Makloubeh - Upside-Down Rice Dish Recipe

Get ready to turn your world upside down (in the best way possible!) with Makloubeh, a truly spectacular traditional Middle Eastern rice dish that's as fun to make as it is to eat. Often called "upside-down rice," Makloubeh (pronounced mahk-LOO-beh) is a stunning layered rice meal featuring tender chicken, perfectly roasted vegetables, and aromatic spices, all cooked together and then dramatically flipped onto a serving platter. It’s a complete dinner recipe that’s incredibly satisfying and surprisingly easy to master, making it a fantastic addition to your collection of cooking recipes. This article will guide you through every step, from selecting the best ingredients to that show-stopping flip, ensuring your Makloubeh is a resounding success. You can jump straight to the recipe to start cooking rice now, or watch our quick video to see the magic unfold! This recipe covers Prep time: 45 minutes, Cook time: 1 hour 15 minutes, Total time: 2 hours, Servings: 6-8, Skill level: Medium, featuring baked veggies (traditional is fried for extra richness).

Ingredients

• 2 cups long-grain basmati rice
• 2 lbs bone-in, skin-on chicken thighs
• 1 large eggplant, about 1.5 lbs
• 1 medium head of cauliflower
• 2 medium potatoes
• 2-3 ripe tomatoes
• 1 large onion, sliced
• 3-4 cloves garlic, minced
• 2 tbsp olive oil (for browning chicken)
• 1/4 cup olive oil (for roasting vegetables)
• 1 tbsp 7-spice blend (or baharat)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• Salt to taste
• 4-5 cups chicken broth (low sodium preferred)
• 2-3 bay leaves
• 1-2 cinnamon sticks
• 3-4 green cardamom pods
• For Garnish:
• 1/2 cup toasted almonds or pine nuts
• Fresh parsley, chopped
• For Serving:
• Plain yogurt
• Simple chopped salad

Directions

1. Prep the rice:
   1. Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear. This removes excess starch, which helps the rice cook evenly and prevents it from becoming gummy.
   2. Transfer the rinsed rice to a bowl, cover with fresh water, and let it soak for at least 30 minutes, or up to an hour. Soaking helps the grains absorb water, leading to a more uniform cook and fluffier texture. Drain well before using.
2. Roast the vegetables (traditional is fried):
   1. Preheat your oven to 400°F (200°C).
   2. Slice the eggplant into 1/2-inch thick rounds, the potatoes into 1/4-inch thick rounds, and break the cauliflower into florets.
   3. Toss the vegetables with 1/4 cup olive oil, a pinch of salt, and a sprinkle of black pepper on a large rimmed baking sheet.
   4. Roast for 20-25 minutes, or until lightly browned and tender-crisp, but not fully soft or mushy. They will finish cooking in the pot.
3. Brown the chicken + aromatics:
   1. Pat the chicken thighs dry and season generously with salt, pepper, and half of the 7-spice blend.
   2. Heat 2 tablespoons of olive oil in a wide, heavy-bottomed pot (the same one you'll cook the Makloubeh in) over medium-high heat.
   3. Sear the chicken thighs, skin-side down first, until deeply golden brown, about 5-7 minutes per side. This quick sear develops incredible flavor. Remove the chicken and set aside.
   4. In the same pot, add the sliced onions and minced garlic. Sauté until softened and fragrant, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
4. Build the pot (layering pattern):
   1. Remove the onions and garlic from the pot and set aside.
   2. Add a thin layer of oil to the bottom of the pot if needed.
   3. Arrange the sliced tomatoes in an even layer on the bottom of the pot.
   4. Carefully layer the roasted eggplant slices over the tomatoes.
   5. Next, arrange the roasted potato slices.
   6. Then, add the roasted cauliflower florets.
   7. Place the browned chicken thighs on top of the vegetables.
   8. Sprinkle a thin layer of the sautéed onions and garlic over the chicken.
   9. Spread half of the drained, soaked rice over the chicken and vegetables. Season this layer with a sprinkle of the remaining 7-spice, turmeric, cumin, and a pinch of salt.
   10. Repeat the vegetable layers (eggplant, potatoes, cauliflower) if you have enough and your pot is tall enough.
   11. Top with the remaining rice, spreading it evenly.
   12. Gently pack down the layers with the back of a spoon or a spatula.
   13. Using the handle of a wooden spoon, poke several holes through the rice down to the bottom of the pot. This helps the broth circulate and cook the rice evenly.
5. Add broth + whole spices:
   1. Heat the chicken broth in a separate saucepan until warm.
   2. Slowly pour the warm broth over the rice, ensuring it seeps into all the layers through the poked holes.
   3. The broth level should come just over the top layer of rice, about 1/2 to 1 inch above the rice. Adjust as needed.
   4. Add the bay leaves, cinnamon sticks, and cardamom pods on top of the rice.
6. Cook + steam:
   1. Bring the pot to a gentle bubble over medium-high heat.
   2. Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid.
   3. Cook for 45-55 minutes, or until all the liquid has been absorbed and the rice is tender. To check for doneness, you can carefully listen for sizzling (indicating liquid is gone) or gently push a corner of the rice aside to see if any liquid remains. The top rice should be cooked through.
7. Rest + flip (the moment):
   1. Once cooked, remove the pot from the heat but keep the lid on. Let it rest for at least 20-30 minutes. This resting period allows the steam to redistribute, firming up the layers and making the flip much more successful.
   2. While resting, choose a large serving platter—it should be slightly bigger than the opening of your pot.
   3. When ready to flip, place the serving platter upside down over the pot.
   4. With oven mitts, firmly grasp the pot handles and, with your other hand, hold the platter securely.
   5. In one swift, confident motion, invert the pot and platter together.
   6. Hold it inverted for 5-10 minutes, allowing gravity to do its work and the contents to settle onto the platter.
   7. Slowly and carefully lift the pot straight up to reveal your stunning, perfectly flipped Makloubeh!
8. Garnish + serve:
   1. Garnish your beautiful Makloubeh with toasted almonds or pine nuts and fresh chopped parsley.
   2. Serve immediately with a side of cool, plain yogurt and a crisp chopped salad (like a simple cucumber and tomato salad) to balance the rich flavors. Enjoy your homemade lamb and rice or chicken and rice masterpiece!