Maqluba

Ingredients

• bone-in, skin-on chicken thighs6 (about 1.2 kg)
• basmati rice2 cups, soaked 30 minutes and drained
• globe eggplant1 large, sliced into 1 cm rounds
• cauliflower1 small head, broken into florets
• roma tomatoes3, sliced
• yellow onion1, quartered
• bay leaves2
• whole cinnamon stick1
• whole cardamom pods4
• ground allspice1.5 tsp
• ground cinnamon1/2 tsp
• ground turmeric1/2 tsp
• neutral oilfor shallow frying
• fine sea saltto taste
• flat-leaf parsleysmall handful, chopped

Steps

1. 1

   Salt and fry eggplant and cauliflower.

   Salt the eggplant slices and rest 15 minutes, then pat dry. Shallow-fry eggplant and cauliflower in batches until deeply golden. Drain on paper towel.

2. 2

   Simmer chicken and strain broth.

   In a heavy pot, cover the chicken, onion, bay leaves, cinnamon stick, and cardamom with water. Simmer until just cooked, 25 minutes. Lift out chicken and strain the broth — you need 3.5 cups.

3. 3

   Toss rice with spices and salt.

   Toss the drained rice with allspice, ground cinnamon, turmeric, and 1.5 tsp salt.

4. 4

   Layer ingredients in pot.

   In a wide, heavy-bottomed pot, layer tomato slices on the base, then chicken pieces skin-down, then fried eggplant, then cauliflower. Spread the rice on top in an even layer.

5. 5

   Cook rice with seasoned broth.

   Gently pour in the seasoned broth until it just covers the rice. Bring to a boil, then cover and cook on the lowest heat for 35 to 40 minutes.

6. 6

   Rest and invert the pot.

   Rest off heat, lid on, for 10 minutes. Run a knife around the edge, invert a large platter over the pot, and flip in one confident motion. Lift the pot away.

7. 7

   Scatter parsley and serve.

   Scatter parsley over the top and serve with cucumber-yogurt salad if you eat dairy, or a green salad.