Instructions

1. Preheat the oven to 350 degrees F. Soak the basmati rice in water, and set aside. Put the chicken into a pot and boil in water.

2. Cut the eggplant and cauliflower into equally sized chunks. Chop the onion.

3. Fill the frying pan with a couple of inches of corn oil and heat. Fry the eggplant and cauliflower until cooked thoroughly and browned. Lay it on paper towels to absorb the excess oil. Do not discard the oil from the pan.

4. Slice the almonds. Fry in the corn oil until browned, stirring regularly to prevent the almonds from burning. Set aside, and discard the oil.

5. Line the bottom of a large pot with the eggplant. When the boiling chicken is tender, add the cinnamon stick, chopped onion, salt and pepper to the water. Cook for 10 more minutes.

6. Take the chicken out of the broth and put it on a baking sheet. Save the broth. Segment the chicken once it is cool enough to handle. Season the chicken with 2 tsp. of ground allspice and salt.

7. Layer the chicken on top of the eggplant, and around the edge of the pot, leaving a well in the middle.

8. Strain the water out of the rice, and add the rice to the pot, filling the well and using the rice as the final layer. Add the chicken broth, and bring the mixture to a boil. When it boils, turn the heat down so it's simmering. Cover until the rice is cooked, about 40 minutes.

9. When the water is absorbed and the rice is cooked, set a plate or platter over the top of the pot, and flip it upside down. The eggplant will be on top, and the rice will be on the bottom. Scatter the toasted almonds on top of the maklouba and serve with yogurt and pita bread.