Maqluba literally means 'upside down' in Arabic—the entire pot gets flipped in one dramatic motion to reveal layered perfection.
Upside Down Rice (Maqluba)
Dive into the flavors of the Middle East with our mouthwatering Upside Down Rice, or Maqluba! This one-pot wonder layers tender chicken, vibrant vegetables, and fragrant rice, creating a stunning dish that’s as delightful to serve as it is to eat. Get ready to flip your dinner routine upside down with this hearty, flavorful delight that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This Palestinian showstopper emerged from medieval Levantine kitchens around 1200 AD when Ayyubid dynasty cooks discovered that flipping an entire pot creates theater worthy of a sultan's court—what started as practical one-pot cooking for Bedouin tribes became the Middle East's answer to French tarte tatin, except instead of apples you get an architectural marvel of chicken, vegetables, and rice that collapses into edible chaos when unveiled.
Regional Twist
In Gaza's coastal districts, they swap regular potatoes for sweet potatoes and add whole baby eggplants instead of sliced, finishing with pomegranate molasses drizzled over the tomatoes for that proper tart-sweet punch.
📝 Ingredients
Shopping List
- 1 unit carrot
- 1 unit eggplant
- 1 unit lemon
- 2 units potatoes
- 2 units tomatoes
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- 1 lb (454 g) chicken
- onion (to taste)
- 2 cups (370 g) rice
- to taste unit spices (chicken spices, seven spices, salt, whole spices like pepper, bay leaf, cardamom, clove)
👨🍳 Instructions
- 1
Boil the chicken until three-quarters cooked, adding spices and water.
- 2
Prepare the rice using the chicken broth or any preferred rice.
- 3
Cook the rice until three-quarters done and set aside.
- 4
Prepare a red sauce for the chicken using tomato paste, ketchup, lemon juice, and spices.
- 5
Layer the chicken at the bottom of a pot, then arrange the vegetables on top.
- 6
Add the rice over the vegetables and cover.
- 7
Cook on low heat for 15 minutes until fully cooked.
💡 Pro Tips
- ✓Salt your eggplant slices with 1 teaspoon kosher salt per pound and let drain for 30 minutes to remove bitter compounds and reduce oil absorption by up to 50% during frying.technique1 tsp salt per lb, 30 minutes
- ✓Use a 1.5:1 liquid-to-rice ratio when cooking rice to three-quarters doneness, as the rice will absorb remaining moisture from vegetables during the final steaming phase.technique1.5:1 ratio
- ✓Layer vegetables by density - place firm potatoes and carrots at bottom, softer eggplant and peppers on top, so cooking times equalize during the 15-minute steam.technique
- ✓Place a clean kitchen towel under the pot lid during final cooking to absorb excess steam and prevent rice from becoming mushy while ensuring even heat distribution.equipment
- ✓Let the finished maqluba rest off heat for 10 minutes before flipping to allow starches to set and prevent collapse when inverting the pot.timing10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Maqluba literally means 'upside down' in Arabic—the entire pot gets flipped in one dramatic motion to reveal layered perfection.
Upside Down Rice (Maqluba)
Dive into the flavors of the Middle East with our mouthwatering Upside Down Rice, or Maqluba! This one-pot wonder layers tender chicken, vibrant vegetables, and fragrant rice, creating a stunning dish that’s as delightful to serve as it is to eat. Get ready to flip your dinner routine upside down with this hearty, flavorful delight that’s sure to impress!
The Story
This Palestinian showstopper emerged from medieval Levantine kitchens around 1200 AD when Ayyubid dynasty cooks discovered that flipping an entire pot creates theater worthy of a sultan's court—what started as practical one-pot cooking for Bedouin tribes became the Middle East's answer to French tarte tatin, except instead of apples you get an architectural marvel of chicken, vegetables, and rice that collapses into edible chaos when unveiled.
Regional Twist
In Gaza's coastal districts, they swap regular potatoes for sweet potatoes and add whole baby eggplants instead of sliced, finishing with pomegranate molasses drizzled over the tomatoes for that proper tart-sweet punch.
📝 Ingredients
Shopping List
- 1 unit carrot
- 1 unit eggplant
- 1 unit lemon
- 2 units potatoes
- 2 units tomatoes
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- 1 lb (454 g) chicken
- onion (to taste)
- 2 cups (370 g) rice
- to taste unit spices (chicken spices, seven spices, salt, whole spices like pepper, bay leaf, cardamom, clove)
👨🍳 Instructions
- 1
Boil the chicken until three-quarters cooked, adding spices and water.
- 2
Prepare the rice using the chicken broth or any preferred rice.
- 3
Cook the rice until three-quarters done and set aside.
- 4
Prepare a red sauce for the chicken using tomato paste, ketchup, lemon juice, and spices.
- 5
Layer the chicken at the bottom of a pot, then arrange the vegetables on top.
- 6
Add the rice over the vegetables and cover.
- 7
Cook on low heat for 15 minutes until fully cooked.
💡 Pro Tips
- ✓Salt your eggplant slices with 1 teaspoon kosher salt per pound and let drain for 30 minutes to remove bitter compounds and reduce oil absorption by up to 50% during frying.technique1 tsp salt per lb, 30 minutes
- ✓Use a 1.5:1 liquid-to-rice ratio when cooking rice to three-quarters doneness, as the rice will absorb remaining moisture from vegetables during the final steaming phase.technique1.5:1 ratio
- ✓Layer vegetables by density - place firm potatoes and carrots at bottom, softer eggplant and peppers on top, so cooking times equalize during the 15-minute steam.technique
- ✓Place a clean kitchen towel under the pot lid during final cooking to absorb excess steam and prevent rice from becoming mushy while ensuring even heat distribution.equipment
- ✓Let the finished maqluba rest off heat for 10 minutes before flipping to allow starches to set and prevent collapse when inverting the pot.timing10 minutes