Maqluba

By Something New For Dinner · somethingnewfordinner.com

8 servings

2 hrs 15 min

A dramatic inverted rice casserole layered with fried eggplant, cauliflower, chicken, tomatoes and spiced broth, then flipped to the table.

prepCut eggplants into 1/4″ thick rounds; salt and drain on paper towels 30 min
prepRinse rice until water runs clear; soak in water 30 min
prepCut cauliflower into florets
prepSlice tomatoes 1/4″ thick
prepPeel and halve garlic cloves
prepCut parchment circle to fit 10″ diameter pan
8 skinless boneless chicken thighs	Pound chicken; sear 3–4 min per side	Simmer with aromatics 20 min; remove & strain		Invert; scatter nuts & serve with lemon
1 onion, peeled and quartered lengthwise
10 peppercorns
2 bay leaves
4 cups / 950 ml water
1 tsp sunflower oil (for searing)
1 cauliflower, cut into florets	Fry cauliflower in oil until browned, 4–5 min
2 eggplants, sliced into 1/4″ thick rounds	Fry eggplant in oil until browned, 5–6 min
1 tbsp / 15 g butter, melted	Wipe pan, line with parchment, brush with butter
4 tomatoes, sliced 1/4″ thick	Layer tomatoes, eggplant, cauliflower, chicken, rice & garlic	Bring to boil, cover, simmer low 30 min	Rest 10 min covered with kitchen cloth
8 cloves garlic, peeled and halved
1 2/3 cups / 330 g white basmati rice
3 cups / 710 ml reserved chicken broth	Whisk spices into broth; pour over rice & press
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp allspice
1/4 tsp fresh ground pepper
1/2 tsp crushed red pepper (optional)
1 tsp baharat
1/4 cup / 35 g pine nuts, slivered almonds or pistachios
Lemon wedges

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.