Recipe: Lebanese Mloukhiyé with Rice (Molokhia)

Prep: 20 min
Cook: 60 min
Total: 1 hr 20 min
Servings: 4–6

Ingredients

Chicken & Broth

• 1 whole chicken (or 1.2–1.5 kg chicken pieces)

• 1 onion, quartered

• 6–8 cups water

• 1–2 bay leaves (optional)

• Salt and black pepper

Mloukhiyé

• 400 g frozen chopped mloukhiyé leaves (mulukhiyah)

• 1–2 cups chicken broth (as needed)

Ta’leyeh (Garlic + Cilantro Finish)

• 8–12 garlic cloves, crushed (adjust to taste)

• 2 cups fresh cilantro/coriander leaves, finely chopped

• 2–3 tbsp olive oil (or olive oil + a little neutral oil)

• 1–2 tsp ground coriander (optional but very Lebanese)

To Serve (Lebanese way)

• Lemon wedges

• Thinly sliced onion + a sprinkle of sumac

• Pickles (optional)

Instructions

1) Make the chicken broth

1. Add chicken, onion, water, bay leaves (optional), salt, and pepper to a pot.

2. Bring to a boil, then simmer gently until chicken is cooked and tender (about 45–60 minutes).

3. Remove chicken and strain the broth. Taste and adjust salt.

4. Shred the chicken or keep it in pieces (your choice).

2) Cook the mloukhiyé

1. In a pot, add the frozen mloukhiyé and about 1 cup of chicken broth.

2. Simmer on low for 10–15 minutes, stirring occasionally.

3. Add more broth if you prefer a looser, soupier texture.

3) Make the ta’leyeh (the signature flavor)

1. Heat الزيت (oil) in a small pan.

2. Add crushed garlic and sauté 30–60 seconds until fragrant (do not brown).

3. Add chopped cilantro (and ground coriander if using) and sauté 1–2 minutes.

4) Combine and finish

1. Pour the hot ta’leyeh into the mloukhiyé pot.

2. Simmer together for 5–10 minutes.

3. Add chicken back in and warm through for 2–3 minutes.

Lebanese Rice (Riz) for Mloukhiyé

Prep: 5 min | Cook: 20–25 min | Serves: 4–6

Ingredients

• 2 cups long-grain rice (basmati works great)

• 3 to 3¼ cups water (depending on rice)

• 1 tsp salt

• 1–2 tbsp butter or oil

• Optional: ½ cup vermicelli (sha’riyeh), toasted (traditional Lebanese)

Instructions

1. Rinse rice until water runs mostly clear; drain.

2. (Optional) Toast vermicelli in butter/oil until golden.

3. Add rice and stir 30 seconds.

4. Add water + salt, bring to a boil.

5. Cover, reduce heat to very low, cook 12–15 minutes.

6. Turn off heat, rest covered 10 minutes, then fluff.

Serving (Lebanese way)

• Spoon mloukhiyé over rice (or serve on the side).

• Add chicken pieces/shreds.

• Squeeze fresh lemon in the bowl.

• Serve with onions + sumac and pickles.

Notes & Tips

• Don’t burn the garlic in the ta’leyeh — it should be fragrant, not brown.

• Mloukhiyé loves salt: make sure your broth is well-seasoned.

• Prefer it thicker? Use less broth. Prefer it soupier? Add more broth.

Dried Mloukhiyé Option (if not frozen)

• Rinse quickly, soak 10–15 minutes in warm water, drain.

• Simmer in broth 20–30 minutes (longer than frozen).

• Add ta’leyeh and simmer 10 minutes more.