Photograph of the finished Maqluba

Middle East · Cơm úp ngược Maqluba

Maqluba

1 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.6 lb
  • Photograph of Basmati rice Basmati rice 12.7 oz
  • Photograph of Eggplant Eggplant 2
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 2
  • Photograph of Baharat spice blend Baharat spice blend 0.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Pine nuts Pine nuts 1.1 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Simmer chicken thighs with onions and baharat for 30 minutes, reserving the broth.
  2. 2 Fry the eggplant and potato slices until golden brown on both sides, about 8 minutes, then remove and drain off excess oil.
  3. 3 Arrange the chicken at the bottom of the pot, then add the eggplant, potatoes, and tomatoes, and finally cover with the washed basmati rice.
  4. 4 Pour enough broth to cover the rice by about two finger widths, add turmeric powder and salt, and simmer over low heat for 30 minutes.
  5. 5 Let the pot rest for 10 minutes, then invert it onto a plate, sprinkle with roasted pine nuts, and serve with yogurt.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: cook chicken thighs under high pressure for 8 minutes, then let them air dry for 8 minutes; reduce cooking time to approximately 14 minutes and retain the rich broth for step 4. Layered rice should still be cooked normally to prevent vegetables and grains from becoming mushy.

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