Ma'loub (upside-down rice)

Instructions

1. Brown the salted and peppered chicken in 2 tablespoons of oil, then remove it.
2. Cut the eggplants into rounds, brown them in the remaining oil, drain and set aside.
3. In the same pot, sauté the sliced onions, then add the tomatoes, the tomato paste and the spices.
4. Return the chicken, cover with water to the same level, and simmer for 30 minutes until tender, then keep the broth.
5. Rinse the rice, cook the cauliflower florets in the broth, then prepare the rice with 2 times its volume of broth.
6. In a large pot, layer the eggplants, cauliflower, chicken and then the rice, pressing down well.
7. Cover and cook over very low heat for 25 minutes. Invert the pot onto a large platter and let it rest 5 minutes before unmolding.