Palestinian Maklouba Layered Dish (Printable)

A fragrant layered dish with spiced rice, cauliflower, tender chicken, and vegetables, cooked and inverted for serving.

# What You'll Need:

→ Chicken

01 - 2.6 lbs bone-in chicken pieces (legs, thighs, or cut-up whole chicken)
02 - 1 teaspoon salt
03 - 1 teaspoon ground black pepper
04 - 1 tablespoon olive oil

→ Rice

05 - 2 cups basmati rice
06 - 1 tablespoon salt
07 - Water for soaking

→ Vegetables

08 - 1 large head cauliflower, cut into florets
09 - 2 medium potatoes, peeled and sliced 0.4 inches thick
10 - 1 large onion, sliced
11 - Vegetable oil for frying

→ Spices

12 - 2 teaspoons ground cumin
13 - 2 teaspoons ground coriander
14 - 1 ½ teaspoons ground cinnamon
15 - 1 teaspoon ground turmeric
16 - ½ teaspoon ground allspice
17 - ½ teaspoon ground cardamom
18 - 4 bay leaves

→ Broth

19 - 5 cups chicken stock or water

→ Garnish (optional)

20 - ¼ cup toasted pine nuts or slivered almonds
21 - ¼ cup chopped fresh parsley

# How to Make It:

01 - Rinse basmati rice thoroughly, soak in cold water with 1 tablespoon salt for 30 minutes, then drain and set aside.
02 - Heat olive oil over medium-high heat in a large pot. Season chicken with salt and pepper, brown on all sides for about 6 minutes, then remove and set aside.
03 - In the same pot, sauté sliced onion until translucent. Add all spices and bay leaves, stirring for 1 minute. Return chicken, pour in stock or water, bring to boil, reduce heat, and simmer 20 minutes. Remove chicken and reserve broth.
04 - Heat vegetable oil in a deep pan. Fry cauliflower florets and potato slices in batches until golden. Drain on paper towels.
05 - Line bottom of a large heavy-bottomed pot with fried potato slices, layer browned chicken pieces on top, then fried cauliflower, and finally the drained rice. Press down gently.
06 - Pour reserved broth over rice to just cover (approximately 4–5 cups). Cook over medium heat until liquid bubbles at edges, reduce heat to low, cover tightly, and cook undisturbed for 35–40 minutes.
07 - Turn off heat and let rest, covered, for 10–15 minutes.
08 - Remove lid, place large serving platter over pot, and carefully invert to unmold. Gently lift off pot. Garnish with toasted nuts and parsley, serve hot with yogurt or salad if desired.

# Expert Advice:

01 -
  • It's a one-pot wonder that feels fancy enough for guests but simple enough to make on a quiet weeknight.
  • The spice blend creates a fragrance so warm and welcoming that people gather in the kitchen before the dish even hits the table.
  • That dramatic inversion moment never gets old—it's part dinner and part theater.
02 -
  • Don't skip the potato layer at the bottom—it acts as a cushion and catches all those gorgeous caramelized bits that make the base irresistible.
  • The inversion is less scary if your pot is truly heavy-bottomed and your platter is large enough; I've seen people use a sheet pan and it works beautifully.
03 -
  • Use a pot that's at least 5 liters and heavy-bottomed; this prevents hot spots and gives you the thermal mass to invert confidently.
  • If your rice seems dry after 35 minutes, you can add a splash more broth before continuing, but stop before it becomes soupy.
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