What if my Makloubeh doesn't flip perfectly?

Don't worry, the taste is what truly matters! Next time, let the pot rest a bit longer and avoid pressing the rice too firmly.

Can I prepare Makloubeh without chicken?

Yes, absolutely! For a vegetarian version, you can omit the chicken and add more vegetables like cauliflower or carrots instead.

How long and how should I store leftover Makloubeh?

Leftover Makloubeh can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it briefly in the microwave or in a pot.

What side dishes pair well with Makloubeh?

Traditionally, Makloubeh is often served with a fresh yogurt or cucumber salad, which provides a lovely freshness to the hearty dish.

Makloubeh

Name: Makloubeh
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Arabic cuisine
Ingredients: 500g basmati rice; 4 chicken thighs; 2 eggplants, sliced; 2 tomatoes; 1 onion; 1 TL turmeric; 1 TL allspice; 1 TL cinnamon; oil for frying

Upside-down rice pot with eggplant, chicken and spices.

⏱ 60 min 👨‍🍳 medium 🍽 6 servings

5.0 / 5 · 1 ratings

Published on: 2026-02-19 · Last updated: 2026-05-09

Introduction

Makloubeh, an impressive dish from Arabic cuisine, is more than just a meal—it's a feast for the senses and a testament to rich culinary traditions. The name literally means "upside down," referring to the dramatic way this rice pot is served: it's inverted, revealing the bottom layer as the top and showcasing a beautiful mosaic of ingredients. Typical of the Levant region, Makloubeh combines tender chicken, aromatic eggplants, and fragrant basmati rice, all enhanced with a unique blend of spices. This dish tells stories of hospitality and shared meals, where family and friends gather to celebrate the abundance of life. It's a wonderful way to delve into the depths of Arabic culinary art and create a truly unforgettable taste experience.

Mise en Place: Makloubeh — Mise en Place – Makloubeh

Ingredients

500g basmati rice
4 chicken thighs
2 eggplants, sliced
2 tomatoes
1 onion
1 TL turmeric
1 TL allspice
1 TL cinnamon
oil for frying

Instructions

Slice the eggplants into approximately 1 cm thick rounds. Salt them generously on both sides and let them rest for at least 20 minutes to draw out moisture. Afterwards, pat them thoroughly dry. Heat vegetable oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown and tender. This takes about 3-4 minutes per side. Transfer cooked slices to kitchen paper to drain excess oil. Be careful not to burn them, as this would impart a bitter taste.
In a large, heavy-bottomed pot, heat a little vegetable oil over medium heat. Sear the washed and patted-dry chicken thighs on all sides until the skin is golden brown and crispy. Now add the turmeric, allspice, and cinnamon, and toast the spices briefly until fragrant – this enhances their aroma. Remove the chicken thighs from the pot and set them aside. Be careful not to burn the spices.
Now slice the onion and tomatoes. Carefully layer the prepared ingredients into the large pot. Begin with a layer of chicken thighs on the bottom. Distribute the fried eggplant slices over them, followed by the onion and tomato slices. Finally, add the thoroughly washed basmati rice evenly on top. Pour in enough hot broth so that the rice is well covered, with about 2 cm of liquid above it.
Cover the pot tightly with a suitable lid to prevent steam from escaping. Bring the liquid briefly to a boil, then immediately reduce the heat to the lowest setting. Let the Makloubeh simmer gently for 30 minutes without lifting the lid. The rice will absorb all the liquid and flavors. The cooking time is crucial for perfect consistency. Resist the temptation to peek!
After cooking, remove the pot from the heat and let it rest, still covered, for another 10 minutes. This allows the rice to settle and flavors to develop. Now for the exciting part: Place a large, flat serving platter upside down on the pot. Hold platter and pot firmly together and flip both with one swift, confident movement. Carefully lift the pot – a fragrant, artful mound of rice will appear. Serve immediately, perhaps garnished with fresh parsley.

Nutrition

520 kcal · 35g Protein · 55g Carbs · 18g Fat

Tips & Variations

Substitute chicken with lamb or chickpeas for a vegetarian version.
Prepare eggplants and chicken in advance to save cooking time on the actual day.
Avoid mushy rice by adhering to the precise water ratio and not stirring the rice.
Serve Makloubeh with a simple yogurt-dill salad or a fresh tomato-cucumber salsa.
For extra flavor, toast pine nuts or almonds and sprinkle them over before serving.

Frequently Asked Questions

What if my Makloubeh doesn't flip perfectly?: Don't worry, the taste is what truly matters! Next time, let the pot rest a bit longer and avoid pressing the rice too firmly.
Can I prepare Makloubeh without chicken?: Yes, absolutely! For a vegetarian version, you can omit the chicken and add more vegetables like cauliflower or carrots instead.
How long and how should I store leftover Makloubeh?: Leftover Makloubeh can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it briefly in the microwave or in a pot.
What side dishes pair well with Makloubeh?: Traditionally, Makloubeh is often served with a fresh yogurt or cucumber salad, which provides a lovely freshness to the hearty dish.