Palestinian Maklouba Layered Dish (Printable)

Fragrant Palestinian dish featuring spiced chicken, cauliflower, potatoes, and aromatic rice in layered presentation.

# What you'll need:

→ Chicken

01 - 2.65 lb bone-in chicken pieces (legs, thighs, or cut 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 - Cold water for soaking

→ Vegetables

08 - 1 large head cauliflower, cut into florets
09 - 2 medium potatoes, peeled and sliced 0.4 inch 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

# Method:

01 - Rinse rice thoroughly and 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 with salt and pepper. Brown on all sides for about 6 minutes, then remove and set aside.
03 - Sauté sliced onion in the same pot 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 and reserve broth.
04 - Heat vegetable oil in a deep pan. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels.
05 - Arrange fried potato slices at the bottom of a large heavy pot. Layer browned chicken pieces over potatoes, then fried cauliflower, and finally drained rice. Press gently to compact.
06 - Pour reserved broth over rice to just cover (approximately 4 to 5 cups). Place pot over medium heat until edges bubble, then reduce heat to low, cover tightly and cook undisturbed for 35 to 40 minutes.
07 - Turn off heat and let rest, covered, for 10 to 15 minutes. Remove lid, place a serving platter over the pot, and quickly invert to unmold the layered dish. Lift pot carefully.
08 - Sprinkle with toasted pine nuts or almonds and chopped parsley. Serve hot, optionally with yogurt or salad.

# Expert Advice:

01 -
  • That showstopping inversion moment when everything comes out as one perfect, fragrant dome is pure kitchen magic.
  • The spices are warm and balanced without being overwhelming, and each bite carries the crispy, tender contrast that makes this dish so addictive.
  • It feeds a crowd, comes together in under two hours, and tastes even better when you understand why each layer matters.
02 -
  • The inverted moment only works if the rice has cooked long enough to form a cohesive layer—undercooked rice will tumble out in a mess, so don't rush the cooking time.
  • A heavy-bottomed pot is non-negotiable because thin pots create hot spots that burn the bottom layer while the top stays underdone.
03 -
  • If you're nervous about the inversion, practice the motion with an empty pot and platter once before cooking—knowing your movement will be smooth builds confidence.
  • Use a pot with a well-fitted lid because any steam escaping means the rice dries out instead of cooking properly.
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