
This chicken and green bean makloubeh is a comforting upside-down rice dish layered with tender chicken, seasoned basmati rice, and fragrant dill-scented vegetables. It is hearty enough for a family dinner, yet simple enough to make with leftover cooked chicken.
In a deep pot over medium heat, warm the olive oil and butter if using. Add the green beans, diced onion, garlic, and dill, and cook for about 10 minutes until the onion softens and the beans begin to turn tender. Pour in 1/4 cup hot water, cover, and cook for 10 minutes more.



Rinse the basmati rice under cold water until the water runs mostly clear, then soak it for 20 minutes and drain. Season the cooked chicken lightly with salt, cumin, and allspice if needed, then keep it ready for layering.


Arrange the cooked chicken over the green bean mixture in the pot. Spread the drained rice evenly on top, then season with the remaining salt, cumin, and allspice. Gently pour in the hot broth so the rice stays in place.



Bring the pot to a quick boil, then reduce the heat to low. Cover and cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from the heat and let the makloubeh rest for 20 minutes. Carefully invert onto a large serving platter, leave the pot in place for 5 minutes, then lift it off and serve warm with yogurt or a chopped Arabic salad.



Use a heavy pot with a tight-fitting lid so the rice cooks evenly and releases cleanly when inverted. Fresh green beans can be used instead of frozen; cut them into short pieces and cook until just tender. Letting the makloubeh rest before flipping is important, otherwise the layers may collapse. Leftovers keep well in the refrigerator for up to 3 days.





