Maqluba (مقلوبة) — Jordanian Upside-Down Rice with Chicken

• 450 gbasmati rice
• 2 tspfine sea salt (for soaking the rice)
• 1200 gskinless bone-in chicken thighs
• 1large onion (halved)
• 4 clovegarlic (lightly crushed)
• 1 stickcinnamon
• 6 podgreen cardamom (lightly cracked)
• 2 leafbay leaves
• 1 tspwhole black peppercorns
• 1 tspground allspice
• 1.4 lwater
• 450 geggplant (cut into 1.5 cm rounds)
• 500 gcauliflower florets
• 400 gpotatoes (peeled and cut into 1 cm rounds)
• 3firm tomatoes (cut into 1 cm slices)
• 90 mlolive oil
• 1.5 tspground turmeric
• 2 tspLevantine baharat
• 0.5 tspground cinnamon
• 0.75 tspground black pepper
• 50 gtoasted slivered almonds
• 8 sprigflat-leaf parsley (leaves chopped)

Instructions

1. 1

   Rinse the basmati rice under cool running water until the water runs nearly clear. Soak it in a bowl with enough cool water to cover by 3 cm and 2 teaspoons fine sea salt for 30 minutes, then drain thoroughly.

2. 2

   Place the chicken thighs in a heavy pot with the halved onion, garlic, cinnamon stick, cardamom pods, bay leaves, peppercorns, allspice, 2 teaspoons salt, and 1.4 liters water. Bring to a boil, skim the foam, then simmer gently for 35 minutes until the chicken is cooked and the broth is fragrant.

3. 3

   Lift the chicken from the broth and set it on a tray until cool enough to handle. Strain the broth through a fine sieve and measure 950 ml for cooking the maqluba, adding hot water if needed to reach that amount.

4. 4

   Heat the oven to 220°C and line 2 baking sheets with parchment paper. Brush the eggplant, cauliflower, potatoes, and sliced onion with 75 ml of the olive oil, spread them in single layers, and roast for 25 minutes until browned at the edges and almost tender.

5. 5

   Mix the drained rice with turmeric, baharat, ground cinnamon, black pepper, and 1 teaspoon fine sea salt. This seasoning step gives the rice the warm Jordanian color and aroma expected in a proper maqluba.

6. 6

   Brush the bottom and sides of a straight-sided 24 cm heavy pot with the remaining 15 ml olive oil. Arrange the tomato slices over the base, then layer in the chicken, potatoes, eggplant, cauliflower, roasted onion, and finally the seasoned rice, pressing each layer gently but not compacting it.

7. 7

   Pour the measured hot broth slowly over the rice so the layers stay in place. Set the pot over medium-high heat until the liquid bubbles at the edges, then cover tightly, reduce the heat to low, and cook for 30 minutes.

8. 8

   Turn off the heat and let the covered pot rest for 15 minutes so the rice finishes steaming and the layers settle. This resting time is essential because flipping too early can make the maqluba collapse.

9. 9

   Run a thin spatula around the inner edge of the pot to loosen the rice. Place a large round platter over the pot, hold both firmly, invert in one confident motion, and leave the pot in place for 2 minutes before lifting it away.

10. 10

    Scatter the toasted almonds and chopped parsley over the revealed mound. Serve the maqluba hot with plain yogurt, cucumber salad, pickles, and shrak or markook bread for a Jordanian family-table meal.