Maqluba (Traditional Arabic Rice Dish)

Maqluba is an incredibly tasty Middle Eastern dish made of rice, meat and sauteed vegetables. All the ingredients of the dish are laid out in layers in a skillet or other deep dish, which is turned upside down before serving. This is where the name comes from, which in translation literally means “upside-down”. Maqluba is very often served at family feasts, at holidays or feasts, most often along with yogurt or fresh salad.

It is difficult to trace the exact origin of the dish. But it is known that in a Baghdad culinary manuscript, written in the 13th century, a whole section is devoted to the maqluba. Various vegetables are used for this dish, mainly tomatoes, potatoes, eggplants and cauliflower, a little less often – onions and bell peppers. Sometimes you can find all these vegetables in a dish, but more often – some combination of them.

You can also use various kinds of meat – lamb, chicken, beef or veal. I chose the latter option. I recommend taking long-grain rice, because during cooking it should not turn into mush, so round-grain rice will not do here. Spices also play an important role so that the dish is rich in flavors and aromas. I used the most typical mixture for this dish: cinnamon sticks, bay leaves, turmeric, cardamom and allspice. After it is flipped onto a table, the maqluba can be garnished with nuts or fresh parsley. But every home in the Middle East has its own way of preparing this incredibly delicious dish.

The uniqueness of the maqluba is in the way it is prepared. The idea of layering vegetables and meat under the rice allows all the flavors to intertwine. The bottom layer is usually made with tomatoes, which prevent other vegetables, meat and rice from burning. You need to cook the maqluba over low heat. It is better to use a cast iron pot for cooking, it is also better if the dish is wide. I decided to cook a maqluba in an Instant Pot – it is also perfect for this dish.

How to prepare maqluba