|The 7 spice blend is a mix of: black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon, cardamom||In the same pan, heat the almond and pine nuts and set aside for later|
|Soak 2 cups of rice in warm water with salt and leave for 30 min||PS: If you prefer a healthier alternative, brush the slices and florets with olive oil and roastat until brown|
Make sure the sauce just covers the rice Cook the saucepan on high heat for 7 min, and then cover and simmer for 40 min.
|Wash them to get rid of the salt, and then drain the slices over paper towels||Remove the meat and season with salt, turmeric and cumin powder|
|Flip the pot onto a serving plate and slowly remove the pot leaving a your masterpiece in its wake||Note: this can be obtained at most Middle Eastern grocers|
PART 2: Build your maklouba pot: In your large pot, layer the cauliflower florets and eggplant in a desired pattern, then add the cooked rice as a third layer.