Layered Palestinian Maklouba (Printable)

A fragrant Middle Eastern dish combining spiced rice, cauliflower, potatoes, and chicken cooked in harmonious layers.

# What You Need:

→ Chicken

01 - 2.64 lbs bone-in chicken pieces (legs, thighs, or a whole chicken cut up)
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 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

# Directions:

01 - Rinse the 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 pepper. Brown the chicken evenly on all sides, approximately 6 minutes. Remove and set aside.
03 - In the same pot, add sliced onions and sauté until translucent. Add cumin, coriander, cinnamon, turmeric, allspice, cardamom, and bay leaves, stirring for 1 minute to release aromas.
04 - Return chicken pieces to the pot, pour in chicken stock or water, bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove chicken and reserve the broth.
05 - Heat vegetable oil in a deep pan. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels to remove excess oil.
06 - Arrange fried potato slices evenly at the bottom of a large heavy-bottomed pot (minimum 5 liters). Layer browned chicken pieces over potatoes, then add fried cauliflower, and finally the drained rice on top. Press gently to compact.
07 - Pour enough reserved broth over the rice to cover it by about an inch (approximately 4 to 5 cups). Place the pot over medium heat. When liquid begins to bubble at the edges, reduce heat to low, cover tightly, and cook undisturbed for 35 to 40 minutes.
08 - Turn off heat and let the pot rest covered for 10 to 15 minutes to allow steam to finish cooking the rice.
09 - Remove the lid, place a large serving platter over the pot, and quickly invert to unmold. Gently lift off the pot to reveal the layered dish. Garnish with toasted nuts and chopped parsley. Serve hot.

# Expert Suggestions:

01 -
  • The inversion moment is genuinely thrilling—you get that satisfying reveal every single time you make it.
  • One pot holds everything, so cleanup is refreshingly simple despite the impressive final result.
  • The warm spice blend feels sophisticated without being intimidating, and it somehow tastes even better as leftovers.
02 -
  • The pot and platter have to be in full contact during the inversion or your carefully built layers will slip apart—use a platter that's at least as wide as your pot.
  • Every stove is different, so if your rice isn't fully tender after 40 minutes, give it another 5 to 10 minutes under the lid instead of panicking and lifting it during cooking.
03 -
  • Use a pot with a tight-fitting lid and resist every urge to peek during cooking; the steam does all the work, and lifting the lid releases precious heat.
  • If you're nervous about the inversion, practice with a smaller batch first or ask someone to help—having a second pair of hands makes the moment less stressful.
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