Palestinian Maklouba Layered Dish (Print Version)

A fragrant layered dish combining spiced rice, tender chicken, cauliflower, and warm spices with a dramatic presentation.

# Ingredient List:

→ Chicken

01 - 2.65 lb bone-in chicken pieces (legs, thighs, or a whole chicken cut up)
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 - 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 - 1½ teaspoons ground cinnamon
15 - 1 teaspoon ground turmeric
16 - ½ teaspoon ground allspice
17 - ½ teaspoon ground cardamom
18 - 4 bay leaves

→ Broth

19 - 5 cups chicken stock or water

→ Garnish (optional)

20 - ¼ cup toasted pine nuts or slivered almonds
21 - ¼ cup chopped fresh parsley

# Recipe Steps:

01 - Rinse basmati rice thoroughly, then soak in cold water mixed 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 pieces evenly with salt and pepper. Brown the chicken on all sides, approximately 6 minutes, then remove and set aside.
03 - In the same pot, add sliced onion and cook until translucent. Stir in all spices (cumin, coriander, cinnamon, turmeric, allspice, cardamom, bay leaves) and cook for 1 minute to release aromas.
04 - Return browned chicken to the pot, pour in stock or water, bring to a boil, then reduce heat and simmer gently for 20 minutes. Remove chicken and reserve the broth separately.
05 - Heat vegetable oil in a deep frying pan. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels to remove excess oil.
06 - Line the bottom of a large heavy-bottomed pot (minimum 5 quarts) with fried potato slices. Layer browned chicken pieces over potatoes, then add fried cauliflower, and finally cover with the drained rice. Press layers down gently to compact.
07 - Pour enough reserved broth over the rice to just cover it (about 4 to 5 cups). Heat over medium until liquid bubbles at edges, then reduce heat to low, cover tightly, and cook undisturbed for 35 to 40 minutes.
08 - Turn off the heat and allow the dish to rest, covered, for 10 to 15 minutes to complete steaming and set.
09 - Remove the lid, place a large serving platter over the pot, and invert quickly and carefully to release the layered dish onto the platter. Gently lift off the pot to reveal the assembled layers.
10 - Sprinkle with toasted pine nuts or almonds and chopped fresh parsley before serving. Accompany with yogurt or salad if desired.

# Expert Suggestions:

01 -
  • One-pot cooking means less cleanup and more time enjoying the meal with people you care about.
  • The drama of inverting a perfectly cooked maklouba never gets old, and guests always gasp when it works.
  • Warm spices fill your kitchen with a scent so inviting that people start appearing in the doorway asking when dinner is ready.
02 -
  • Use a truly heavy-bottomed pot—a thin one will burn the bottom layer and ruin the whole dish; the weight distributes heat evenly so everything cooks gently.
  • Do not uncover the pot while it steams; the trapped steam is what cooks the rice perfectly and keeps the chicken moist.
  • The moment of flipping is less scary if you've let it rest and if you commit fully to the motion; hesitation is what causes things to stick.
03 -
  • Toast your pine nuts in a dry pan for just 2 to 3 minutes before garnishing; even 30 seconds too long and they turn bitter.
  • If your broth is bland, add a pinch of saffron soaked in warm water; it elevates the entire dish with color and subtle floral notes.
Go Back