Ma Aloubeh

Discover the allure of Ma'aloubeh, a traditional Middle Eastern comfort dish that translates to "upside down" for its striking presentation. This vibrant one-pot masterpiece layers tender chicken thighs, golden-fried eggplant, potatoes, carrots, and fluffy basmati rice, seasoned to perfection with warm spices like cinnamon, allspice, and cardamom. The dish is inverted onto a serving platter to reveal its colorful layers, creating a feast for both the eyes and palate. Infused with savory chicken stock and topped with toasted almonds and fresh parsley for added crunch and freshness, this aromatic dish is ideal for family gatherings or special occasions. Perfectly balanced flavors and an irresistible texture make Ma'aloubeh a must-try for anyone looking to explore authentic Middle Eastern cuisine.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 medium-sized Eggplant
• 2 medium-sized Potatoes
• 3 medium-sized Carrots
• 1.5 pounds Chicken thighs
• 2 cups Basmati rice
• 1 large Onion
• 4 cloves Garlic
• 1 teaspoon Ground allspice
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cardamom
• 4 tablespoons Vegetable oil
• 4 cups Chicken stock
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 cup Slivered almonds (optional)
• 0.25 cup Fresh parsley (for garnish)

Directions

Step 1

Peel the eggplant and cut it into 1/2-inch thick slices. Sprinkle some salt on the slices, set them aside for 15 minutes to draw out excess moisture, and then rinse and pat dry.

Step 2

Slice the potatoes and carrots into 1/4-inch rounds. Set aside.

Step 3

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chicken thighs, season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of ground allspice. Sear the chicken until golden on all sides. Remove and set aside.

Step 4

In the same pot, add 1 more tablespoon of vegetable oil and sauté the finely chopped onion and minced garlic until fragrant and lightly golden. Remove and set aside.

Step 5

Heat the remaining 1 tablespoon of vegetable oil in a frying pan. Fry the eggplant, potatoes, and carrots in batches until lightly golden. Remove and place on paper towels to drain any excess oil.

Step 6

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 7

Layer the ingredients in the same large pot used earlier. Start by placing the chicken thighs at the bottom, followed by layers of fried eggplant, potatoes, carrots, and sautéed onions. Top it off with the rinsed rice.

Step 8

In a separate bowl, combine the chicken stock, ground cinnamon, ground cardamom, and 1 teaspoon of salt. Pour this mixture over the rice and ingredients until the liquid just covers the top of the rice.

Step 9

Cover the pot with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer for 40–45 minutes, or until the rice is fully cooked and the liquid is absorbed.

Step 10

Once fully cooked, let the pot rest for 10 minutes off the heat. Carefully invert the pot onto a large serving dish. Gently lift the pot to reveal the Ma'aloubeh.

Step 11

Optional: Toast the slivered almonds in a dry pan until golden brown. Sprinkle the almonds and freshly chopped parsley over the Ma'aloubeh before serving.

Nutrition Facts

Serving size	4394.6 grams (4394.6g)

Amount per serving	% Daily Value*
Calories	3868

Total Fat 174.30g	223%
Saturated Fat 32.40g	162%
Polyunsaturated Fat 34.60g
Cholesterol 725mg	242%
Sodium 7143mg	311%
Total Carbohydrate 309.50g	113%
Dietary Fiber 58.00g	207%
Total Sugars 64.90g
Protein 282.00g	564%

Vitamin D 48IU	238%
Calcium 744mg	57%
Iron 31mg	173%
Potassium 7796mg	166%

*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.

Source of Calories

Fat: 39.9%

Protein: 28.7%

Carbs: 31.5%