This recipe is a variation of the famous “Maqluba” (which literally means “upside-down”), though the specific method of splitting the rice into two colors—red tomato and yellow turmeric—makes it a bit more festive than the standard version. It’s a labor-intensive Sunday dinner kind of meal. You have to fry every vegetable individually, simmer a stock, and then assemble the whole tower.
I’ll be honest, the “flip” at the end is the most stressful moment in my kitchen. Sometimes the cake holds its shape perfectly, and sometimes it collapses into a delicious messy pile. The taste is exactly the same either way—rich with ghee, soft eggplant, and spices—so don’t worry if your first attempt isn’t structurally sound.
Ingredients
The Protein & Stock
- 2.2 lbs (1 kg) chicken pieces (bone-in thighs or drumsticks work best for stock)
- 1 tbsp minced garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp mixed spice (Baharat or Garam Masala)
- Zest of 2 lemons
- 5 cups water
The Fried Vegetables
- 1 cup vegetable oil (for frying)
- 2 medium eggplants, sliced into thick rounds
- 3 medium potatoes, sliced
- 1 cup cauliflower florets
- 1 large onion, sliced into rings
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tomatoes, sliced
The Rice Layers
- 2 cups basmati rice, soaked and drained
- 4 tbsp tomato sauce (puree)
- 1 tsp turmeric powder
- 1 tbsp chopped green onions
- Salt and black pepper
Garnish
- 2 tbsp butter
- 2 tbsp pine nuts
Instructions
- Make the Broth: In a large pot, heat a splash of oil. Sauté the garlic and chicken pieces with the coriander, cumin, mixed spice, lemon zest, salt, and pepper. Once the chicken is browned, add the 5 cups of water. Simmer until the chicken is cooked through. Important: Remove the chicken and set it aside, but save the broth.
- The Frying Marathon: While the chicken boils, heat the frying oil in a skillet. You need to fry the vegetables in batches: eggplant, potatoes, cauliflower, onions, and peppers. You want them fully cooked and golden. Drain them well on paper towels to avoid a greasy final dish.
- Par-cook the Rice: Add the soaked rice to the hot chicken broth. Boil for about 7–8 minutes. The water should be mostly evaporated, but the rice should still have a little bite.
- Color the Rice: Divide the rice into two separate bowls.
- Bowl 1 (Red): Mix with the tomato sauce, an extra ½ cup of water (if the rice looks dry), and a pinch of salt/pepper.
- Bowl 2 (Yellow): Mix with the turmeric powder and green onions.
- The Assembly: Grease a heavy-bottomed non-stick pot (a Dutch oven works well).
- Layer 1: Arrange the fried vegetables and chicken pieces at the bottom. Press them down gently.
- Layer 2: Spread the Red (Tomato) Rice over the chicken.
- Layer 3: Spread the Yellow (Turmeric) Rice on top.
- The Steam: Cover the pot with aluminum foil and then the lid. Place it on the lowest heat setting for 20 minutes. This steams the layers together.
- The Flip: Remove from heat and let it rest for 10 minutes (this helps it hold together). Place a large serving platter over the pot and flip it over. Lift the pot slowly.
- Finish: Fry the pine nuts in the butter until golden and pour over the rice.
Why You’ll Love This Recipe
- Presentation: The two-tone rice and the mosaic of vegetables on top make it a stunning centerpiece.
- Flavor Depth: Because the rice is cooked in the spiced chicken stock first, it absorbs way more flavor than plain steamed rice.
- Complete Meal: You get your starch, protein, and veggies all in one scoop.
Chef’s Tips for Perfection
- Salting Eggplant: Eggplants can be bitter and spongy. Sprinkle salt on the raw slices and let them sit for 20 minutes before frying. Rinse and pat dry. This stops them from soaking up too much oil.
- The “Flip” Anxiety: If you are nervous about flipping a heavy pot, you can just serve it from the pot with a large spoon. It tastes the same, even if it’s not the traditional “cake” shape.
- Pot Choice: Use a non-stick pot if possible. If you use stainless steel, line the bottom with parchment paper or extra tomato slices to prevent sticking.
Storage and Reheating
This dish keeps well in the fridge for 3–4 days. Reheat it in a microwave or a skillet. It doesn’t freeze particularly well because the potatoes and eggplant can get mushy upon thawing.
Nutritional Notes
This is a calorie-dense comfort food, primarily due to the frying of the vegetables. To lighten it up, you can roast the vegetable slices in the oven with a spray of oil instead of deep frying them, though the flavor will be slightly less rich.
Best Authentic Middle Eastern Stuffed Eggplant with Rice & Chicken
