Maqluba-style upside-down chicken and rice with cauliflower and aubergine

Palestinian ‘upside-down’ rice — spiced chicken, cauliflower and aubergine layered with rice, flipped onto a platter so the crispy bottom becomes the crown.

Ingredients

• 1.2 kg chicken pieces (thighs and drumsticks)
• 1 large aubergine, sliced 1 cm thick
• 1 small cauliflower, broken into florets
• 2 large onions, sliced
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 2 tsp ground allspice
• 1 tsp ground turmeric
• 1 tsp ground cardamom
• 500 g basmati rice, rinsed
• 1 litre chicken stock
• 50 g pine nuts or slivered almonds, toasted
• Fresh parsley and mint, chopped
• Salt and black pepper
• Olive oil

Method

1. Brown the vegetables. Heat 3 tbsp olive oil in a wide pan. Fry the aubergine slices for 3 minutes per side until golden. Remove. Fry the cauliflower florets for 4-5 minutes until golden. Remove.

2. Brown the chicken in the same pan for 4 minutes per side. Add the onions and garlic and cook for 5 minutes. Stir in all the spices and season.

3. Layer. In a heavy-bottomed pot (for the flip later), layer: aubergine, then cauliflower, then chicken (skin side down). Sprinkle the rice over the chicken.

4. Add the stock and bring to a simmer. Cover tightly and cook on the lowest heat for 25-30 minutes until the rice is tender and has absorbed the stock.

5. Rest off the heat for 10 minutes. Loosen the edges with a knife.

6. The flip. Place a large platter upside-down over the pot. Holding both tightly, flip in one confident motion. Lift the pot off slowly.

7. Garnish with toasted nuts and fresh herbs. Serve with yoghurt.

Notes

Maqluba literally means ‘upside-down’ in Arabic. The suspense of the flip is part of the ritual — get everyone to watch.