The upside-down rice dish. Maqluba, literally meaning turned upside-down in Arabic, is an architectural construction. Layers of meat, fried vegetables, and spiced rice are assembled in a single pot in reverse order. When complete, the pot is inverted onto a serving platter in one dramatic reveal, producing a golden dome of rice crowned with the browned meat and caramelized vegetables. The construction requires precision; the rice must be cooked to the precise water absorption point to hold its architectural form when inverted.
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Brown the chicken pieces in olive oil in a large, deep pot until deeply golden. Remove and set aside. In the same pot, the eggplant slices in batches until browned. Set aside separately.
Layer the base of the pot: start with sliced onions, then sliced tomatoes. Place the browned chicken on top of the tomato layer. Arrange the eggplant over the chicken.
In a bowl, season the drained rice with baharat, turmeric, salt, and a drizzle of olive oil. Pour the seasoned rice evenly over the eggplant layer. Press down gently to compact it.
Pour the hot chicken broth carefully over the back of a spoon to avoid disturbing the layers. The liquid should cover the rice by about half an inch. Bring to a , then immediately reduce to the very lowest heat. Cover tightly and cook for 35 to 40 minutes until all liquid is absorbed.
The Finish. Remove from heat and let stand, covered, for 10 minutes . Place a large, flat serving platter over the pot. With one confident motion, invert the pot onto the platter. Lift the pot slowly to reveal the architectural dome. Garnish with toasted nuts and fresh parsley.
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