Palestinian Maklouba Layered Dish (Printable)

A fragrant Middle Eastern dish featuring spiced rice, tender chicken, cauliflower, and vegetables combined in layers.

# 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 - Water for soaking

→ Vegetables

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

→ Spices

12 - 2 teaspoons ground cumin
13 - 2 teaspoons ground coriander
14 - 1.5 teaspoons ground cinnamon
15 - 1 teaspoon ground turmeric
16 - 0.5 teaspoon ground allspice
17 - 0.5 teaspoon ground cardamom
18 - 4 bay leaves

→ Broth

19 - 5 cups chicken stock or water

→ Garnish (optional)

20 - 0.25 cup toasted pine nuts or slivered almonds
21 - 0.25 cup chopped fresh parsley

# Directions:

01 - Rinse basmati rice thoroughly and 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. Brown chicken pieces on all sides, approximately 6 minutes. Remove and set aside.
03 - Using the same pot, sauté sliced onion until translucent. Add all spices and bay leaves, stirring for 1 minute. Return chicken to pot, add chicken stock or water, bring to boil, then reduce heat and simmer for 20 minutes. Remove chicken and set aside. Reserve broth.
04 - Heat vegetable oil in a deep frying pan. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels.
05 - Line the bottom of a large heavy-bottomed pot (at least 5-quart capacity) with fried potato slices. Layer browned chicken pieces on top, followed by fried cauliflower, then drained rice. Press down gently to compact.
06 - Pour reserved broth over rice to just cover, about 4 to 5 cups. Heat pot over medium until liquid bubbles at edges, then reduce heat to low. Cover tightly and cook undisturbed for 35 to 40 minutes.
07 - Turn off heat and allow to rest, covered, for 10 to 15 minutes to let flavors meld.
08 - Remove lid carefully. Place a large serving platter over the pot and quickly invert to unmold the dish. Gently lift pot away. Garnish with toasted pine nuts or almonds and chopped parsley. Serve hot.

# Expert Advice:

01 -
  • It's a one-pot wonder that feels like you've been cooking all day, but the actual hands-on time is surprisingly manageable.
  • The spice blend is warm and complex without being overwhelming, and somehow every layer tastes different when you eat through the finished dish.
  • There's genuine theater in the final flip—your guests will gasp, and you'll feel like a magician.
  • Leftovers stay fragrant and delicious for days, which is rare for rice dishes.
02 -
  • The rice must be drained completely after soaking, or you'll end up with mushy, waterlogged grains that don't hold the structure you need for a successful flip.
  • That 35 to 40 minute cooking time is not flexible—too short and your rice won't be tender, too long and you'll burn the bottom layer, but trust the timing and you'll get a perfect golden crust.
  • The platter needs to be large enough to extend beyond the pot's rim, and your flip needs to be one smooth, confident motion or the whole thing can tumble awkwardly.
  • The vegetables must be fully cooled after frying before you layer them, or the heat will make them release moisture and turn soggy.
03 -
  • Use a pot that's heavy-bottomed and at least 5 liters; thin pots will burn the bottom layer, and small pots won't distribute heat evenly through all those layers.
  • The flip is easier and safer if you practice your confidence—hesitation is what causes things to slide or crumble, so own the motion and it'll work.
  • Make the maklouba the day before and reheat it gently in a low oven; the flavors actually deepen overnight, and you skip the nerve of the flip when you're tired.
Return