Gluten-Free Maqluba
Experience the traditional flavors of the Middle East with a modern twist in this Gluten-Free Maqluba, a one-pot masterpiece perfect for family dinners or special occasions. This savory upside-down rice dish features layers of tender chicken, golden fried eggplant, crispy cauliflower, juicy tomatoes, and aromatic basmati rice seasoned with a blend of cinnamon, turmeric, and allspice. The recipe is entirely gluten-free, making it a flavorful option for those with dietary restrictions. Topped with toasted pine nuts and fresh parsley, this visually stunning dish is as impressive as it is delicious. Pair it with a creamy yogurt side or a crisp salad for a meal that’s both wholesome and satisfying. Ready in just 90 minutes, this gluten-free take on a beloved classic will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups Gluten-free white basmati rice
- 4 tablespoons Olive oil
- 1.5 pounds Chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 1 teaspoon Ground turmeric
- 2 medium Eggplants
- 1 medium head Cauliflower
- 2 large Tomatoes
- 4 cups Chicken broth
- 0.25 cup Pine nuts
- 0.25 cup Fresh parsley
Instructions
Rinse the rice in cold water until the water is clear, then soak it in warm water for 30 minutes. Drain and set aside.
Cut the eggplants into 1/2-inch-thick slices and sprinkle them with salt. Let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Fry the eggplant slices until golden brown on both sides. Set them aside on paper towels to drain excess oil.
Cut the cauliflower into small florets. In the same pan, add another tablespoon of olive oil and fry the cauliflower until golden brown. Remove and set aside.
In a heavy-bottomed pot or Dutch oven, heat the remaining tablespoon of olive oil. Season the chicken thighs with salt, pepper, cinnamon, allspice, and turmeric, then brown them on both sides until they are cooked through. Remove from the pot.
Slice the tomatoes into thick rounds and layer them on the bottom of the pot as the first layer.
Layer the fried eggplant slices over the tomatoes, followed by the fried cauliflower.
Next, place the browned chicken thighs over the vegetables.
Spread the soaked and drained rice evenly over the chicken. Pour the chicken broth over the rice, ensuring it is completely covered. Bring to a boil.
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 40 minutes, or until the rice is fully cooked and the liquid is absorbed.
While the Maqluba is cooking, toast the pine nuts in a dry pan over medium heat until golden brown. Set aside.
Once the rice is cooked, allow the pot to cool for a few minutes before flipping it onto a serving platter to reveal the layered contents. Sprinkle with toasted pine nuts and chopped parsley.
Serve warm with a side of yogurt or salad.
Nutrition Facts
Calories |
44856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2328.8 g | 204% | |
| Saturated Fat | 491.0 g | 168% | |
| Polyunsaturated Fat | 252.1 g | ||
| Cholesterol | 9374 mg | 213% | |
| Sodium | 120530 mg | 358% | |
| Total Carbohydrate | 2791.9 g | 69% | |
| Dietary Fiber | 554.0 g | 135% | |
| Total Sugars | 558.4 g | ||
| Protein | 3275.6 g | 447% | |
| Vitamin D | 697.6 mcg | 6% | |
| Calcium | 6578 mg | 35% | |
| Iron | 282.9 mg | 107% | |
| Potassium | 95002 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
