Maqluba

While the chicken cooks, fry the eggplant slices, potato slices, and cauliflower florets in shallow oil until golden brown on all sides. Drain on paper towels.

Drain the soaked rice and mix it with the remaining baharat, turmeric, and 1 tsp salt.

In a large, heavy-bottomed, non-stick pot, arrange a layer of tomato slices (optional, to prevent sticking), then tightly pack the cooked chicken, followed by overlapping layers of the fried potatoes, eggplant, and cauliflower.

Pour the seasoned rice evenly over the vegetables, pressing down firmly. Gently pour the reserved hot broth over the rice.

Bring to a boil, then cover tightly, reduce heat to the lowest setting, and simmer for 40 minutes until rice is fully cooked. Let it rest for 15 minutes off the heat, then confidently invert the pot onto a large serving platter to reveal the "upside-down" layers.