Maqluba (Upside-Down Rice)

Maqluba gets its drama from the theatrical flip that reveals golden layers of crispy eggplant, potatoes, and caramelized onions topping fluffy rice and tender chicken. The vegetables fry until deeply browned before everything cooks together in one pot, creating pockets of savory, slightly sweet flavor throughout. Make this showstopper when you want to impress at the table and have about an hour to spare.

Ingredients

3 pounds (1.4 kg) chicken thighs and drumsticks, skin on

2 cups (400 g) basmati rice

4 cups (950 ml) chicken broth

3 medium eggplants (about 1.5 pounds or 680 g), cut into 1/4-inch thick rounds

3 medium potatoes (about 1 pound or 450 g), cut into 1/4-inch thick rounds

1 large onion (about 8 ounces or 225 g), sliced into rings

1/2 cup (120 ml) vegetable oil for frying vegetables

2 tablespoons (30 g) ghee or butter

1 teaspoon (2 g) ground cinnamon

1/2 teaspoon (1 g) ground allspice

1/2 teaspoon (1 g) ground black pepper

1 teaspoon (6 g) salt, plus more to taste

2 cloves garlic, minced

1/4 teaspoon (0.5 g) ground cardamom (optional but traditional)

Instructions

Prepare the rice by rinsing 2 cups basmati rice under cold running water until the water runs clear, about 2-3 minutes, then set aside. Heat 4 cups chicken broth in a separate pot until it comes to a boil, then keep it on low heat.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, fry the eggplant rounds until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt while still warm. Fry the potato rounds in the same oil until golden and almost cooked through, about 3-4 minutes per side. Transfer to the paper towel plate.

In the same oil, fry the onion slices until caramelized and deep golden brown, about 8-10 minutes, stirring occasionally. Transfer to the paper towel plate, reserving about 1/4 cup of the flavorful oil for later use.

Season the chicken pieces generously on all sides with salt, pepper, cinnamon, allspice, and ground cardamom. Heat 2 tablespoons ghee in a large heavy-bottomed pot (preferably 12-14 inches or 30-35 cm in diameter) over medium-high heat. Brown the chicken pieces on all sides until golden, about 3-4 minutes per side. Remove the chicken and set aside.

In the same pot, layer the ingredients starting with half of the fried potatoes on the bottom, followed by half of the eggplant slices, then sprinkle with minced garlic and the reserved caramelized onions. Place the browned chicken pieces on top. Layer the remaining eggplant, then the remaining potatoes, creating an even surface.

Sprinkle the rinsed rice evenly over the layered vegetables and chicken. Pour the hot chicken broth over the rice and drizzle the reserved 1/4 cup frying oil over the top. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly with a lid or aluminum foil, and cook for 30-35 minutes until all liquid is absorbed and rice is tender with a slight firmness.

While the maqluba finishes cooking, prepare your serving platter by lining it with extra cauliflower or tomato slices if desired (traditional presentation). When the rice is done, remove from heat and let rest for 2-3 minutes without opening the lid.

Place the serving platter upside-down directly over the pot. Using oven mitts to protect your hands, carefully and confidently flip the entire pot and platter together in one quick motion. Let sit for 10-15 seconds, then slowly lift the pot away, leaving the maqluba on the platter with the golden crust facing up.