Makloubeh is a beloved Palestinian rice dish layered with tender chicken and vegetables, then turned upside down to reveal a stunning, savory centerpiece. Rich in flavor and tradition.

1. Fry or bake the cauliflower & eggplant:
2. If frying, heat 1–2 inches of neutral oil in a frying pan or dutch oven.
3. Fry the cauliflower florets in batches until golden brown. Remove and place on a paper towel-lined plate.
4. Repeat the process for the eggplant rounds and the onions.
5. Alternatively, you can bake the vegetables at 425°F (220°C) for 25–30 minutes, flipping halfway through.

1. In a large bowl, coat the chicken with salt and Makloubeh spice blend, rubbing it into the meat.
2. Heat 2 tbsp of olive oil in a large pot over medium-high heat.
3. Sear the chicken on all sides until golden brown, about 5 minutes per side (it will finish cooking with the rice).
4. Remove the chicken from the pot and set aside.

1. Add the remaining olive oil into the bottom of a large nonstick pot with a tight-fitting lid.
2. Layer the sliced tomatoes at the bottom of the pot.
3. Arrange the seared chicken pieces neatly over the tomatoes, starting with the larger pieces.
4. Add the fried (or roasted) cauliflower, eggplant, and caramelized onions on top of the chicken.
5. In a bowl, season the rinsed rice with Makloubeh spice blend turmeric and salt, then toss to combine.
6. Spread the spiced rice over the vegetables and chicken.
7. Gently pour in enough water or chicken broth to just cover the rice.
8. Use the back of a wooden spoon to create a few small holes in the rice to help steam escape.

1. Bring the pot to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the rice and chicken are fully cooked.