👨‍🍳 Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in a bowl of water for at least 30 minutes.

   💡 Tip: Soaking helps the rice cook evenly and absorb flavors.
2. 2

   Preheat oven to 400°F (200°C). Slice eggplant and potatoes into 1/2-inch rounds. Slice tomatoes into rounds. Cut cauliflower into florets. Toss all vegetables with 3 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until lightly golden and tender.

   💡 Tip: Alternatively, vegetables can be deep-fried for a more traditional approach.
3. 3

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt, pepper, 1 teaspoon of 7-spice, and 1/2 teaspoon of turmeric. Sear the chicken on all sides until browned. Add the sliced onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant.

4. 4

   Pour in the chicken broth, add bay leaves, cinnamon stick, and cardamom pods. Bring to a boil, then reduce heat to a simmer, cover, and cook for 25 minutes until the chicken is tender. Skim off any foam that rises to the surface.

5. 5

   Remove the chicken pieces from the pot and set aside. Strain the broth into a separate bowl, reserving about 2.5 cups for cooking the rice. Discard the whole spices and onion from the broth.

6. 6

   Drain the soaked rice. In a bowl, mix the drained rice with the remaining 2 teaspoons of 7-spice, 1/2 teaspoon of turmeric, ground allspice, cinnamon, cardamom, salt, and pepper.

   💡 Tip: Ensure the rice is well-coated with spices for even flavor distribution.
7. 7

   In the same pot used for the chicken (or a clean, non-stick pot), arrange a layer of tomato slices on the bottom. Then, layer the cooked chicken pieces, followed by the roasted vegetables. Top with the spiced rice mixture, pressing down gently to compact the layers.

8. 8

   Carefully pour the reserved 2.5 cups of chicken broth over the rice. Ensure the liquid level is about 1/2 inch above the rice. Cover the pot tightly with a lid.

   💡 Tip: A tight-fitting lid is crucial for steaming the rice properly.
9. 9

   Cook on medium-low heat for 30-40 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking.

10. 10

    Once cooked, let the pot rest, covered, for 10 minutes. To serve, place a large serving platter over the pot. Carefully and confidently invert the pot onto the platter. Gently lift the pot to reveal the maqluba.

    💡 Tip: If the maqluba doesn't release immediately, tap the bottom and sides of the pot gently.
11. 11

    Garnish with chopped parsley and toasted almonds, if desired. Serve hot.

    💡 Tip: Maqluba is traditionally served with plain yogurt or a simple Arabic salad.