Fragrant Layered Palestinian Maklouba (Printable)

Layered spiced rice with tender chicken, cauliflower, and potatoes, infused with Middle Eastern spices and slow-cooked.

# Ingredient List:

→ 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 - Water for soaking

→ Vegetables

08 - 1 large head cauliflower, cut into florets
09 - 2 medium potatoes, peeled and sliced 3/8 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 ½ 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

# How to Prepare:

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 with salt and black pepper. Brown pieces on all sides for approximately 6 minutes, then remove and set aside.
03 - In the same pot, add sliced onion and sauté until translucent. Stir in cumin, coriander, cinnamon, turmeric, allspice, cardamom, and bay leaves, cooking for 1 minute to release aromas.
04 - Return the browned chicken to the pot. Pour in chicken stock or water, bring to a 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 and crisp. Drain on paper towels.
06 - In a large heavy-bottomed pot, layer fried potato slices at the bottom. Add browned chicken pieces next, followed by fried cauliflower, then drained rice. Press down gently to compact layers.
07 - Pour enough reserved broth over the rice to cover it by about 1 inch (approximately 4–5 cups). Place pot over medium heat. When liquid bubbles at edges, 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 steam to finish cooking the rice.
09 - Remove the lid. Place a large serving platter over the pot, then quickly invert to unmold the layered dish. Carefully lift the pot off. Garnish with toasted nuts and parsley. Serve immediately with yogurt or salad if desired.

# Expert Suggestions:

01 -
  • It's a one-pot meal that looks impossibly fancy when inverted, but tastes like home.
  • The spice blend wraps around chicken and rice in a way that feels both comforting and exotic.
  • Watching the layers cook undisturbed is oddly meditative, and the payoff is worth every minute of patience.
02 -
  • Do not uncover the pot while the rice is cooking; the trapped steam does the work, and every peek lets that precious heat escape.
  • The inversion is less scary than it sounds once you've done it once—a large platter, decisive movement, and confidence are all you need.
03 -
  • Use a heavy-bottomed pot that conducts heat evenly; this prevents the bottom layer from burning and ensures the rice cooks uniformly.
  • If your platter isn't large enough or you're nervous about the inversion, serve the dish directly from the pot in generous scoops—it tastes exactly the same and removes the pressure of the flip.
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