Maqluba (Upside-Down Rice with Lamb and Vegetables)

  • Total time - 3 hours
  • Active preparation - 1 hour
  • Cooking time - 2 hours
  • Servings: 6
  • Country: Jordan
A loaf of flipped Maqluba rice on a large plate, showing layers of brown vegetables and meat, topped with nuts.

The key to a successful Maqluba is the careful preparation of the three main components: cooking the meat for a flavorful broth, frying the vegetables until golden brown, and layering.

For the flip, use a pot that tapers slightly outwards (e.g., a Dutch oven with straight sides) and is non-stick. After cooking, let the rice 'rest' for 10-15 minutes with the lid on to allow the layers to set.

Ingredients

Lamb and Broth

  • 1 kg Lamb meat (pieces with bone, e.g., ribs or shoulder) or Chicken quarters
  • for broth Whole cardamom, bay leaves, cinnamon stick
  • 1 piece Onion, whole

Vegetables

  • 2 medium pieces Eggplant (sliced into rounds or planks)
  • 0.5 head Cauliflower, cut into florets
  • 2 pieces Potatoes, sliced into rounds (optional)
  • 2 medium pieces Tomatoes, sliced into thick rounds
  • as needed Oil for frying/roasting

Rice and Spices

  • 3 cups Basmati rice (or Calrose), rinsed and soaked
  • 6 cups Meat broth (strained)
  • 2 tsp 7-Spice Blend (Baharat)
  • 1 tsp Turmeric (for color)
  • to taste Salt

For Serving

  • 0.5 cups Pine nuts and almonds, toasted
  • for serving Thick plain yogurt (or salad)

Instructions

Step 1: Cooking the Meat and Broth

Rinse the meat, place it in a pot, and cover with water. Bring to a boil, drain, and rinse. Return to the pot with fresh water, the whole onion, and whole spices (cardamom, cinnamon, bay leaves).

Simmer covered until the meat is tender (lamb 1.5–2 hours, chicken 45 minutes). Remove the meat and strain the broth (you will need approx. 6 cups).

Step 2: Preparing the Vegetables

Sprinkle the eggplant slices with salt and let them 'sweat' for 20 minutes, then pat them dry with a paper towel.

Fry or oven-roast the vegetables (eggplant, cauliflower, potatoes) until golden brown. Place them on paper towels to drain excess fat.

Step 3: Preparing the Rice

Drain the soaked rice. In a bowl, mix it with salt, turmeric, and the 7-spice blend.

Step 4: Layering (Maqluba)

Line the bottom of a large, non-stick pot (ideally with straight sides) with the tomato rounds (to prevent the rice from sticking and for visual effect).

Place a layer of the fried vegetables (e.g., eggplant, cauliflower). The layers can alternate, but the pot bottom should be evenly covered.

Place the pieces of cooked meat on top of the vegetables. Cover the meat with all the seasoned rice and gently press it down with a spoon.

Step 5: Cooking and Flipping

Carefully pour the hot, strained meat broth over the rice (so that the broth covers the rice by about 1 cm).

Bring to a boil over high heat, reduce the temperature to the lowest setting, cover, and simmer for 30–40 minutes until all the liquid is absorbed and the rice is tender.

Remove the pot from the heat and let it stand, covered, for 10-15 minutes. This is crucial for the layers to set and a successful flip.

Place a large platter on top of the pot, firmly grip both the pot and the platter, and quickly invert the entire Maqluba. Carefully lift the pot. Garnish with toasted nuts and serve with thick yogurt.