Palestinian Maqluba Layers (Printable Version)

Fragrant layers of lamb, basmati rice, and roasted vegetables combine for a rich Middle Eastern main 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 1/2-inch rounds
11 - 2 medium potatoes, sliced into 1/2-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 to 4 cups chicken or beef broth

# Method:

01 - Rinse rice in cold water repeatedly until water runs clear. Soak for 30 minutes, then drain.
02 - Combine black pepper, allspice, cinnamon, and salt; rub evenly over lamb shanks or chicken pieces.
03 - Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Sear meat on all sides until browned. Remove and set aside.
04 - Sauté sliced onion in the same pot until softened. Return meat to pot, add broth to cover, and simmer for 30 to 40 minutes until nearly cooked. Remove meat and onions; reserve broth.
05 - Preheat oven to 400°F (200°C). 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 heavy-bottomed pot, layer tomato slices evenly on the bottom; then layer roasted potatoes, followed by eggplant, meat with onions, and top with drained rice pressing gently.
07 - Mix turmeric, cumin, and salt into reserved broth. Pour enough broth over rice to just cover (approximately 3 to 4 cups).
08 - Place a heatproof plate or lid smaller than the pot atop the rice to compress layers, then cover pot with its lid.
09 - Simmer gently over medium heat, then reduce to low. Cook undisturbed for 35 to 40 minutes until rice is tender and liquid absorbed.
10 - Remove pot from heat and let rest, covered, for 15 minutes to allow flavors to meld.
11 - Place a large serving platter over the pot and carefully invert to unmold. Garnish with toasted nuts and fresh parsley. Serve warm, optionally alongside yogurt or salad.

# Expert Hints:

01 -
  • The theatrical flip transforms simple ingredients into a stunning centerpiece that tastes even better than it looks.
  • One pot does almost everything, and the flavors deepen as the layers cook together in the broth.
  • It's the kind of dish that makes people ask for seconds and then the recipe, which feels like the highest compliment.
02 -
  • The plate or heatproof lid on top of the rice keeps the layers from shifting during cooking—it's not optional, it's essential.
  • If the rice seems dry before it's fully cooked, add a splash more broth; if it's too wet when time's up, uncover the pot for the last few minutes to let moisture escape.
  • The 15-minute rest after cooking is when the flavors settle and the whole dish comes together; don't skip it just because you're hungry.
03 -
  • Toast your nuts in a dry skillet just before serving—the warmth brings out their oils and makes them taste alive.
  • Make extra broth and keep it simmering on the side; if the rice seems dry before it's cooked, you can add more without opening the pot and losing steam.
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