Palestinian Maqluba Layers (Printable Version)

A fragrant blend of lamb, spiced rice, and roasted vegetables in a classic layered Middle Eastern dish.

# Needed Ingredients:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - ½ tsp ground cinnamon
05 - 1 tsp salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - ½ tsp turmeric
08 - ½ tsp ground cumin
09 - ½ tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into ⅜ inch rounds
11 - 2 medium potatoes, sliced into ⅜ inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - ½ cup slivered almonds or pine nuts, toasted
16 - ¼ cup chopped fresh parsley
17 - 3–4 cups chicken or beef broth

# Steps:

01 - Rinse the rice several times in cold water until the water runs clear; soak for 30 minutes, then drain.
02 - Combine black pepper, allspice, cinnamon, and salt; rub evenly onto lamb shanks or chicken pieces.
03 - Heat 1 tablespoon of oil in a large pot over medium-high heat; brown the meat thoroughly on all sides, then remove and set aside.
04 - Add sliced onions to the pot and sauté until soft; return meat to pot, add broth to cover, and simmer gently for 30 to 40 minutes until nearly cooked. Reserve broth and remove meat and onions.
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 ingredients starting with tomato slices covering the bottom, followed by roasted potatoes, then eggplants, meat and onions, and finally the drained rice pressed gently on top.
07 - Mix turmeric, cumin, and salt into the reserved broth; pour enough over rice to just cover, approximately 3 to 4 cups.
08 - Place a plate or heatproof lid smaller than the pot over the rice to keep layers intact; cover pot tightly with its lid.
09 - Bring to a gentle simmer over medium heat, then reduce to low; cook undisturbed for 35 to 40 minutes until rice is tender and liquid is absorbed.
10 - Remove from heat; keep covered and let rest for 15 minutes to allow flavors to settle.
11 - Invert a large serving platter over the pot and carefully flip to release the layered dish; garnish with toasted nuts and chopped parsley before serving.

# Expert Advice:

01 -
  • The flip moment creates an Instagram-worthy presentation that tastes even better than it looks.
  • Every bite layers tender meat, crispy vegetables, and fragrant rice in perfect harmony.
  • It feels fancy enough for guests but comes together without fussing over individual components.
02 -
  • The rice must be rinsed thoroughly—cloudy water means starch will make it gluey and ruin the whole dish.
  • Don't skip roasting the vegetables separately; boiling them in the pot makes them mushy and the final dish watery.
  • If the pot doesn't have a tight seal, the rice won't cook properly—a damp kitchen towel under the lid helps trap steam.
03 -
  • Toast your almonds or pine nuts in a dry pan for 2-3 minutes right before serving so they're warm and fragrant, not cold and stale.
  • If you don't have a heavy-bottomed pot, use the heaviest Dutch oven you have—a thin pot conducts heat unevenly and can burn the bottom layer.
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