Maqluba

La storia di questo piatto

Maqluba is the Levant turned upside down — a buried treasure of aubergine, lamb, and saffron rice that reveals itself only in the act of inversion, like a secret the earth decides, finally, to confess. It carries within it the dust of Damascus, the olive groves of Palestine, the loud tenderness of Syrian grandmothers who measure love not in grams but in the silence before the reveal.

Ingredienti

• 1 kg Whole chicken
• 400 g Basmati rice
• 3 medium Eggplants
• 3 medium Onions
• 750 ml Chicken broth
• 200 ml Extra virgin olive oil
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 4 pieces Cloves
• 1 teaspoon Ground coriander
• 2 teaspoons Salt
• 1 teaspoon Black pepper, ground
• 100 g Pine nuts
• 80 g Raisins

Preparazione

1. Cut the chicken into 8 pieces (thighs, drumsticks, wings, and breast halved) and pat dry thoroughly with paper towels. Heat 100 ml of extra virgin olive oil in a large heavy-bottomed skillet over medium-high heat (approximately 180°C) and sear the chicken on all sides for 3-4 minutes until it achieves a deep golden color with crispy skin. Transfer the chicken to a plate and sprinkle with salt, pepper, cinnamon, nutmeg, and coriander while still hot.
2. Slice the eggplants lengthwise into slices approximately 5 mm thick, sprinkle generously with coarse salt on both sides, and let rest in a colander for 15 minutes to remove moisture and bitterness. Pour the remaining oil (100 ml) into a large skillet over medium-high heat (approximately 190°C) and when it begins to smoke lightly, fry the eggplant slices 2-3 minutes per side until evenly golden and tender. Transfer to paper towels.
3. Peel and slice the onions into rings approximately 1 cm thick, then separate the rings. In a medium skillet, warm the remaining 100 ml of oil over medium heat (approximately 160°C) and add the onions, stirring frequently for 8-10 minutes until they become golden and sweet, with edges lightly caramelized and a fragrant sweetness perfuming the air. Add the pine nuts and raisins in the final 2 minutes, toasting everything together.
4. Bring the chicken broth to a boil in a pot over medium-high heat (approximately 200°C) and maintain it at a constant temperature. In a wide non-stick skillet at least 30 cm in diameter, arrange a layer of fried eggplant slices slightly overlapping on the bottom, followed by a layer of raw rice scattered evenly, then the onion mixture with pine nuts and raisins, and finally the seared chicken arranged decoratively. Pour the hot broth (previously infused with cloves and strained) around the chicken, allowing the rice to absorb it gradually.
5. Cover the skillet with aluminum foil or an appropriate lid and cook over medium heat (approximately 160°C) for 30-35 minutes, checking that the rice absorbs the broth without burning on the bottom. When the rice is almost cooked and the broth nearly completely absorbed, you will hear a slight crackling sound from the bottom: this auditory indicator signals that the bottom rice is lightly caramelizing and developing that golden crust (tahdig) characteristic of this dish.
6. Turn off the heat, cover again with the lid, and let rest for 3-4 minutes. Place a large serving platter (minimum 35 cm diameter) inverted over the skillet, hold both vessels firmly together with both hands, and execute a decisive, swift motion flipping everything in one fluid movement. Carefully lift the skillet: you will see the magnificent dome emerge intact, with golden rice at the bottom and the layers of eggplant and chicken perfectly visible on the surface.