Fragrant Palestinian layered dish (Printer-friendly)

A fragrant Middle Eastern dish with spiced rice, chicken, cauliflower, and potatoes layered and cooked together for rich flavor.

# Required Ingredients:

→ Chicken

01 - 2.6 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 - 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

# How-To Steps:

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 all sides for about 6 minutes, then remove and set aside.
03 - In the same pot, sauté sliced onion until translucent. Add cumin, coriander, cinnamon, turmeric, allspice, cardamom, and bay leaves; stir for one minute to release aromas.
04 - Return chicken to the pot, add chicken stock or water, bring to a boil, then reduce heat and simmer for 20 minutes. Remove chicken and reserve broth.
05 - Heat vegetable oil in a deep frying pan. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels.
06 - Line the bottom of a large heavy-bottomed pot with fried potato slices. Layer browned chicken pieces on top, followed by fried cauliflower, and then drained rice. Press gently to compact.
07 - Pour enough reserved broth to just cover the rice (approximately 4 to 5 cups). Place pot over medium heat until liquid bubbles at edges, then reduce heat to low, cover tightly, and cook undisturbed for 35 to 40 minutes.
08 - Turn off heat and allow the pot to rest, covered, for 10 to 15 minutes to complete cooking.
09 - Remove the lid, place a large serving platter over the pot, and quickly invert to unmold the dish. Gently lift the pot off. Garnish with toasted nuts and parsley before serving.

# Expert Suggestions:

01 -
  • It tastes like comfort wrapped in warm spices, and one bite transports you straight to a family table.
  • The dramatic inversion moment never gets old, and your guests will be absolutely amazed when that perfect dome emerges.
  • Every component—crispy potatoes, tender chicken, golden cauliflower—stays distinct even though everything cooks together.
02 -
  • The inversion is less scary than it looks once you realize that the potato layer acts like glue; if your potatoes are thin and evenly cooked, everything will hold together.
  • Don't skip the resting period—those 10 to 15 minutes allow the rice to absorb any remaining liquid and the layers to firm up just enough to survive the flip.
  • The sound of the rice settling in the pot as you flip is your reward; it means everything is working.
03 -
  • Use a heavy-bottomed pot—it distributes heat evenly and prevents the bottom from browning too quickly while the top stays undercooked.
  • Slice your potatoes consistently thin, and make sure they're evenly fried; this is your insurance policy for a successful flip.
  • Serve maklouba hot with cooling elements on the side—plain yogurt or a crisp Arabic salad with lemon and olive oil will balance the richness beautifully.
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