Palestinian Maqluba Layers Dish (Print Version)

Hearty Middle Eastern dish combining tender meat, aromatic rice, and layered roasted vegetables in a striking presentation.

# What You'll Need:

→ Meats

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

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into 3/8-inch rounds
11 - 2 medium potatoes, sliced into 3/8-inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3-4 cups chicken or beef broth

# How to Make It:

01 - Rinse the rice in cold water until clear, soak for 30 minutes, then drain.
02 - Combine black pepper, allspice, cinnamon, and salt; rub onto lamb shanks or chicken pieces.
03 - Heat 1 tablespoon vegetable oil in a large pot over medium-high heat, brown the meat on all sides, then remove and set aside.
04 - Sauté sliced onion in the same pot until soft. Return meat to pot, add broth to cover, and simmer 30–40 minutes until nearly cooked. Reserve broth, remove meat and onions.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil, arrange on baking sheets, and roast 20–25 minutes until tender and golden.
06 - In a heavy-bottom pot, layer tomato slices on bottom, followed by roasted potatoes, roasted eggplants, cooked meat and onions, then top with drained rice, pressing gently.
07 - Stir turmeric, cumin, and salt into reserved broth. Pour enough broth over rice to barely cover, approximately 3 to 4 cups.
08 - Place a plate or smaller heatproof lid atop rice to keep layers tight; cover pot with lid.
09 - Bring to a gentle simmer over medium heat; reduce to low and cook undisturbed for 35–40 minutes until liquid is absorbed and rice is tender.
10 - Remove from heat and keep covered for 15 minutes to allow flavors to meld.
11 - Place a large serving platter over the pot and carefully flip to unmold the dish. Garnish with toasted nuts and chopped parsley. Serve immediately.

# Additional Tips::

01 -
  • One stunning presentation that looks like you spent all day in the kitchen but tastes even better than it looks.
  • Aromatic spices and tender meat create layers of flavor that unfold with every bite.
  • It's the ultimate crowd-pleaser that feels special enough for guests but comforting enough for family.
02 -
  • Roast your vegetables before layering; raw eggplant releases water that will break down your carefully built structure and turn everything mushy.
  • The flip is less dramatic than it sounds—as long as you rested the pot long enough, the layers cling together and release cleanly; use a platter that's at least as large as your pot mouth.
  • Never skip rinsing and soaking the rice; it's the difference between fluffy, separate grains and a starchy paste that holds the layers together like glue instead of sitting above them.
03 -
  • Toast your almonds or pine nuts yourself just before serving; store-bought toasted nuts lose their brightness if they sit for too long, but fresh-toasted nuts add a final burst of warmth and fragrance.
  • A squeeze of fresh lemon juice over the top before serving brightens every layer and cuts through the richness without overwhelming the spices.
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