Palestinian Maklouba Layers (Printable Version)

A fragrant layered Palestinian dish featuring spiced rice, cauliflower, vegetables, and succulent chicken cooked together.

# What You 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 cauliflower head, 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:

01 - Rinse basmati rice thoroughly, then soak in cold water with 1 tablespoon salt for 30 minutes. Drain and set aside.
02 - Heat olive oil in a large pot over medium-high heat. Season chicken pieces with salt and black pepper. Brown chicken on all sides, approximately 6 minutes. Remove and set aside.
03 - In the same pot, sauté sliced onion until translucent. Add cumin, coriander, cinnamon, turmeric, allspice, cardamom, and bay leaves; stir for 1 minute. Return chicken to pot, add stock or water, bring to a boil. Reduce heat and simmer for 20 minutes. Remove chicken, reserving 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 over potatoes, then add fried cauliflower, and top with drained rice. Press gently to compact layers.
06 - Pour reserved broth over rice to just cover (approximately 4 to 5 cups). Place pot over medium heat until liquid bubbles at edges. Reduce heat to low, cover tightly, and cook undisturbed for 35 to 40 minutes.
07 - Turn off heat and let the pot rest, covered, for 10 to 15 minutes.
08 - Remove lid and place a large serving platter over the pot. Quickly invert to unmold the dish. Carefully lift the pot away. Garnish with toasted nuts and chopped parsley. Serve hot.

# Expert Tips:

01 -
  • It's a complete meal in one pot—rice, protein, vegetables, all layered and cooked together with no extra pans at the end.
  • The spice blend is warm and complex without being hot, building flavors as it cooks.
  • That moment when you flip it onto the platter and the whole thing tumbles out perfectly is pure kitchen theater.
02 -
  • The broth quantity is crucial—too little and your rice stays chalky, too much and it becomes mushy. Aim for just-covered and trust your senses.
  • That final flip works better if your platter is large enough and your pot is well-seasoned or non-stick; a little oil on the platter bottom helps it slide.
  • Don't skip the resting period; those 10 to 15 minutes let the rice set so your masterpiece doesn't fall apart when you turn it over.
03 -
  • Salt your rice soaking water generously—this seasons the rice evenly and prevents it from absorbing too much water and turning soft.
  • Use a meat thermometer on the chicken if you're nervous; it should hit 165°F (74°C) in the thickest part, though it will usually get there during the simmer.
  • If your first flip feels shaky, give the platter a gentle sideways wiggle as you lift the pot—it helps everything release cleanly.
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