Maqluba with Cauliflower and Chicken

Rinse the rice several times until the water runs clear. Break the cauliflower into small florets, cut the eggplant into cubes, slice the tomatoes into rounds, the onion into half-rings, and the garlic into slices.

Preheat the oven to 220°C. Toss the cauliflower and eggplant with 60 ml vegetable oil, 0.5 tsp salt and black pepper, spread on a baking sheet and roast for 20–25 minutes until lightly golden, stirring once.

In a heavy pot, heat 20 ml vegetable oil and brown the chicken for 2–3 minutes on each side. Pour in water, add the bay leaf and cinnamon stick, bring to a boil, skim off the foam, cover and simmer over low heat for 25–30 minutes. Remove the chicken, then strain and reserve the broth.

Mix the rinsed rice with ground cinnamon, cardamom, allspice, turmeric and 1 tsp salt.

In the same pot, sauté the onion and garlic in the remaining 20 ml oil for 3–4 minutes. Remove the pot from the heat and layer in the tomatoes, roasted eggplant and cauliflower, the chicken, and finally the spiced rice on top.

Pour in the hot chicken broth so it sits about 1–1.5 cm above the rice. Bring to a boil, cover with a lid, reduce the heat to the lowest setting and cook for 25–30 minutes, until the rice is tender and has absorbed the liquid.

Remove the pot from the heat and let it rest, covered, for 10–15 minutes. Run a knife along the sides, cover the pot with a large plate and carefully flip it over in one motion; serve the maqluba hot.