Name: Maqluba: One-Pot Middle Eastern Upside-Down Rice with Eggplant, Potatoes, and Chicken Recipe
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Middle Eastern
Ingredients: 1 medium firm eggplant, sliced into ½ inch rounds; 2 pounds Yukon Gold potatoes, sliced into ¼ inch rounds; 2 large tomatoes, sliced; 2 pounds boneless skinless chicken thighs; 2 cups basmati rice, rinsed; 1 large onion, sliced; 4 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1 teaspoon black pepper, divided; 3 teaspoons 7 Spice, divided; 3 cups boiling water; Chopped parsley for garnish; Yogurt sauce, optional

Ingredients

1 medium firm eggplant (sliced into ½ inch rounds)

2 pounds Yukon Gold potatoes (sliced into ¼ inch rounds)

2 tablespoons olive oil, divided

1 teaspoon salt, divided

1 teaspoon black pepper, divided

2 large tomatoes (sliced)

2 pounds boneless skinless chicken thighs

3 teaspoons 7 Spice, divided

1 large onion (sliced)

2 cups basmati rice (rinsed)

3 cups boiling water

Chopped parsley (for garnish)

Instructions

Step 1: Preheat the oven to 400°F. Line a baking sheet with paper towels and place the eggplant slices on it. Sprinkle with ½ teaspoon salt and let them sweat for 30 minutes. Pat dry with paper towels, then replace with parchment paper. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon pepper, toss, and bake for 30 minutes, flipping halfway through.

Step 2: On another parchment-lined baking sheet, arrange the potato slices. Drizzle with the remaining 1 tablespoon olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Toss and bake alongside the eggplant for 30 minutes, flipping halfway through.

Step 3: In a medium bowl, combine chicken thighs with 1 tablespoon olive oil, 3 teaspoons 7 Spice, 1 teaspoon salt, and ½ teaspoon pepper. Heat remaining 1 tablespoon olive oil in a large 8-quart heavy-bottom nonstick pot over medium heat. Cook the sliced onions until soft and translucent, about 5–7 minutes. Add chicken and cook undisturbed for 7 minutes, then flip and cook another 5–7 minutes until cooked through. Remove chicken and onions and set aside.

Step 4: Arrange the bottom of the pot with tomato slices. Layer eggplant slices over the tomatoes, then potatoes, followed by the cooked chicken and onions, and finally the rinsed rice on top. Place a large round plate on top of the rice to keep layers pressed together.

Step 5: In a heatproof bowl, mix boiling water with remaining 1 teaspoon 7 Spice and ½ teaspoon salt and pepper to create a broth. Carefully pour the broth over the plate to cover the rice. Cover the pot and cook on low heat for 15 minutes. Remove the plate and continue cooking for 10 more minutes.

Step 6: Let the pot cool for 15 minutes. Then invert the pot over a large serving plate to reveal the layered dish. Garnish with chopped parsley and serve with yogurt sauce if desired.

Tips & Variations

For a vegetarian version, substitute the chicken with sautéed mushrooms or additional vegetables like cauliflower and use vegetable broth.

Soaking the eggplant with salt helps reduce bitterness and excess moisture, improving texture after baking.

Use fresh 7 Spice blend or substitute with a mix of cumin, coriander, cinnamon, allspice, and black pepper for an authentic flavor.

Rinse the basmati rice until water runs clear to remove excess starch and prevent clumping.

FAQs

Can I use a different type of rice?

Basmati rice is preferred for its fragrance and fluffiness, but long-grain rice can be used as a substitute. Avoid short-grain rice as it tends to be stickier and less ideal for this layered dish.

What is 7 Spice?

7 Spice is a Middle Eastern blend commonly including cumin, coriander, cinnamon, allspice, black pepper, cloves, and nutmeg. It adds warmth and depth to the dish. You can buy it premixed or make your own at home.