Instructions

1. Boiling the Chicken

   In a deep pot, boil the chicken pieces with the onion, a pinch of salt, a cinnamon stick, and cardamom pods until fully cooked. Then remove the chicken, strain the broth, and keep it hot. · 30 min
2. Frying the Vegetables

   Peel the eggplant in alternating stripes and slice it into rounds, sprinkle with salt, and fry in hot oil until golden brown. Fry the cauliflower florets in the same way, then drain both on paper towels. · 10 min
3. Seasoning the Rice

   Drain the soaked rice and mix it in a bowl with the seven spices, turmeric, cinnamon, ground cardamom, a pinch of black pepper, and a teaspoon of salt. · 3 min
4. Layering the Ingredients

   In the bottom of a wide non-stick pot, arrange a layer of eggplant slices and the browned chicken pieces, then distribute the cauliflower, and place additional eggplant slices vertically along the sides of the pot. · 5 min
5. Adding the Broth

   Add the seasoned rice over the ingredients and gently level its surface. Carefully pour the hot, strained chicken broth over the back of an inverted spoon so as not to disturb the layers. · 3 min
6. Cooking the Maqluba

   Place the pot over high heat until the broth starts boiling and recedes to the level of the rice, then reduce the heat to very low, cover the pot tightly, and simmer until the rice is cooked through and has absorbed all the liquid. · 30 min
7. Resting the Pot

   Remove the pot from the heat and let it rest, covered, before serving so that the layers set together. · 10 min
8. Flipping and Serving

   Place a wide serving platter over the pot and invert it in one swift, steady motion. Gently tap the bottom of the pot, lift it slowly, garnish the top with fried nuts, and serve hot alongside plain yogurt and cucumber salad. · 2 min

Nutrition / serving

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