Palestinian layered rice dish whose name literally means 'upside down' - meat, fried vegetables, and spiced rice are stacked in one pot, cooked, then flipped in a single confident motion onto a platter to reveal the dish standing on end with its layers intact.
1.Simmer the chicken with the onion, bay leaves, cinnamon stick, and salt in water to cover until tender, about 30-40 minutes, then remove the chicken and strain and reserve the broth.
2.Fry or roast the eggplant and potato slices until golden, and set aside along with the sliced raw tomatoes.
3.In a large pot, layer the sliced tomatoes on the bottom, seasoned with salt and pepper, then arrange half the cooked chicken over the tomatoes, followed by a layer of the fried eggplant and potato.
4.Season the soaked rice with turmeric, cumin, cinnamon, and allspice, and spread half of it over the vegetables, then repeat with the remaining chicken, vegetables, and rice, pressing down gently after each layer so the maqluba holds together when flipped.
5.Carefully pour the reserved hot broth down the side of the pot until it just covers the rice.
6.Cover and cook on high heat until it starts boiling, then reduce to low and simmer, undisturbed, for 30-35 minutes until the rice is tender and the liquid is absorbed.
7.Let the pot rest off the heat for 10 minutes, then place a large serving platter over the pot and confidently invert both together in one swift motion, lifting the pot away to reveal the layered dish standing upside down.
8.Garnish with toasted almonds and pine nuts and serve with yogurt.