Palestinian Maqluba Layers (Print Version)

Layers of tender lamb, basmati rice, and roasted eggplant, potato, and tomatoes create a rich, fragrant Middle Eastern dish.

# What You'll Need:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into 3/8 inch rounds
11 - 2 medium potatoes, sliced into 3/8 inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3-4 cups chicken or beef broth

# Cooking Steps:

01 - Rinse the rice in cold water several times until the water runs clear. Soak for 30 minutes, then drain.
02 - Season the lamb or chicken with black pepper, allspice, cinnamon, and salt.
03 - Heat 1 tablespoon of oil in a large pot over medium-high heat. Brown the meat on all sides, then remove and set aside.
04 - Sauté sliced onions in the same pot until soft. Return meat to the pot, add enough broth to cover, and simmer for 30 to 40 minutes until nearly cooked. Remove meat and onions, reserving the broth.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil, arrange on baking sheets, and roast for 20 to 25 minutes until golden and tender.
06 - In a large, heavy-bottomed pot, layer sliced tomatoes evenly on the bottom, followed by roasted potatoes, roasted eggplants, and cooked meat with onions. Top with drained rice, pressing gently.
07 - Combine turmeric, cumin, and salt with the reserved broth. Pour approximately 3 to 4 cups over the rice to just cover.
08 - Place a smaller heatproof plate or lid atop the rice to keep the layers compact, then cover tightly with the pot lid.
09 - Bring to a gentle simmer over medium heat, then reduce to low. Cook undisturbed for 35 to 40 minutes until the rice is fully cooked and liquid absorbed.
10 - Remove from heat and let rest, covered, for 15 minutes.
11 - Invert a large serving platter over the pot and carefully flip to unmold the dish. Garnish with toasted nuts and chopped parsley. Serve hot, optionally with yogurt or salad.

# Expert Advice:

01 -
  • That satisfying moment when you flip the pot and everything tumbles out perfect—it feels like magic and tastes even better.
  • Every spoonful gives you tender meat, crispy vegetables, and fragrant rice all at once, so no bite is ever boring.
  • It's the kind of dish that impresses people without requiring you to fuss constantly while they're around.
02 -
  • The flip only works if you've roasted the vegetables first—raw ones release moisture that makes everything stick to the pot bottom.
  • Your rice will stick to the bottom of the pot no matter what, but that crusty, caramelized layer called tahdig is actually the prize, so don't be afraid of it.
  • If you're nervous about flipping, you can serve it directly from the pot in layers instead—it tastes exactly the same and nobody will judge you.
03 -
  • Toast your nuts in a dry pan right before serving so they're warm and fragrant—this makes a real difference in the final dish.
  • If your pot doesn't have a heavy bottom, the rice on the bottom can scorch; use medium-low heat instead of low, and add an extra minute or two to the cooking time.
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