Palestinian Maklouba Layered Dish (Print)

A Middle Eastern dish with spiced rice, tender chicken, cauliflower, and fried potatoes cooked in layers and inverted.

# What You Need:

→ Chicken

01 - 2.65 pounds bone-in chicken pieces (legs, thighs or cut-up whole chicken)
02 - 1 teaspoon salt
03 - 1 teaspoon ground black pepper
04 - 1 tablespoon olive oil

→ Rice

05 - 2 cups basmati rice
06 - 1 tablespoon salt
07 - Cold water for soaking

→ Vegetables

08 - 1 large head cauliflower, cut into florets
09 - 2 medium potatoes, peeled and sliced 0.4 inch thick
10 - 1 large onion, sliced
11 - Vegetable oil for frying

→ Spices

12 - 2 teaspoons ground cumin
13 - 2 teaspoons ground coriander
14 - 1 1/2 teaspoons ground cinnamon
15 - 1 teaspoon ground turmeric
16 - 1/2 teaspoon ground allspice
17 - 1/2 teaspoon ground cardamom
18 - 4 bay leaves

→ Broth

19 - 5 cups chicken stock or water

→ Garnish (optional)

20 - 1/4 cup toasted pine nuts or slivered almonds
21 - 1/4 cup chopped fresh parsley

# Directions:

01 - Rinse basmati rice thoroughly, then soak in cold water with 1 tablespoon salt for 30 minutes. Drain and set aside.
02 - Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown on all sides for about 6 minutes. Remove and set aside.
03 - In the same pot, add sliced onion and sauté until translucent. Add cumin, coriander, cinnamon, turmeric, allspice, cardamom, and bay leaves; stir for 1 minute until fragrant.
04 - Return chicken to pot, add chicken stock or water, bring to boil, then reduce heat and simmer for 20 minutes. Remove chicken and reserve the broth.
05 - Heat vegetable oil in a deep pan. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels.
06 - Line bottom of a large heavy-bottomed pot (at least 5 liters) with fried potato slices. Layer browned chicken pieces on top, then fried cauliflower, and finally drained rice. Press down gently.
07 - Pour reserved broth over rice to just cover (approximately 4-5 cups). Place pot over medium heat until liquid bubbles at edges, then reduce heat to low. Cover tightly and cook undisturbed for 35-40 minutes.
08 - Turn off heat and let rest covered for 10-15 minutes to allow flavors to meld.
09 - Remove lid, place large serving platter over pot, and carefully invert to unmold the dish. Gently lift off pot. Garnish with toasted pine nuts or almonds and chopped parsley. Serve immediately.

# Helpful Hints:

01 -
  • It's a one-pot wonder that looks impossibly elegant but comes together in one dramatic motion.
  • The aroma alone will convince everyone at your table that you've been cooking all day.
  • Layered textures and warm spices create something that feels both comforting and sophisticated.
02 -
  • Don't skip soaking the rice—it's the difference between grains that stay separate and ones that clump together.
  • The vegetables need to be fried until genuinely golden and crispy; they're not just softening, they're caramelizing and adding flavor to the layers.
  • That final rest after cooking is non-negotiable if you want the maklouba to hold its shape when you flip it.
03 -
  • Use a pot with a heavy bottom and a tight-fitting lid so the rice steams evenly without burning.
  • If the bottom starts sticking slightly before the rice finishes cooking, that's good—you want a little caramelization, not a lot.
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