Palestinian Maqluba Lamb Dish (Printable)

A fragrant Middle Eastern dish combining tender lamb, spiced rice, and roasted eggplant and potatoes.

# What You Need:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into 1/2 inch rounds
11 - 2 medium potatoes, sliced into 1/2 inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3-4 cups chicken or beef broth

# How to Make It:

01 - Rinse basmati rice under cold water until water runs clear, soak for 30 minutes, then drain.
02 - Combine black pepper, allspice, cinnamon, and salt; rub onto lamb or chicken pieces evenly.
03 - Heat 1 tablespoon vegetable oil in a large pot over medium-high heat; sear meat on all sides until browned. Remove and set aside.
04 - Add sliced onions to the pot and cook until softened. Return meat to pot, add broth to cover, and simmer on medium-low heat for 30 to 40 minutes until meat is nearly cooked. Remove meat and onions; reserve broth.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil, arrange on baking sheets, and roast for 20 to 25 minutes until golden and tender.
06 - In a large heavy-bottomed pot, place tomato slices covering the bottom. Layer roasted potatoes, then eggplant, followed by cooked meat and onions. Spread drained rice evenly on top, pressing gently.
07 - Mix turmeric, cumin, and salt into the reserved broth. Pour enough broth over rice to just cover (about 3 to 4 cups).
08 - Place a heatproof plate smaller than the pot’s diameter atop the rice to keep layers compact. Cover pot tightly with lid. Bring to a gentle simmer over medium heat, then reduce to low and cook undisturbed for 35 to 40 minutes until rice is cooked and liquid absorbed.
09 - Remove from heat and let rest, covered, for 15 minutes. Invert a large serving platter over the pot and carefully flip to unmold the dish upside down.
10 - Sprinkle toasted almonds or pine nuts and chopped parsley on top. Serve warm, optionally accompanied by yogurt or fresh salad.

# Expert Advice:

01 -
  • It feels like restaurant-quality magic, but the technique is more forgiving than it seems once you understand the layering logic.
  • One pot means minimal cleanup, yet the flavors are complex and deeply satisfying—aromatic spices, tender meat, and caramelized vegetables all working in harmony.
  • That moment when you flip it and see the golden crust is worth every minute of prep, and your guests will never believe you made it at home.
02 -
  • The rice needs to be drained completely after soaking, or you'll end up with a mushy, gluey result instead of fluffy grains—I learned this by ending up with rice that stuck together like congee.
  • Don't skip the plate on top of the rice layer; without it, the rice can shift during cooking and break apart when you flip, turning your beautiful dome into a jumbled mess.
  • The vegetables must be roasted until they're truly tender and golden, not just softened—this is what creates the caramelized crust that's so stunning when it becomes the top of the dish.
03 -
  • A nonstick or well-seasoned heavy-bottomed pot makes the flip so much less anxiety-inducing—you're less likely to have the rice stick to the bottom and tear when you invert it.
  • Use a platter that's slightly larger than your pot; this gives you room to maneuver and catch any ingredients that might slide to the edge as you flip.
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