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mulukhiyah with roz in a bowl

Fresh Mulukhiyah with Roz

  • Author: Lilian B.
  • Total Time: 2 hours
  • Yield: 4 1x
  • Diet: Vegetarian


This authentic Egyptian mulukhiyah with roz from scratch is a popular home cooked meal in Egypt. If you have access to fresh mulukhiyah, try this recipe.



Chicken Broth

  • 3 lb whole chicken
  • 10 cups of water
  • 1-2 bay leaves
  • 6 cardamom pods
  • 1.5 medium onion or 1 large onion
  • salt and pepper to taste


  • 1 bunch of fresh mulukhiyah (270 grams or 2 cups of minced mulukhiyah leaves) **see notes
  • 4 cups of chicken broth (for the mulukhiyah) ** see notes
  • 7 fresh garlic cloves 
  • 3 tbsp of butter or ghee
  • 1 tbsp of ground coriander
  • salt to taste
  • Pinch of sugar (optional)


  • 2 cups of chicken broth (or water)
  • 2 cups of dry Calrose rice ** see notes
  • salt to taste
  • 1 tbsp butter (optional)


Make The Chicken Broth

  1. Add the onions, salt, and pepper to a food processor. Pulse on high.
  2. Marinate the chicken with the pulsed onions by sticking the onions in between the chicken skin and meat.
  3. Add the whole chicken to a pot. Fill the pot with 10 cups of water. Add the cardamom pods and bay leaf.
  4. Bring the chicken to a boil. Turn down the heat to medium and cover. Cook for 1 hour. Flip the chicken halfway. Turn the temperature down to low or simmer. Continue cooking covered for another 30 minutes.

Cook Rice

  1. Add 2 cups of rice and 2 cups of chicken broth to the rice cooker or Instant Pot. Add salt to taste and about 1 tbsp of butter. Cook with the rice cooker or Instant Pot rice cook function. 
  2. If cooking on the stovetop: Bring 2 cups of Calrose rice and 2 cups of chicken broth to a boil. Turn the heat to low and cover. Cook for about 10 minutes covered, or until the rice is tender. Fluff with a fork, remote from heat, and keep covered.

Make The Mulukhiya

  1. Remove the leaves from the mulukhiya plant. Add the leaves to a large bowl of water and wash thoroughly. Drain the molokhiya leaves.
  2. In a food processor, add the leaves of the mulukhiyah and blend on high until they are finely minced.
  3. Chop the garlic very finely.
  4. In a large nonstick pot, add the butter (or oil) on high heat. Add the minced garlic. Fry until golden brown. Add the ground coriander and mix well. Pour the broth into the pan. Add the minced molokhia. While continuing to stir, bring the mulukhiyah to a boil. The mulukhiyah will rise up, so it needs to be monitored at all times so it doesn't boil over. Once the minced mulukhiyah is no longer clumpy and the color has changed, add more broth if needed. Remove from the heat.
  5. Add salt and pepper to taste.
  6. Serve with rice, lime, and chicken (from making the broth).


  • Once the leaves have been removed and minced in the food processor, this is the weight measured for this recipe. 
  • Depending on the molokhia itself, it may need more or less broth to achieve the consistency desired. The amount of broth to minced mulukhiyah varies greatly, so start with less broth and adjust.
  • I was told that a pinch of sugar helps keep the fresh mulukhiyah bright green. 
  • If using different rice than Calrose rice, adjust the liquid needed to cook the rice. 
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Egyptian


  • Serving Size: 2 cups
  • Calories: 370
  • Sugar: 0 g
  • Sodium: 61 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 6 g
  • Protein: 13 g
  • Cholesterol: 18 mg

Keywords: mulukhiyah, molokhia with roz, mulokheya, mulookhiya, Egyptian mulukhiyah with roz, fresh mulukhiyah

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