Palestinian Maqluba Lamb Layers (Printer-friendly)

Fragrant layers of tender lamb, aromatic rice, and roasted vegetables combine in a Middle Eastern classic.

# What You'll Need:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into 3/8-inch rounds
11 - 2 medium potatoes, sliced into 3/8-inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3 to 4 cups chicken or beef broth

# Directions:

01 - Rinse the rice under cold water repeatedly until clear, then soak for 30 minutes and drain.
02 - Combine black pepper, allspice, cinnamon, and salt to season the lamb or chicken thoroughly.
03 - Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Brown the meat on all sides until golden, then remove and set aside.
04 - Add sliced onion to the same pot and sauté until soft. Return meat to the pot, cover with broth, and simmer for 30 to 40 minutes until nearly tender. Reserve broth, then remove meat and onions.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil, arrange on baking sheets, and roast for 20 to 25 minutes until golden and tender.
06 - In a heavy-bottomed pot, layer tomato slices evenly on the bottom, followed by roasted potatoes, roasted eggplant, meat with onions, and finally the drained rice, pressing lightly to compact.
07 - Mix turmeric, cumin, and salt into reserved broth. Pour enough broth over the rice to just cover, approximately 3 to 4 cups.
08 - Place a plate or heatproof lid smaller than the pot directly on the rice to maintain compact layers, then cover with the pot lid.
09 - Bring to a gentle simmer over medium heat, then reduce to low. Cook undisturbed for 35 to 40 minutes until rice is tender and liquid absorbed.
10 - Remove from heat and let rest, covered, for 15 minutes to finalize cooking and set layers.
11 - Invert a large serving platter over the pot and carefully flip to unmold the dish. Garnish with toasted nuts and chopped parsley before serving.

# Expert Advice:

01 -
  • That theatrical flip at the end feels like magic, but it's really just layers of flavor that somehow all taste better when they're upside down.
  • It's the kind of dish that makes people linger at the table, asking for more of everything—the crispy potatoes, the tender meat, the toasted nuts scattered on top.
  • Once you master this, you've got a showstopper that looks restaurant-quality but comes entirely from your own two hands.
02 -
  • The flip is scary the first time, but it works beautifully if your rice-to-liquid ratio is right and you've let it rest; I learned this the hard way after lifting the pot too early and watching half of it stay behind.
  • Roasting your vegetables is non-negotiable—raw eggplant releases water directly into your rice, and you end up with a soggy, collapsed finish instead of that glorious golden dome.
  • Your pot matters; a nonstick or well-seasoned heavy-bottomed pot prevents sticking on the bottom layer and makes the flip so much easier.
03 -
  • Make your broth the day before if you can; it gives the flavors time to develop and makes your cooking day so much easier.
  • If you're nervous about the flip, practice placing the platter and getting your hands in the right position before you actually do it—muscle memory makes the difference.
  • Save any extra toasted nuts to sprinkle over yogurt or salads for the next few days; they're too good to waste.
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