Maqluba Recipe: Upside-Down Chicken and Rice

This Maqluba recipe—also spelled maqlooba, makloubeh, or maqlouba—is a stunning upside-down chicken and rice dish from the Levant region. Popular in Jordan, Palestine, Syria, and Lebanon, maqluba features tender meat, seasoned rice, and vegetables layered in a pot and flipped dramatically onto a serving platter.

The signature “flip” not only makes for a gorgeous presentation but also infuses the rice with the savory richness of the meat and spices. Traditionally served with cool yogurt salad or a Salata Arabiya, Maqluba is a showstopping main course full of comforting Middle Eastern flavor.

Growing Up with Maqluba

Growing up in Jordan, Maqluba was a cherished staple in our home. My mother would prepare it at least twice a month—sometimes with golden, tender cauliflower, other times with savory eggplant slices—but never both at once. And always, it was served alongside cool, creamy yogurt or a crisp Salata Arabiya.

For this version of the maqluba recipe, I combined my love for roasted cauliflower with my husband’s favorite—eggplant—for a veggie-packed twist that feels both traditional and fresh. Instead of deep frying, I roast the vegetables for a lighter, healthier approach without compromising on flavor.

I know this dish can seem complex at first glance—but don’t worry! I’ve broken it down into simple, step-by-step instructions. It’s easier than it looks and incredibly rewarding to make. This recipe yields a generous portion—perfect for four people over a couple of days (like we enjoy it at home), or for feeding a hungry group. You can also halve the ingredients for a smaller batch.

Get ready to flip your pot and wow your table with a beautiful, flavorful chicken maqluba that’s sure to impress!

What Vegetables to Use in Maqluba

The beauty of maqluba is its adaptability—especially when it comes to vegetables. This version features roasted eggplant and cauliflower, but feel free to customize based on what you love or have on hand.

Classic combinations include:

• Eggplant and cauliflower (as in this recipe)
• Potatoes and cauliflower for a heartier, starchy base
• A colorful mix of carrots, peas, zucchini, or green beans for a variety

You can go with just one vegetable or combine a few for extra flavor and texture. Roasting instead of frying keeps it lighter without sacrificing that rich, layered taste.

What Meat Works Best in Maqluba

Maqluba traditionally includes meat, but it’s just as satisfying in a vegetarian version. For meat lovers, both chicken and lamb are classic choices:

• Bone-in chicken thighs or legs hold up well during long simmering without drying out—making them ideal for chicken maqluba.
• Lamb’s shoulder adds richness and tenderness that melts into the dish.
• Beef can be used, but choose a cut that cooks quickly and stays tender.

No meat? No problem—just load up on roasted veggies and flavorful broth. The result is a hearty vegetarian maqlubathat’s just as satisfying.

What Kind of Rice to Use in Maqluba

Choosing the right rice is key to mastering maqluba. For best results, go with basmati rice—a long-grain variety that’s perfect for layered rice dishes like this.

Why basmati?

• It holds its shape well during slow cooking
• It absorbs flavor without turning mushy
• It delivers light, fluffy, and separate grains—exactly what you want in a perfect maqluba recipe

Tips for Perfect Rice in Maqluba

• Rinse the rice thoroughly in cold water until it runs clear. This removes excess starch and prevents clumping.
• Soak the rinsed rice in room-temperature water for about 20 minutes. This helps it cook evenly and stay fluffy.
• Avoid over-soaking (more than 30 minutes), which can cause the grains to break apart during cooking.

With the right rice and prep, you’ll end up with a beautifully textured chicken maqluba or vegetarian version that feels light yet deeply satisfying.

The Aromatic Soul of Maqluba

Spices are the heart and soul of a flavorful maqluba recipe. They infuse the rice, meat, and vegetables with warmth, depth, and irresistible aroma. Here’s a closer look at the key players:

• Cinnamon Sticks: Whole cinnamon adds subtle sweetness and a warm base that gently infuses the broth and chicken as it simmers.
• Bay Leaves: These add a layer of earthy, herbal notes that balance the richness of the dish.
• Lebanese 7 Spice: A must-have for many Middle Eastern recipes, this blend typically includes allspice, black pepper, cloves, cinnamon, nutmeg, and sometimes ginger. It brings complex warmth and a deep aromatic finish.
• Hawaj (or Hawaij) Spice: My personal favorite and secret weapon! This Yemeni-origin blend includes over 10 spices—like cardamom, turmeric, cumin, and black pepper—and brings incredible depth.
•  No Hawaj? Use 1½ teaspoons each of cardamom and turmeric for a close approximation. The flavor won’t be identical, but it still delivers beautiful warmth.

The Maqluba Master Pot: Choose Wisely, Flip Confidently

Achieving that iconic upside-down reveal starts with the right pot. Here’s what to consider when choosing the best pot for maqluba:

• Non-Stick Is Key: A non-stick pot ensures a smooth, clean release when you flip. No more heart-stopping moments where half the rice sticks to the bottom!

• Go Wide with Straight Edges: Choose a pot that’s wider than it is tall, with straight sides. This allows for even steam circulation and helps the top layers (which become the base once flipped) cook through evenly.

• Size Matters: If your pot is narrow or tall, scale down the recipe. A smaller maqluba will cook more uniformly and still look beautiful when plated.

• Bonus Flip Tip: Use a pot with folding or flat handles if possible. It gives you a better grip and more control when inverting the pot onto a platter for that satisfying, dramatic maqluba flip.

What to Serve with Maqluba

Maqluba is a complete meal on its own, but traditional sides and toppings can elevate it into a full Levantine feast. Here are some classic pairings to serve alongside your maqluba recipe:

• Plain yogurt – A cool, creamy contrast to the warm spices and savory rice
• Cucumber yogurt salad (Khiyar bi Laban) – Light, tangy, and refreshing
• Salata Arabiya – A chopped Middle Eastern salad with tomatoes, cucumbers, parsley, and a lemony olive oil dressing
• Fattoush – Toasted pita, crisp veggies, and sumac dressing for extra crunch and flavor

Top your chicken maqluba with:

• A sprinkle of fresh parsley for color and brightness
• Toasted pine nuts, cashews, or slivered almonds for richness and crunch

Choose side dishes that complement—not overpower—your dish, and scale servings depending on the crowd. And if you run into minor rice texture issues, don’t worry—I’ve included simple troubleshooting tips in the recipe notes to help you nail it every time.