Maqluba

In the heart of a bustling Middle Eastern market, I found myself drawn to a small, unassuming food stall by the intoxicating aroma of spices and roasting vegetables. The vendor, an older man with a kind smile, invited me to sit on a low stool as he prepared a fresh batch of Maqluba.

As the market buzzed around me—vendors shouting their prices, children laughing, the scent of fresh bread mingling with incense—the vendor deftly flipped the pot, revealing a perfectly layered Maqluba. He handed me a plate, urging, “Eat, eat! This is the taste of home.”

With my first bite, I was hit with the warmth of the spices, the tender chicken, and the crispy vegetables, all wrapped in the fluffiest rice. It was more than just food—it was a connection to the people around me, a shared moment in the heart of the market. As I finished, the vendor grinned, “Now you’ve tasted the real Middle East.”

Eating Maqluba in that market wasn’t just about the dish itself; it was about being part of the community, even if just for a moment. Every bite was a taste of tradition, a reminder that sometimes, the best meals aren’t served in restaurants but in the middle of everyday life.

Ingredients

• 2 cups basmati or long-grain rice
• 4 cups water
• 1 whole chicken (cut into 8 pieces) or 4 chicken thighs
• 2 large eggplants, sliced into rounds
• 2 large potatoes, sliced into rounds
• 2 medium carrots, sliced
• 1 medium onion, finely chopped
• 2 tomatoes, sliced into rounds
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• Salt and pepper to taste
• 1/4 teaspoon ground black pepper
• 1/4 cup pine nuts or slivered almonds (optional, for garnish)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prepare the Rice: Rinse the rice under cold water until the water runs clear. Soak the rice in warm water for about 30 minutes, then drain well.

2. Cook the Chicken: In a large pot, add the chicken pieces, covering them with water. Add a pinch of salt, the chopped onion, and a few whole spices if desired. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is cooked through. Remove the chicken and set aside, reserving the broth.

Did you know? In some Persian households, Tahdig is so cherished that family members have been known to “negotiate” who gets the biggest piece before the meal even starts! It’s not uncommon for Tahdig to be more popular than the main course itself.

3. Fry the Vegetables: While the chicken is cooking, heat olive oil in a large frying pan. Fry the eggplant, potato slices, and carrots until golden brown. Set aside on paper towels to drain excess oil.

4. Assemble the Maqluba: In the bottom of a large, deep pot, arrange the tomato slices to cover the base. Layer the fried eggplant, potatoes, and carrots over the tomatoes. Place the cooked chicken pieces on top of the vegetables. Sprinkle the cumin, turmeric, cinnamon, allspice, salt, and black pepper over the chicken and vegetables. Finally, spread the drained rice evenly over the chicken and vegetables.

5. Cook the Maqluba: Gently pour the reserved chicken broth over the rice until it just covers the rice by about 1 inch. Bring the pot to a boil, then reduce the heat to low. Cover the pot tightly with a lid and let it cook for 30-40 minutes, or until the rice is fully cooked and the liquid is absorbed.

6. Flip and Serve: Once the cooking is complete, let the Maqluba rest for 10 minutes. Carefully place a large serving platter over the pot, then, with a firm grip, flip the pot upside down to invert the Maqluba onto the platter. Garnish with toasted pine nuts or slivered almonds and fresh parsley if desired.