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Maqluba Ardaniyah

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30 min
Prep
1 hr
Cook

Ingredients

  • 1 large eggplant, sliced and fried
  • 1 cauliflower, cut into florets and fried
  • 600 g (1.3 lb) bone-in chicken pieces
  • 1 onion, quartered
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp ground turmeric
  • 1.5 tsp salt
  • 400 g (2 cups) long-grain rice, soaked 20 minutes and drained (14 oz)
  • 750 ml (3 cups) chicken stock (25 fl oz)
  • 3 tbsp vegetable oil, for frying
  • 50 g (1/3 cup) toasted pine nuts, for garnish

Method

  1. Simmer the chicken with the onion, cinnamon, allspice, turmeric and half the salt in water to cover for 30 minutes until cooked through. Reserve the stock.
  2. Fry the eggplant slices and cauliflower florets separately in oil until golden, then drain on paper towels.
  3. Layer the bottom of a large heavy pot with the chicken pieces, followed by the fried cauliflower and then the fried eggplant.
  4. Spread the soaked rice evenly over the vegetable and chicken layers, and season with the remaining salt.
  5. Pour over the reserved chicken stock until it sits about 2 cm above the rice.
  6. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 30 minutes until the rice is tender.
  7. Rest off the heat, covered, for 10 minutes to let the layers set.
  8. Place a large serving platter over the pot and, holding both firmly together, flip in one confident motion so the pot sits upside down on the platter.
  9. Lift the pot away carefully to reveal the layered dish, and scatter with toasted pine nuts before serving.

Introduction: Maqluba, meaning 'upside-down', is a layered rice, chicken and fried eggplant dish that is dramatically flipped out of its pot at the table, revealing neat layers to gasps of appreciation.

Cultural Background: Maqluba, meaning 'upside-down', is a layered rice, chicken and fried eggplant dish that is dramatically flipped out of its pot at the table, revealing neat layers to gasps of appreciation. It is a favourite Friday family lunch dish across Jordan, prepared as a communal weekend ritual.

Tips: Let the pot rest fully before flipping – flipping too soon risks the layers collapsing. Have a helper steady the platter for a confident, clean flip.

Variations: Potato slices are sometimes added as an extra layer. A vegetarian version omits the chicken and uses vegetable stock with extra chickpeas.

Storage: Refrigerate in an airtight container for up to 3 days; the dish holds together well once cooled.

Reheating: Reheat portions in a covered pan over low heat with a splash of stock, or microwave for 2-3 minutes.

FAQs:

Q: What if the maqluba falls apart when flipped?

A: It will still taste delicious – simply serve it layered in the pot instead.

Q: Can I bake the eggplant instead of frying?

A: Yes, brushing lightly with oil and roasting is a lighter alternative.

© Arscale 2026