Middle Eastern Upsidedown Chicken Maqluba

Step 1: Bring chicken, water, onion, garlic, cinnamon, turmeric, allspice, salt and pepper to a boil in a large pot.

Step 2: Skim off scum from chicken broth.

Step 3: Reduce heat to low and simmer 30 minutes. Remove chicken from broth and set chicken aside, while broth continues to simmer.

Step 4: Meanwhile, heat oil in a large, deep skillet over medium heat.

Step 5: Fry eggplant slices in hot oil until brown on both sides.

Step 6: Remove to a plate lined with paper towels to drain. (When cool, cut into quarters if pieces are large.) Use the same process to separately fry the carrots, potatoes and cauliflower.

Step 7: Layer potatoes on bottom of a large pot.

Step 8: Arrange chicken over potatoes, then eggplant, carrots and cauliflower on top of the chicken in layers.

Step 9: Pour uncooked rice over chicken and vegetables, shaking pot gently to allow rice to settle.

Step 10: Strain chicken broth.

Step 11: Pour over mixture until mixture is completely submerged in liquid.

Step 12: Add water if needed.

Step 13: Cover pot and simmer over low heat until rice is soft and all liquid is absorbed 30 minutes.

Step 14: Remove lid.

Step 15: Place a very large platter over pot and flip pot so dish is upside down on the platter.

Step 16: Serve with yogurt.