Maqluba

Method

1. Slice the eggplant into rounds about 1 cm thick, salt them lightly, and let them rest for 10 minutes before patting dry.
2. In a deep, heavy-bottomed pot over medium-high heat, sear the chicken pieces with the spices and garlic for about 8 minutes until golden brown on all sides.
3. Layer the seared chicken pieces on the bottom of the pot, then arrange the eggplant slices evenly over the chicken to form a compact second layer.
4. Spread the cauliflower rice over the eggplant layer, pressing it down gently to create a firm, even surface that will hold its shape when inverted.
5. Add just enough water to barely cover the layers, bring to a boil, then reduce heat to low, cover tightly, and simmer for 25 minutes until the cauliflower rice is tender and the liquid is absorbed.
6. Remove the pot from heat, place a large serving plate firmly over the top, and invert the pot in one confident motion to unmould the maqluba onto the plate.
7. Toast the pine nuts in a dry pan over medium heat for 2 to 3 minutes until golden, then scatter them over the inverted maqluba before serving.