Maqluba — Upside-Down Chicken Thighs Rice with Eggplant & Cauliflower

Ingredients

• 1½ lb Chicken Thighs, bone-in pieces
• 1 large Eggplant, in ½-inch rounds
• 3 cups Cauliflower florets
• 1½ cups basmati rice, rinsed and soaked 20 minutes
• 1 onion, quartered
• 2 tsp seven-spice
• 1 tsp turmeric
• 1 cinnamon stick and 4 cardamom pods
• 4 tbsp olive oil
• 2½ cups stock from cooking the Chicken Thighs
• ¼ cup toasted almonds and pine nuts
• Salt and black pepper
• Yogurt, for serving

Method

1. Simmer the Chicken Thighs with the onion, cinnamon stick, cardamom, salt, and water to cover for 30 minutes. Strain and keep 2½ cups of the broth; pull the meat off the bones in large pieces.
2. Toss the Eggplant and Cauliflower with the oil and salt and roast at 425°F (220°C) for 20–25 minutes until browned and soft. Roasting beats frying for both flavor and sanity.
3. Oil a heavy pot and layer in this order: Eggplant rounds pressed flat against the bottom, then the Chicken Thighs, then the Cauliflower. Whatever touches the bottom becomes the top of the finished dome, so arrange it deliberately.
4. Drain the rice, toss with the seven-spice and turmeric, and spread it over the vegetables. Pour the hot broth in gently down the side until it sits about ½ inch above the rice.
5. Bring to a boil, then cover and cook on the lowest heat 30 minutes. Rest, still covered, 15 minutes — flipping it hot is how it collapses.
6. Set a wide platter over the pot, take a breath, and invert in one confident motion. Lift the pot slowly. Scatter the nuts and serve with yogurt, however it looks.