Makloubeh

Name: Makloubeh
Cook time: 130 min
Total time: 130 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 0.9 kg Whole Chicken, cut into 8 pieces, skin-on, bone-in; 600g Medium-Grain Rice, rinsed and soaked 30 minutes, drained; 2 large Eggplants, sliced into 1.5 cm rounds; 1 heads of Cauliflower, cut into florets; 2 medium Potatoes, peeled and sliced into 1 cm rounds; 2 large Tomatoes, cut into 1 cm slices for the base of the pot; 1 large Onions, quartered; 4 cloves of Garlic, crushed; 150ml Neutral Oil, for frying vegetables; 2 tbsp Neutral Oil, for the pot; 2 leaves of Bay Leaf; 1 sticks of Cinnamon Stick; 4 pods of Cardamom Pods, whole; 4 cloves of Cloves, whole; 2 tsp Ground Allspice; 1 tsp Ground Cinnamon; 1 tsp Ground Turmeric; 1 tsp Ground Cumin; 1/2 tsp Ground Cardamom; 1/2 tsp Ground Coriander; 1 tsp Pepper (Black), freshly ground; 2 1/2 tsp Salt, fine, divided, to taste; 1.1 l Chicken Broth, hot (from cooking the chicken), enough to cover rice by 1–1.5 cm; 50g Blanched Almonds, toasted; 30g Pine Nuts, toasted; Some Fresh Parsley, chopped; 300g Laban

Makloubeh is a fragrant, comforting upside-down rice and vegetable pilaf crowned with tender chicken — a dramatic one-pot centerpiece that flips out onto the platter to reveal golden fried vegetables and richly spiced rice. Layers of eggplant, cauliflower, potatoes and tomato mingle with aromatic spices and a savory chicken broth for deep, satisfying flavor. Serve with toasted nuts, chopped parsley and cool laban for a beautiful, family-style meal.

Makloubeh is a fragrant, comforting upside-down rice and vegetable pilaf crowned with tender chicken — a dramatic one-pot centerpi... Show more

Traditional Middle Eastern Recipe

Health Grade

B+ · Healthy

Rating

4.1

Time

2 hrs

Price

1,71 €

Calories

1178 kcal

one pot

gluten free

high protein

low sugar

Method

Prep rice and veg

Rinse the Eggplant, Cauliflower, Potatoes, and Tomato. Rinse the Medium-Grain Rice under cold water until the water runs clear, then soak it for 30 minutes and drain well. While it soaks, slice the eggplant into 1.5 cm rounds, cut the cauliflower into bite-size florets, peel and slice the potatoes into 1 cm rounds, slice the tomato into 1 cm rounds, quarter the Onion, and crush the Garlic.

Simmer the chicken

Put the Whole Chicken pieces in a large pot with the Onion, Garlic, Bay Leaf, Cinnamon Stick, Cardamom Pods, Cloves, Ground Allspice, Ground Cinnamon, Ground Turmeric, Ground Cumin, Ground Cardamom, Ground Coriander, Pepper (Black), and about 1½ tsp of the Salt. Cover with water, bring it to a boil, then lower the heat and simmer gently for 35 minutes, skimming off any foam, until the chicken is cooked through. Lift out the chicken, strain the broth, and keep it hot for the rice.

Fry the vegetables

Heat the Neutral Oil in a wide skillet over medium-high. Fry the potatoes first, then the cauliflower, then the eggplant in batches, turning as needed until the pieces are tender and deeply golden, about 4–5 minutes per side for the potatoes and eggplant and 4 minutes for the cauliflower. Let the vegetables drain briefly on paper towels.

Build the pot

Use a heavy, wide pot with a tight lid and brush the bottom with the remaining neutral oil. Lay the tomato slices in a single layer on the base, then nestle in the chicken pieces skin-side down. Add the fried vegetables in a snug layer over the chicken, season the drained rice with the remaining salt, and spread it evenly over the top without compacting it too hard.

Cook the rice

Pour in about 1.1 l of the hot Chicken Broth, just enough to rise 1–1.5 cm above the surface. Bring the pot to a gentle boil, then cover tightly, reduce the heat to low, and simmer for 20 minutes until the rice is tender and the liquid is absorbed. Do not stir after the broth goes in; if the top looks uneven, give the pot a gentle shake instead.

Rest the pot

Take the pot off the heat and let it sit, covered, for 10 minutes so the layers set.

Unmold and serve

Run a thin knife around the edge, set a serving platter over the pot, and flip it over in one confident motion. If the Blanched Almonds and Pine Nuts are not already toasted, toast them in a dry skillet over medium heat for 2–3 minutes, shaking often, until fragrant and lightly golden. Roughly chop the Fresh Parsley, scatter the nuts and parsley over the top, and serve with Laban on the side.

Ingredients

Method

For 6 servings

Adjust servings

0.9 kg Whole Chicken, cut into 8 pieces, skin-on, bone-in
600g Medium-Grain Rice, rinsed and soaked 30 minutes, drained
2 large Eggplants, sliced into 1.5 cm rounds
1 heads of Cauliflower, cut into florets
2 medium Potatoes, peeled and sliced into 1 cm rounds
2 large Tomatoes, cut into 1 cm slices for the base of the pot
1 large Onions, quartered
4 cloves of Garlic, crushed
150ml Neutral Oil, for frying vegetables
2 tbsp Neutral Oil, for the pot
2 leaves of Bay Leaf
1 sticks of Cinnamon Stick
4 pods of Cardamom Pods, whole
4 cloves of Cloves, whole
2 tsp Ground Allspice
1 tsp Ground Cinnamon
1 tsp Ground Turmeric
1 tsp Ground Cumin
1/2 tsp Ground Cardamom
1/2 tsp Ground Coriander
1 tsp Pepper (Black), freshly ground
2 1/2 tsp Salt, fine, divided, to taste
1.1 l Chicken Broth, hot (from cooking the chicken), enough to cover rice by 1–1.5 cm

Garnish

50g Blanched Almonds, toasted
30g Pine Nuts, toasted
Some Fresh Parsley, chopped
300g Laban

🧂 Plus ~4g of salt

Nutrition

Per Serving.

Calories

1178 kcal

59% of Daily kcal

Protein

63 g

100% RDI

Fat

47 g

7.9g sat fat

Carbs

126 g

46% RDI

Sugar

20 g

41% RDI

Fiber

16 g

54% RDI

Salt

8.4 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B+ · 7.7 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

0.9 kg Whole Chicken, cut into 8 pieces, skin-on, bone-in
600g Medium-Grain Rice, rinsed and soaked 30 minutes, drained
2 large Eggplants, sliced into 1.5 cm rounds
1 heads of Cauliflower, cut into florets
2 medium Potatoes, peeled and sliced into 1 cm rounds
2 large Tomatoes, cut into 1 cm slices for the base of the pot
1 large Onions, quartered
4 cloves of Garlic, crushed
150ml Neutral Oil, for frying vegetables
2 tbsp Neutral Oil, for the pot
2 leaves of Bay Leaf
1 sticks of Cinnamon Stick
4 pods of Cardamom Pods, whole
4 cloves of Cloves, whole
2 tsp Ground Allspice
1 tsp Ground Cinnamon
1 tsp Ground Turmeric
1 tsp Ground Cumin
1/2 tsp Ground Cardamom
1/2 tsp Ground Coriander
1 tsp Pepper (Black), freshly ground
2 1/2 tsp Salt, fine, divided, to taste
1.1 l Chicken Broth, hot (from cooking the chicken), enough to cover rice by 1–1.5 cm

Garnish

50g Blanched Almonds, toasted
30g Pine Nuts, toasted
Some Fresh Parsley, chopped
300g Laban

🧂 Plus ~4g of salt

Makloubeh

Method

Prep rice and veg

Simmer the chicken

Fry the vegetables

Build the pot

Cook the rice

Rest the pot

Unmold and serve

Ingredients

Method

Garnish

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Garnish

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