Fava Bean Maqluba, also known as Rabiyieh, is an authentic Palestinian dish layered with tender lamb, crispy vegetables, aromatic spiced rice, and hearty green fava beans. Cooked upside-down and flipped before serving, this maqluba delivers a stunning presentation with bold flavor in every bite. It’s hearty, comforting, and deeply satisfying.
The combination of lamb broth, fried eggplant, potatoes, and tomatoes makes it perfect for special family gatherings, Eid, spring picnics, or cozy winter weekends. If you’re looking for a meal that feeds both the soul and the crowd, this comforting classic is one you’ll come back to again and again. you will also love to try Palestinian chicken makloubeh (maqluba) and vegetarian makloubeh.
Recipe Summary
Cuisine: Palestinian
Prep and Cooking Time: Approximately 2 hours and 30 minutes
Cooking Method: Boiling, frying, and simmering (One-Pot Layered Method)
Skill Required: Intermediate
What Is Palestinian Rabiyieh
Palestinian cuisine is renowned for its traditional dishes, one standout is Rabiyieh, a fava bean maqluba often served during the spring season, known in Arabic as Rabih, or fava bean season. During this time, many people harvest and freeze large quantities of fresh green fava beans to prepare this beloved dish that’s both easy to make and delicious.
This recipe is a favorite among many in the Arab world due to its ease of preparation, availability of ingredients, and high nutritional value.
It’s also a versatile dish that can be adapted in various ways: prepare it with lamb, chicken, or keep it meatless using meat broth, vegetable broth, or even water, making it a perfect option for vegetarians.
Ingredients
Lamb shoulder: This tender, fatty cut is perfect for slow cooking because it gives the broth a rich, gelatinous texture.
Basmati rice: I prefer to use long-grain rice that stays fluffy and fragrant. It is ideal for layered dishes like maqluba.
Olive oil or ghee: I use olive oil to make the broth as it adds a Mediterranean touch. You can use ghee instead to impart a nutty aroma.
Onion: Used as a base to enhance sweetness and body in the broth.
Aromatics: Add dried bay leaves, cardamom pods, whole black pepper corns, whole allspice, and whole cloves.
Ground spices: Use ground turmeric, coriander powder, 7 spices, garlic powder, ground cardamom, black pepper, and salt.
Water: You need a lot of water to cover the lamb shoulder. It melds all the flavors into a rich, savory stock.
Neutral oil: Ideal for frying since it doesn’t overpower the natural taste of the vegetables.
Fresh green fava beans: The key ingredient of this recipe. It is a seasonal spring ingredient perfect for this recipe.
Vegetables: I add tomatoes, russet potatoes, eggplants, and garlic cloves.
Reserved lamb broth: Infuses the rice with meaty, spiced flavor, binding the entire dish together.
How to Make Fava Bean Maqluba
Make The Lamb Broth
To start, add 2 tablespoons of olive oil or ghee to a large pot on medium-high heat. Add the quartered onions and the lamb. Move the lamb around so it doesn’t stick. Add the whole allspice, whole black pepper, dried bay leaves, cardamom pods, and cloves. Mix well. Let the lamb cook like this for 5 minutes, moving it around often.
Now, add the ground 7 spices, ground turmeric, salt, pepper, ground cardamom, garlic powder, and ground coriander. Mix well.
Add a lot of cold water to cover. Let it come to a boil. Skim the foam that comes to the top and discard it. Once it boils for 5-10 minutes, reduce the heat to medium and cover.
Let it cook for 1½-2 hours, or until the lamb is tender. Check on it frequently to add more water if necessary. Once the lamb is done cooking, remove it from the broth and strain the broth. Do NOT discard the liquid.
Prepare The Rice
While the lamb is cooking, wash the basmati rice a few times until the water runs clear and soak in cold water for 15 minutes before draining. Add the salt, turmeric, and 7 spices to it once drained.
Fry The Vegetables
While the lamb is cooking, trim both ends of the fava beans. Cut each long bean into 3-4 smaller pieces (depending on length). Each piece should be about 1 inch long. Fry them in hot oil over medium-high heat for 2-3 minutes. They should remain green but have small golden or lightly brown specks. Set aside to drain.
Cut the eggplant and fry it on both sides until golden. Aim for the eggplant to be slightly thick (about ¾-1 inch) to retain its shape while cooking. Cut the potatoes and fry them on both sides. For the garlic cloves, you can choose to fry them whole or cut them in half.
Assemble The Maqluba
Add a circle of parchment paper to the bottom of your nonstick pot. Layer the sliced tomatoes, and add a few eggplant slices on top. Add half of the fava beans and potatoes. Add the cooked lamb on top and make sure everything is in 1 even layer. Then, add the remaining fried vegetables.
Now, add the spiced rice right on top. Spread it around so it’s in 1 even layer. Add the pot to the stove on medium-high heat. Pour the 4½ cups of HOT broth right on top. Let the pot come to a rolling boil (about 3-5 minutes), and you should start seeing the rice absorb the liquid.
Cover the pot with aluminum foil and the lid. Reduce the heat to low. Allow the pot to simmer for 15-25 minutes, or until the rice has fully absorbed the liquids. Let the pot rest off the heat for 15 minutes before flipping.
Garnish with fried almonds and parsley, and serve with plain yogurt and salata arabiyeh.
How to Serve Fava Bean Maqluba
Flip fava bean maqluba onto a large serving platter to showcase its beautiful layers of rice, lamb, and vegetables. Garnish with fried almonds or pine nuts and a sprinkle of fresh parsley for added crunch and color, and serve it warm.
Pair it with a bowl of plain yogurt, Salata Arabiyeh (Arabic chopped salad), or a simple cucumber yogurt salad to balance the rich and spiced flavors. A glass of cold Ayran (salted yogurt drink) also makes a refreshing complement.
Variations and Substitutes
Protein Options: Instead of lamb, you can use chicken thighs. For vegetarian maqluba, skip the meat entirely and bulk up the veggies.
Vegetable Swap: Try using zucchini, carrots, cauliflower, or bell peppers in place of eggplant or potatoes for a colorful twist.
Rice Substitute: While basmati rice is traditional, you can use jasmine rice or even short-grain rice for a stickier texture.
Recipe Tips
Use parchment paper at the bottom of the pot to prevent sticking and help with a clean flip.
Soak the rice for at least 15 minutes to ensure fluffy, separate grains.
Pre-fry vegetables until lightly golden to maintain their shape and prevent them from turning mushy during cooking.
Don’t skip skimming the broth—it ensures a cleaner flavor and clearer liquid.
Pack ingredients tightly in the pot before adding rice to help the maqluba hold its shape when flipped.
Taste the broth before adding it to the rice; it should be well-seasoned.
Storage Tips
Refrigerating: To store fava bean maqluba, allow it to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3–4 days.
Freezing: For longer storage, you can freeze individual portions in freezer-safe containers for up to 2 months. Just note that the texture of the vegetables may soften slightly upon thawing.
Reheating Tips: Place the maqluba in a non-stick pan or pot, cover with a lid, and heat on the stovetop over low to medium heat until warmed. You can also warm it gently in the microwave in 1-minute intervals until hot.
Add a splash of broth or water to help rehydrate the rice and prevent it from drying out. This helps retain moisture and revive the texture of the rice and vegetables. Avoid reheating more than once, as it can dry out the rice and affect the flavor.
Frequently Asked Questions
Let the pot rest for at least 15 minutes after cooking. Use a firm grip and flip it swiftly onto a large serving tray to maintain its shape.
Frying gives the vegetables a richer flavor and texture, but you can roast or air-fry them for a lighter version.
Yes, you can. Just be sure to thaw and drain frozen fava beans or rinse canned ones thoroughly before frying them.
More Authentic Palestinian Recipes to Try
Authentic Palestinian Musakhan Recipe
Fogaiyya (Stew from Gaza City)
Huweirneh (Palestinian Yogurt and Hedge Mustard)
Sfeeha Yafawiyeh (Spiral Meat Pies)
Palestinian Qidreh (Spiced Lamb and Rice)
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Fava Bean Maqluba – Rabiyieh
Ingredients
The Lamb Broth
- 5 pounds lamb shoulder about 5-7 pieces
- 2 tablespoons olive oil or ghee
- 1 large onion quartered
- 2 dried bay leaves
- 8 cardamom pods
- 1 teaspoon whole black pepper corns
- 1 tablespoon whole allspice
- 1 teaspoon whole cloves
- 1 teaspoon ground turmeric
- ½ tablespoon coriander powder
- 1 tablespoon 7 spices
- 2 teaspoons garlic powder
- ½ teaspoon ground cardamom
- ½ teaspoon black pepper
- 2 teaspoons salt
- water to cover
The Vegetables
- neutral oil for frying
- 1-2 large tomatoes to cover the bottom of the pot
- 2 russet potatoes peeled and cut into ¼ inch rounds
- 2 cups fresh green fava beans stems removed, cut into 1-inch pieces
- 2 large eggplants sliced into ¾ inch thick rounds
- 5 garlic cloves sliced in half or whole
The Rice
- 2 cups basmati rice washed a few times, soaked in cold water for 15 minutes
- 4½ cups reserved lamb broth
- 2 teaspoons 7 spices
- ¼ teaspoon turmeric
- salt to taste
Instructions
Make The Lamb Broth
- To start, add 2 tablespoons of olive oil or ghee to a large pot on medium-high heat. Add the quartered onions and the lamb. Move the lamb around so it doesn’t stick.
- Add the whole allspice, whole black pepper, dried bay leaves, cardamom pods, and cloves. Mix well. Let the lamb cook like this for 5 minutes, moving it around often.
- Add the ground 7 spices, ground turmeric, salt, pepper, ground cardamom, garlic powder, and ground coriander. Mix well.
- Add a lot of cold water to cover. Let it come to a boil. Skim the foam that comes to the top and discard it. Once it boils for 5-10 minutes, reduce the heat to medium and cover.
- Let it cook for 1½-2 hours, or until the lamb is tender. Check on it frequently to add more water if necessary. Once the lamb is done cooking, remove it from the broth and strain the broth. Do NOT discard the liquid.
Prepare The Rice
- While the lamb is cooking, wash the basmati rice a few times until the water runs clear and soak in cold water for 15 minutes before draining.
- Add the salt, turmeric, and 7 spices to it once drained.
Fry The Vegetables
- While the lamb is cooking, trim both ends of the fava beans. Cut each long bean into 3-4 smaller pieces (depending on length). Each piece should be about 1 inch long. Fry them in hot oil over medium-high heat for 2-3 minutes. They should remain green but have small golden or lightly brown specks. Set aside to drain.
- Cut the eggplant and fry it on both sides until golden. Aim for the eggplant to be slightly thick (about ¾-1 inch) to retain its shape while cooking.
- Cut the potatoes and fry them on both sides. For the garlic cloves, you can choose to fry them whole or cut them in half.
Assemble The Maqluba
- Add a circle of parchment paper to the bottom of your nonstick pot. Layer the sliced tomatoes, and add a few eggplant slices on top. Add half of the fava beans and potatoes. Add the cooked lamb on top and make sure everything is in 1 even layer. Then, add the remaining fried vegetables.
- Add the spiced rice right on top. Spread it around so it’s in 1 even layer. Add the pot to the stove on medium-high heat. Pour the 4½ cups of HOT broth right on top. Let the pot come to a rolling boil (about 3-5 minutes), and you should start seeing the rice absorb the liquid.
- Cover the pot with aluminum foil and the lid. Reduce the heat to low. Allow the pot to simmer for 15-25 minutes, or until the rice has fully absorbed the liquids. Let the pot rest off the heat for 15 minutes before flipping.
- Garnish with fried almonds and parsley, and serve with plain yogurt and Salata Arabiyeh.
Notes
- Use parchment paper at the bottom of the pot to prevent sticking and help with a clean flip.
- Soak the rice for at least 15 minutes to ensure fluffy, separate grains.
- Pre-fry vegetables until lightly golden to maintain their shape and prevent them from turning mushy during cooking.
- Don’t skip skimming the broth; it ensures a cleaner flavor and clearer liquid.
- Pack ingredients tightly in the pot before adding rice to help the maqluba hold its shape when flipped.
- Taste the broth before adding it to the rice; it should be well-seasoned.
