In a large pot, add the ground beef with no seasonings and cook until the liquid evaporates. Add ghee and sauté until browned. Rinse the rice (no need to soak). Layer the cooked beef with a layer of tomatoes, a layer of eggplant, and then the rice mixed with black pepper, Maggi seasoning, and salt. Add water according to the rice type—usually about 3 1/2 to 4 cups (about 830–950 ml).

Place the pot over heat and bring to a boil. Once it starts boiling, reduce the heat. In a separate pan, fry the cashews in 1 tablespoon of ghee until golden, then remove and set aside. Once the makloubeh has absorbed the liquid, gently fluff the top layer of rice and drizzle a little of the ghee used for frying the cashews over it. Cover and let it finish cooking. Once done, let it rest for a few minutes, then invert onto a large serving plate. Sprinkle the fried cashews on top. Enjoy!