Maqloubeh (Middle Eastern Rice)! Recipe (with Video)

Preparation of Chicken and Stock
1. In a nonstick pot add oil and once hot add garlic.
2. Fry for 2-3 minutes then add onion.
3. Then add bay leaves and cinnamon stick.
4. Mix for a minute before adding in the ground spices.
5. Now time to add the chicken.
6. Cook until meat looks cooked from the outside while the spices have completely covered the meat.
7. Now add the water and let the meat cook completely on medium to low heat for 30-45 minutes.
8. Once it’s cooked, separate the chicken from the stock and strain the stock.
Frying the Veggies
1. Cut thin round slices of potatoes and eggplant and fry until lightly golden.
2. Set it aside.
Preparation of Rice
1. Wash and soak the rice.
2. Set it aside for 30 minutes.
3. Now drain the rice and place it in a bowl.
4. Add salt, pepper, tomato paste and mix well.
Layering and Cooking
1. Time to layer everything in a nonstick pan.
2. Place a round piece of parchment paper on the bottom of the pan so the eggplant doesn’t stick or use sliced tomatoes.
3. Now place eggplants, meat, potatoes (in that order).
4. Spoon the rice and add another layer of eggplant and potatoes.
5. Finally cover it with the rest of the rice.
6. Place a small plate on top of the rice and gently pour 1 1/2 liters of broth.
7. Remove the plate and cook for 10 minutes on medium high heat and then simmer it for 30 minutes.
Final Steps
1. Once the rice is cooked, it’s time to flip the maqloubeh.
2. Be careful as the pot will be heavy.
3. Now sprinkle some pan toasted pine nuts on top.