Easy Makluba Recipe – Traditional Palestinian Upside-Down Rice
Makluba recipe
Today on the Takrecipe website, we’re making Makluba, a delicious and aromatic Middle Eastern dish that means “upside down” in Arabic. This layered one-pot meal features fluffy rice, spiced meat, and perfectly cooked vegetables, all flipped onto a plate for a show-stopping presentation. It’s packed with warm spices, deep flavors, and a satisfying texture.
Ingredients (Serves 6)
- For the Rice and Meat:
- 2 cups basmati rice (rinsed and soaked for 30 minutes)
- 500g lamb or chicken (cut into pieces)
- 1 large onion (chopped)
- 4 cups water (for cooking)
- 2 tablespoons vegetable oil
- Spices:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- For the Vegetables:
- 1 medium eggplant (sliced and fried)
- 1 small cauliflower (cut into florets and fried)
- 2 carrots (sliced)
- 2 medium potatoes (sliced and fried)
- For Garnishing:
- ¼ cup toasted almonds
- ¼ cup toasted pine nuts
- Fresh parsley (chopped)
Cook the Meat
Heat 2 tablespoons of oil in a deep pot. Sauté the chopped onion until golden brown. Add the lamb or chicken and cook until browned on all sides. Add all the spices and mix well. Pour in 4 cups of water and let the meat simmer for about 40 minutes (for lamb) or 25 minutes (for chicken) until tender. Once cooked, remove the meat and strain the broth (save it for cooking the rice).
Prepare the Vegetables
Heat oil in a frying pan and fry the eggplant slices, cauliflower florets, and potatoes until golden brown. Slice the carrots and sauté them lightly in the same pan. Drain excess oil on paper towels.
Assemble the Makluba
In a deep, heavy-bottomed pot, layer the cooked meat at the bottom. Next, add the fried eggplant, cauliflower, potatoes, and carrots, spreading them evenly. Drain the soaked rice and layer it over the vegetables. Slowly pour in the reserved broth until the rice is just covered (about 2.5 cups of broth). Place a heavy lid on the pot and cook over medium heat until the broth is absorbed (about 15 minutes). Reduce to low heat, cover with a clean kitchen towel under the lid, and let it steam for another 10-15 minutes.
Flip and Serve
Once done, let the pot rest for 10 minutes before flipping. Place a large serving platter over the pot, then quickly and carefully flip it upside down. Tap the pot gently and remove it to reveal the perfectly layered Makluba. Garnish with toasted almonds, pine nuts, and fresh parsley. Serve hot with yogurt and a fresh Middle Eastern salad.
Cooking Tips:
Basmati Rice
🟢It absorbs flavors well and stays fluffy after cooking.
Don’t Skip Soaking the Rice
🟢This prevents the rice from becoming mushy.
Pack the Layers Firmly
🟢This helps maintain the dish’s shape when flipped.
Use a Non-Stick Pot
🟢To avoid the ingredients sticking when flipping.
Rest Before Flipping
🟢Letting it sit ensures the dish stays intact.