In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained.

Heat 2 tablespoons of vegetable oil in a pan. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Remove nuts from heat and set aside.

Place the meat in a pot and cover with water. Add in the 7 spices and cook until the meat is done. Remove the meat onto a plate and reserve the meat broth. Season the meat with some salt.

Sprinkle the bottom of a deep saucepan with a little bit of rice. Layer the eggplants over the rice and then add the meat as a third layer. Spread over the garlic cloves and arrange the rice over the garlic. Add in the turmeric, salt and just enough meat broth to cover the rice.

Place a plate upside down over the rice to prevent it from scattering.

Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate.

Place a large serving dish over the pan and turn the pan content upside down. Lift up the pan slowly and you will get a "cake" with the arranged layers of makloubeh. Garnish with parsley and the roasted almonds and pines.

Serve Hot.