Authentic Jordanian Maqluba Recipe (Chicken & Cauliflower): Golden Turmeric Secret

Nov 07, 2025 Arabic Recipes

Views (10452) Comments (0)

• • Prep Time
  • 1 hr 15 mins
• • Cook Time
  • 1 hr 45 mins
• • Total Time
  • 3 hr
• • Servings
  • 8 people
• • Skill Level
  • Intermediate
• • Cuisine Type
  • Jordanian

Approximate Nutritional Information (Per Serving)

Calories: 890 kcal

Protein: 48 g

Fat: 55 g

Carbohydrates: 100 g

Dish Description: Jordanian Maqluba is a flavourful celebration, distinguished by its deep golden-yellow color from turmeric, and a delicious blend of fluffy short-grain rice and fried vegetables (eggplant, cauliflower, potatoes) with tender chicken pieces. We present this recipe with meticulous precision to ensure its success and achieve the authentic taste suitable for generous Jordanian hospitality.

Let us begin the journey of preparing the great Victory Dish—the original Jordanian Maqluba!

Ingredients and Measurements

First: Chicken and Yellow Broth

• Chicken: 1 whole chicken, cut (or 8 pieces).
• Rice: 3 cups short-grain rice (Egyptian), washed and soaked for 30 minutes.
• Onion: 1 large onion, quartered.
• Turmeric (for the broth): 1.5 teaspoons (added to the broth to give it its distinct golden color).
• Whole Spices: 2 bay leaves, cardamom pods (5-7), cloves (4), 1 small cinnamon stick, whole black peppercorns.
• Salt and water (for boiling).

Second: Vegetables and Oil

• Eggplant (Aubergine): 2-3 large pieces (cut into thick slices).
• Cauliflower (Zahra): 1 medium head (cut into florets).
• Potatoes: 2-3 medium pieces (cut into thick slices).
• Tomatoes (Optional): 2 tomatoes, sliced (for the pot base).
• Vegetable oil for deep-frying.

Third: Rice Seasoning Spices

• Ground Turmeric: ½ teaspoon (to mix directly with the rice).
• Mixed Spices (Maqluba Spice Mix): 1.5 teaspoons.
• Ground Cinnamon: ½ teaspoon.
• Ground Cardamom: ½ teaspoon.
• Salt and black pepper (to taste).

Detailed Preparation Method

Phase 1: Preparing the Broth and Chicken

1. Boiling the Chicken: In a large pot, heat a little oil. Sauté the chicken and onion for a few minutes.

2. Turmeric and Spices: Add the whole spices and salt, then cover the chicken pieces with water. Remove the foam (scum). Add 1.5 teaspoons of the basic turmeric to the broth to achieve the distinctive golden-yellow color.

3. Simmering: Cover the pot and simmer over low heat for 45-60 minutes until the chicken is fully cooked. Strain the broth and keep it hot for cooking the rice.

Phase 2: Frying and Preparing the Vegetables

1. Preparing Eggplant: Sprinkle salt on the eggplant slices and leave them in a colander for 30 minutes to draw out moisture. Thoroughly pat the eggplant dry with kitchen paper before frying.

2. Frying: In hot, deep oil, fry the potatoes, then the cauliflower, then the eggplant in batches until golden. Remove the vegetables and drain well on kitchen paper to remove excess oil.

Phase 3: Assembling and Cooking the Maqluba

1. Seasoning the Rice: Drain the soaked short-grain rice well. In a bowl, mix the rice with all the seasoning spices (including the extra turmeric) until the rice color is consistent.

2. Layering the Pot (Assembly): Use a suitable deep pot:

   1. Base Layer: Arrange the round slices of tomato on the bottom of the pot (optional).

   2. Chicken Layer: Place the boiled chicken pieces over the base layer.

   3. Vegetable Layer: Arrange a beautiful, consistent layer of the fried vegetables (eggplant, potatoes, cauliflower) over the chicken.

   4. Rice Layer: Gently and evenly spread the seasoned rice over the vegetable layer.

3. Adding Broth: Carefully pour the hot yellow chicken broth until it covers the rice to a height of about 1 to 1.5 cm only above the rice surface (this ratio is ideal for short-grain rice).

4. Cooking:

   1. Place the pot over high heat until the broth begins to boil and absorb.

   2. Once the broth level drops to the rice level, reduce the heat to the lowest setting, and cover the pot tightly. Simmer for 30-40 minutes until the rice is fully cooked.

Phase 4: Flipping and Serving (The Crucial Step)

1. Resting: After cooking, turn off the heat and leave the pot covered for 10 to 15 minutes to "rest" the rice and allow the ingredients to set.

2. Flipping: Place a wide, flat serving platter over the pot opening, and flip the pot over with a swift, confident motion.

3. Serving: Gently lift the pot to reveal the beautifully stacked Maqluba.

Serving and Accompaniments

1. Garnish the Maqluba with toasted almonds and pine nuts.

2. Serve the Maqluba hot.

3. The essential accompaniments are Yogurt (Labneh) or Cucumber and Yogurt Salad (Jat'a), and fresh Arabic salad.

Sahtein wa 'Afiah! (Enjoy your meal and well-being!)