dinner table with the stunning Upside Down Maqloobeh, a one-pot Middle Eastern masterpiece that's as beautiful to serve as it is delicious to eat. This hearty, flavor-packed dish layers tender chicken, golden-fried eggplant and potatoes, and aromatic spiced rice, all cooked together for a perfect fusion of textures and flavors. Flipping the pot onto a serving platter reveals a vibrant medley of colors, with the addition of tomatoes and optional garnishes like fresh parsley and toasted nuts for an irresistible finishing touch. Whether you're celebrating a special occasion or craving comfort food with a twist, this Upside Down Maqloobeh is the ultimate show-stopper. Perfectly spiced with allspice, cinnamon, and turmeric, it's a must-try for fans of traditional Middle Eastern cuisine.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs or drumsticks
- 2 medium-sized Eggplant
- 2 medium-sized Potatoes
- 2 cups White rice
- 1 large Onion
- 3 cloves Garlic
- 2 medium-sized Tomatoes
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 4 tablespoons Vegetable oil
- 2 Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Water
- 2 tablespoons Fresh parsley (optional, for garnish)
- 3 tablespoons Slivered almonds or pine nuts (optional, toasted for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Soak the rice in water for 20 minutes while you prepare the other ingredients, then drain.
Peel the eggplants and slice them into thick rounds. Salt the slices lightly and let them sit for 10 minutes to draw out moisture. Rinse and pat dry with a paper towel.
Slice the potatoes into thick rounds. Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Fry the eggplant slices in batches until golden. Remove and drain on paper towels. Repeat the process with the potato slices.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Slice the onion and add it to the pot, cooking until it becomes translucent. Add the garlic cloves, halved, and sauté briefly.
Add the chicken thighs or drumsticks to the pot and sear them on all sides until lightly browned. Sprinkle the allspice, cinnamon, turmeric, salt, and black pepper over the chicken. Add the bay leaves to the pot as well.
Pour 4 cups of water over the chicken and let it simmer for about 20 minutes, or until the chicken is mostly cooked. Remove the chicken and set it aside. Strain the broth and reserve it for cooking the rice.
Slice the tomatoes into thin rounds. In a deep, non-stick pot, arrange the tomato slices to cover the bottom. Build layers by adding half of the fried eggplant and potato slices. Place the chicken pieces on top of this vegetable layer, followed by the remaining eggplant and potatoes.
Pour the soaked and drained rice over the layers evenly, then carefully add the strained broth to the pot. The liquid should cover the rice by about half an inch. If needed, add more water.
Place the pot on medium heat and bring it to a simmer. Reduce the heat to low, cover with a tight-fitting lid, and cook for 30–35 minutes, or until the rice is tender and the liquid is fully absorbed.
Turn off the heat and let the pot sit, covered, for 10 minutes to allow the dish to set.
To serve, carefully invert the pot onto a large serving platter. Tap the pot gently to release the Maqloobeh. Garnish with parsley and toasted nuts if desired.
Serve warm and enjoy your Upside Down Maqloobeh!
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 34.6 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 53.2 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 534 mg | 41% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5951 mg | 127% | |
*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.
