المقلوبة العراقية

Wash the rice well, then soak it in warm water for 20 minutes.

Boil the meat in a pot with water and spices until fully cooked.

Remove the meat from the broth and set the broth aside.

Fry the potato slices until golden, then remove and set aside.

Fry the eggplant slices in the same way, then place them on paper towels to drain excess oil.

In another pot, add oil and the chopped onion, and stir until the onion softens and changes color.

Add tomato paste and stir well until it blends with the onion.

Add the soaked and drained rice, stirring it briefly with the onion and paste.

Pour in the meat broth and cook until the rice is fully done.

In the serving pot, place parchment paper at the bottom, then arrange tomato slices on top.

Layer the meat, fried onions, eggplants, and potatoes over the tomatoes, then spread the cooked rice on top and gently press it with a spoon.

Cover the pot and cook on very low heat for 30 minutes until the flavors blend together, then carefully flip the maqluba onto a serving platter and serve hot.