Upside-down Company Platter

== Ingredients ==
* 1 medium eggplant, sliced
* olive oil
* 2 medium carrots, peeled and sliced
* 1½ pounds lamb (traditional choice) or beef cubed
* ½ cup finely chopped onion
* 1 to 2 cloves garlic (minced)
* 2 teaspoons salt
* ½ teaspoon pepper
* ¼ teaspoon ground allspice
* ¼ teaspoon ground nutmeg
* dash of cinnamon
* 1½ cups + 3 cups water
* 2 cups long-grain rice
* ½ to 1 teaspoon saffron
* ¼ to ½ teaspoon turmeric
=== Garnish ===
* 2 fresh tomatoes (cut in wedges)
* 2 lemons (cut in wedges)
* sprigs of parsley
* ¼ cup toasted almonds
== Directions ==
# Cover eggplant with salt water, and soak for 30 minutes.
# Drain and pat dry.
# In a large heavy saucepan or dutch oven, heat 2 tablespoons olive oil, add and fry sliced eggplant and carrots.
# Remove and set aside.
# In same oil, brown lamb or beef, chopped onion and garlic.
# Add 2 teaspoons salt, ½ teaspoon pepper, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, dash of cinnamon and 1½ cups water.
# Bring to a boil, reduce heat and simmer, covered, until meat is tender, about 30 minutes for lamb, and 45 to 60 minutes for beef.
# Meanwhile, in a separate saucepan, boil 3 cups water.
# Remove from heat and add long-grain rice, ½ to 1 teaspoon saffron or ¼ to ½ teaspoon turmeric.
# Cover and soak for 10 minutes.
# Drain and set rice aside.
# When meat is tender, drain and reserve broth.
# Place browned vegetables over meat in saucepan.
# Arrange eggplant and carrot slices attractively.
# Top with soaked rice, carefully leveling it.
# Add enough water to reserved broth to make 3 cups.
# Slowly pour over rice. Do not stir! 
# Return to heat, bring to a boil and then simmer, covered, until liquid is absorbed, about 15 minutes.
# Turn off heat and let stand, covered, 15 more minutes.
# Invert saucepan on a large attractive platter, at least 2 to 3 inches in diameter larger than the saucepan.
# Let stand 10 minutes more while preparing: 2 fresh tomatoes, cut in wedges, 2 lemons, cut in wedges, and sprigs of parsley.
# Carefully remove pan so rice does not lose shape of pan.
# Sprinkle with ¼ cup toasted almonds.
# Lay tomato and lemon wedges and parsley sprigs around edges of the platter.
# Pass a bowl of plain yogurt to spoon over top.
# Squeeze lemon over makhlubbi to taste.
# Serve with pita bread and sliced cucumbers in olive oil and vinegar.
Category:Jordanian Meat Dishes
Category:Jordanian Appetizers
Category:Lamb Recipes
Category:Beef Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Garlic Recipes
Category:Tomato Recipes
Category:Lemon Recipes
Category:Eggplant Recipes
Category:Long-grain rice Recipes
Category:Almond Recipes