Sprinkle the 1 large eggplant sliced into ½-inch rounds slices generously with 1 ½ tsp salt on both sides and lay them on a paper towel-lined surface. Let them sit for 20–30 minutes to draw out moisture, then pat completely dry. This prevents sogginess and helps them fry up golden.

Heat the 1 cup neutral oil in a large skillet over medium-high heat. Fry the 2 medium potatoes peeled and sliced into ½-inch rounds slices in batches for 3–4 minutes per side until golden and just cooked through. Remove with a slotted spoon and drain on paper towels. Season lightly with 1 ½ tsp salt.

In the same skillet, fry the 1 large eggplant sliced into ½-inch rounds slices in batches for 2–3 minutes per side until deep golden brown. Drain on paper towels. If using 1 medium cauliflower cut into large florets, fry the florets for 4–5 minutes until golden on the edges. Set all fried vegetables aside.

Place the 1 whole chicken cut into 8 pieces pieces in a large pot (6–8 qt) with the halved 1 onion halved, smashed 4 cloves garlic smashed, 2 whole bay leaves, 4 whole cardamom pods lightly crushed, 1 whole cinnamon stick, 1 tsp black peppercorns, and 1 ½ tsp salt. Cover with 6 cups of water and bring to a boil over high heat. Skim off any foam that rises to the surface.

Reduce heat to medium-low, partially cover, and simmer the 1 whole chicken cut into 8 pieces for 25–30 minutes until just cooked through and tender. Remove the 1 whole chicken cut into 8 pieces pieces and set aside. Strain the broth and discard the aromatics. You need about 3 cups of broth for the rice — add 6 cups water if needed or reserve the rest for another use.

While the 2 cups long-grain white rice rinsed until water runs clear is soaking, combine all the rice spices (1 ½ tsp baharat, ¾ tsp ground turmeric, ½ tsp ground cumin, ½ tsp ground cinnamon, ¼ tsp ground allspice, and 1 ½ tsp salt) in a small mixing bowl. Mix the drained long-grain white rice with the spice blend until evenly coated.

Now build the layers in the same large pot you used for the 1 whole chicken cut into 8 pieces (wipe it clean). Drizzle 2 tablespoons of the frying 1 cup neutral oil across the bottom of the pot. Arrange the 1 large tomato sliced into ¼-inch rounds slices in a single layer on the bottom — this creates a gorgeous top layer when flipped and prevents sticking.

Arrange the 1 whole chicken cut into 8 pieces pieces snugly over the 1 large tomato sliced into ¼-inch rounds in a single layer. Layer the fried 1 large eggplant sliced into ½-inch rounds slices over the 1 whole chicken cut into 8 pieces, followed by the fried 2 medium potatoes peeled and sliced into ½-inch rounds (and 1 medium cauliflower cut into large florets if using), pressing each layer down gently. Pour the spiced 2 cups long-grain white rice rinsed until water runs clear evenly over the top, spreading it to the edges.

Carefully pour 3 cups of the warm 1 whole chicken cut into 8 pieces broth over the 2 cups long-grain white rice rinsed until water runs clear. The broth should just cover the 2 cups long-grain white rice rinsed until water runs clear — press the 2 cups long-grain white rice rinsed until water runs clear down gently with the back of a wooden spoon. Do not stir. Bring to a boil over medium-high heat, then immediately reduce to the lowest heat setting. Cover the pot tightly with a lid (place a folded kitchen towel under the lid to absorb steam and keep the 2 cups long-grain white rice rinsed until water runs clear fluffy).

Cook on the lowest heat for 35–40 minutes without lifting the lid. The 2 cups long-grain white rice rinsed until water runs clear is done when all the liquid is absorbed and the 2 cups long-grain white rice rinsed until water runs clear is fluffy and tender. Remove from heat and let the pot rest, still covered, for 10 minutes. This resting step is critical — it firms up the layers and makes the flip much more reliable.

While the maqluba rests, make the yogurt sauce: stir together the 2 cups plain full-fat yogurt, minced cloves garlic smashed, 1 tbsp fresh lemon juice, and 1 ½ tsp salt in a small mixing bowl. Taste and adjust seasoning. Refrigerate until ready to serve.

The big moment — the flip! Choose a large, flat serving platter that is wider than the pot. Place the platter firmly on top of the pot, holding both the pot and platter together with both hands (use insulated gloves — the pot will be hot). In one confident, swift motion, flip the pot upside-down onto the platter. Hold it steady for 30 seconds, then gently lift the pot straight up. The maqluba should release cleanly in a beautiful tower.

Scatter toasted ¼ cup toasted pine nuts and chopped fresh flat-leaf parsley roughly chopped over the top. Serve immediately with the chilled 2 cups plain full-fat yogurt sauce alongside. A simple cucumber-tomato salad is the traditional accompaniment.