Maklouba

Slice eggplant and salt. Let sit 20 minutes, then pat dry. Cut cauliflower into florets.

Deep fry eggplant and cauliflower until golden. Drain on paper towels.

Soak rice for 30 minutes. Drain.

In a large pot, brown the meat with onions and spices. Add broth and simmer until nearly tender.

Layer in pot: meat at bottom, then tomato slices, fried vegetables, and rice on top.

Add enough broth to cover rice by 1 inch. Bring to boil, then cover and cook on low for 30 minutes.

Let rest 10 minutes. Place large platter over pot, flip quickly to unmold.

Garnish with toasted pine nuts and serve with yogurt.

Tip: The key is not stirring once assembled and allowing proper steam cooking.