Chicken Maqluba

Rinse the basmati rice until the water runs clear, cover with water and soak for 30 minutes; then drain well.

Rub the chicken thighs with salt, black pepper, cumin, turmeric, ground coriander and allspice. Slice the onion into thin half-rings.

Cut the eggplant into slices, the potatoes into rounds, and break the cauliflower into small florets. Heat olive oil in a wide pot and fry the vegetables in batches until golden brown; transfer them to a plate.

In the same pot, sauté the chicken with the onion for 8–10 minutes, turning the pieces so they brown evenly.

Remove the pot from the heat. Arrange the potatoes on the bottom, then the chicken and onion, followed by the eggplant and cauliflower. Spread the drained rice in an even layer on top without stirring the layers together.

Pour in hot chicken stock so it just covers the rice. Add a cinnamon stick and a bay leaf, bring to a boil, cover with a lid and cook over low heat for 30 minutes, until the rice is tender and has absorbed the liquid.

Remove the maqluba from the heat and let it rest, covered, for 10 minutes. Place a large flat platter over the pot, flip it over in one confident motion, and serve the maqluba hot with plain yogurt.