Maqluba

Salt the eggplant rounds generously and let sit for 15 minutes to draw out moisture; pat dry with paper towels. Have all vegetables prepped and protein cut into bite-sized pieces.

Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant; set aside.

Heat 1/3 cup olive oil in a large heavy-bottomed pot over medium-high heat. Fry eggplant rounds in batches until golden and soft, about 3–4 minutes per side; drain on paper towels and set aside.

In the same pot with remaining oil, fry cauliflower florets until light golden, about 5 minutes; remove and set aside. Add onion rings and fry until caramelized and crispy, about 8 minutes; transfer to a plate.

Add the remaining oil to the pot and cook the protein pieces over medium-high heat with minced garlic until cooked through and lightly browned, about 10 minutes. Season with salt and pepper.

Layer ingredients in the pot in this order: half of the caramelized onions (as the base), then half the eggplant, half the cauliflower, then all the cooked protein. Top with remaining eggplant, cauliflower, and fried onions. Sprinkle cinnamon and allspice evenly over the layers.

Add the broth carefully along the inside of the pot (to avoid disturbing layers). Bring to a simmer, cover with a tight-fitting lid, and cook over medium heat for 20–25 minutes until rice is tender and liquid is absorbed.

Remove from heat and let rest, covered, for 5 minutes. Place a large serving platter over the pot and carefully invert the pot so the rice cake slides onto the platter with the vegetables and protein now on top.

Garnish with toasted pine nuts and fresh chopped parsley. Serve hot at the table, breaking into wedges for a dramatic presentation.