Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice) Recipe

Name: Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice) Recipe
Total time: 100 min
Ingredients: 2 tablespoons (30ml) extra-virgin olive oil; 4 whole chicken legs (about 2 pounds; 900g total), or a mix of drumsticks and thighs; 10 allspice berries; 10 whole black peppercorns; 5 whole cloves; 4-5 green cardamom pods; 2 bay leaves; 2 cinnamon sticks; 1 teaspoon (5g) tomato paste; 1 teaspoon turmeric; 1 medium yellow onion (about 8 ounces; 225g), peeled and left whole; 2 1/2 tablespoons (23g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1 pound 10.5 ounces (750g; about 3 1/2 generous cups) jasmine rice (see note); 2 medium eggplants (about 2 pounds; 910g total), sliced crosswise into 3/4 inch thick rounds; 1 medium cauliflower (about 1 1/2 pounds; 700g), cut into florets; Vegetable oil, for frying; 1 1/2 teaspoons ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly ground black pepper; 4 1/2 teaspoons (14g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1 tablespoon (15g) ghee or clarified butter; 1 cup slivered almonds (about 4 ounces; 115g); Olive oil or vegetable oil, for frying; Palestinian salad; Plain or Greek whole milk yogurt

foryoueats.com

This Palestinian Maqlubeh recipe creates a flavorful dish with tender, spiced meat, vegetables, and aromatic jasmine rice. Ready in 1 hr 40 min, serves 8.

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Ingredients

2 tablespoons (30ml) extra-virgin olive oil
4 whole chicken legs (about 2 pounds; 900g total), or a mix of drumsticks and thighs
10 allspice berries
10 whole black peppercorns
5 whole cloves
4-5 green cardamom pods
2 bay leaves
2 cinnamon sticks
1 teaspoon (5g) tomato paste
1 teaspoon turmeric
1 medium yellow onion (about 8 ounces; 225g), peeled and left whole
2 1/2 tablespoons (23g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
1 pound 10.5 ounces (750g; about 3 1/2 generous cups) jasmine rice (see note)
2 medium eggplants (about 2 pounds; 910g total), sliced crosswise into 3/4 inch thick rounds
1 medium cauliflower (about 1 1/2 pounds; 700g), cut into florets
Vegetable oil, for frying
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
4 1/2 teaspoons (14g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 tablespoon (15g) ghee or clarified butter
1 cup slivered almonds (about 4 ounces; 115g)
Olive oil or vegetable oil, for frying
Palestinian salad
Plain or Greek whole milk yogurt