Maqluba

Method

1. 1 Simmer chicken thighs with onions and baharat for 30 minutes, reserving the broth.
2. 2 Fry the eggplant and potato slices until golden brown on both sides, about 8 minutes, then remove and drain off excess oil.
3. 3 Arrange the chicken at the bottom of the pot, then add the eggplant, potatoes, and tomatoes, and finally cover with the washed basmati rice.
4. 4 Pour enough broth to cover the rice by about two finger widths, add turmeric powder and salt, and simmer over low heat for 30 minutes.
5. 5 Let the pot rest for 10 minutes, then invert it onto a plate, sprinkle with roasted pine nuts, and serve with yogurt.

With an appliance

• Pressure cooker 1 hr

  Replace step 1: cook chicken thighs under high pressure for 8 minutes, then let them air dry for 8 minutes; reduce cooking time to approximately 14 minutes and retain the rich broth for step 4. Layered rice should still be cooked normally to prevent vegetables and grains from becoming mushy.