Wash the eggplant well, then cut it into equal slices, sprinkle with a pinch of salt and set aside.

Put a pot on the heat and add a little oil, then add the pieces of meat while constantly stirring.

Add the chopped onion to the meat and continue to stir it until it softens.

Add the turmeric, cinnamon, cardamom, bay leaf, salt and pepper to the meat.

Put an appropriate amount of water in the pot, reduce the heat and leave the mixture until the meat is cooked.

Take a frying pan, put a lot of oil in it to fry the eggplant, and after you finish frying it, put it on kitchen paper.

In the same skillet, put the potato slices with a little sautéing until they are half fried, then remove them from the heat and drain them from the oil very well.

Put the chopped onion slices in the same pan and fry them until they turn golden, then remove from the heat and drain from the oil.

Soak the washed rice very well in water for 10 minutes, then drain it from the water.

Bring a saucepan and put a little oil in it, then start placing the eggplant slices in an orderly manner, and place the potato slices on top of them.

Add the fried onion slices to the potatoes, then place the pieces of meat and then another layer of eggplant on top of the meat.

Add rice on top of the last layer so that it covers all previous layers.

Add the meat broth in an appropriate amount, gradually, so as not to affect the upside-down layers.

Place the inverted ones over a medium heat, watching them supply the water until they are tender.