Maqluba

Prepare the Vegetables

Heat oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and drain on paper towels.

In the same skillet, fry the potato slices until golden brown. Remove and drain on paper towels.

Prepare the Chicken

In a large pot, heat a bit of oil over medium heat. Add the sliced onions and cook until translucent.

Add the chicken pieces to the pot, along with cumin, turmeric, cinnamon, allspice, black pepper, and salt. Cook until the chicken is browned on all sides.

Add enough water to the pot to cover the chicken. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the chicken is fully cooked and tender. Remove the chicken from the pot and set aside.

Layer the Maqluba

In a large pot or ovenproof dish, arrange the fried potato slices at the bottom.

Layer the fried eggplant slices on top of the potatoes.

Place the cooked chicken pieces on top of the eggplant.

Sprinkle pine nuts and almonds (if using) over the chicken.

Spread the rinsed rice evenly over the chicken.

Cook the Maqluba

Pour the chicken broth over the rice, making sure it is evenly distributed.

Cover the pot with a tight-fitting lid and cook over low heat for 30-35 minutes, or until the rice is fully cooked and the liquid is absorbed.

Finish

Allow the Maqluba to sit for 10 minutes before serving. To serve, carefully invert the pot onto a large serving platter so that the layers are on top.

Garnish with chopped fresh parsley.