Prepare the spice mix in a small bowl. Soak the rice in water for at least 30 minutes. Place it in a colander and rinse thoroughly under running water. Squeeze the lemon and set it aside to drain well. Add the turmeric and mix well.

Heat the oil and brown the chicken all around. Add the onion and let it soften. Sprinkle with the spices. Cover with hot water and simmer with the lid on for 25 minutes.

Separately fry the potatoes, eggplants, and cauliflower as you would for moussaka. Drain them on absorbent paper.

Remove the chicken to a serving dish, keeping the broth separate. In the same pot, add two handfuls of rice. Layer the chicken on top, followed by cauliflower, eggplants, potatoes, and finally, the remaining rice.

Pour the hot broth over everything. The broth should cover the rice. Cut the butter into small pieces and place it on top. Cover and simmer on low heat for 50 minutes to an hour, until the rice is dry and has absorbed all the liquid.

Remove from heat and let it rest for 10 minutes. Cover the pot with a large serving platter. Invert the pot. Let it sit for 10 minutes. Remove the pot, and you’ll have the makloubeh formed in the shape of the pot.

Serve garnished with chopped parsley.