Layered upside-down rice dish with vegetables and meat

Cut the eggplant and potato into 1 cm thick rounds. Break the cauliflower into florets. Lightly salt the eggplant and let it sit for 15 minutes, then pat dry.

Heat half of the vegetable oil in a large pot over medium-high heat. Fry the eggplant, potato, and cauliflower in batches until golden brown. Remove and set aside on paper towels to drain excess oil.

Season the chicken thighs generously with salt, pepper, and 1/2 tsp allspice. In the same pot with a little more oil if needed, sear the chicken until browned on all sides. Remove the chicken.

Arrange the seared chicken pieces at the bottom of the pot. Layer the fried vegetables evenly over the chicken.

Rinse the Basmati rice thoroughly until the water runs clear. Drain well. In a bowl, mix the rice with the remaining 1/2 tsp allspice, cumin, turmeric, salt, and pepper. Carefully spread the seasoned rice over the vegetables in the pot.

Pour the hot chicken broth over the rice. Ensure the broth covers the rice by about 1-2 cm. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 30-35 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.

Remove the pot from heat and let it rest, covered, for 10-15 minutes. To serve, place a large serving platter upside down over the pot, then carefully and confidently flip the pot over onto the platter. Lift the pot to reveal your beautiful Maqluba.