👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Heat 3-4 cups of vegetable oil in a large, deep skillet or pot over medium-high heat to approximately 180°C (350°F). Fry the eggplant slices in batches until golden brown and tender, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels. In the same oil, fry the cauliflower florets until golden brown and tender, about 5-7 minutes. Remove and drain on paper towels. Set aside.

   ⏱️ 25 minutes
2. 2

   Cook the meat: In a separate pot (a 4-5 quart capacity pot is ideal for layering), heat 2 tablespoons of the frying oil over medium-high heat. Add the lamb or chicken cubes and brown on all sides. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, mixed spices, turmeric, salt, and pepper. Cook for 1 minute until fragrant. Add the cinnamon stick and bay leaves. Pour in enough broth to just cover the meat, bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until the meat is tender. Remove the meat and set aside, reserving the cooking liquid. Skim off excess fat from the liquid if desired.

   ⏱️ 40 minutes
3. 3

   Assemble the Maqluba: Line the bottom and sides of a sturdy, deep pot (at least 4-quart capacity) with the fried eggplant slices, overlapping them slightly. Arrange the cooked meat pieces over the eggplant. Place the fried cauliflower florets on top of the meat. Finally, spread the soaked and drained rice evenly over the cauliflower. Press down gently to compact the layers.

   ⏱️ 15 minutes
4. 4

   Add liquid and cook: Carefully pour the reserved spiced cooking liquid and additional warm broth (total liquid should be about 1 inch above the rice level, approximately 4 cups) over the rice. Ensure the liquid is seasoned with salt and pepper to your taste. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover tightly with a lid (you can place a kitchen towel under the lid to absorb steam and prevent it from dripping), and simmer for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed. Do not stir during this time.

   ⏱️ 30 minutes
5. 5

   Rest and invert: Once the rice is cooked, remove the pot from the heat and let it rest, covered, for at least 10-15 minutes. This allows the layers to set. To invert, place a large, flat serving platter over the pot. With oven mitts, carefully and confidently flip the pot and platter together. Gently lift the pot off, allowing the Maqluba to slide onto the platter. If any pieces stick, gently place them back into position.

   ⏱️ 15 minutes
6. 6

   Garnish and serve: Sprinkle the toasted pine nuts and chopped fresh parsley over the top of the Maqluba. Serve hot.

   ⏱️ 5 minutes