Lebanese Maqluba

Rinse the rice until the water runs clear, cover with cold water and let soak for 30 minutes, then drain well. Slice the eggplant into rounds, sprinkle with salt and set aside for 20 minutes; pat dry with paper towels.

Break the cauliflower into small florets. Heat oil in a deep skillet and fry the eggplant and cauliflower until golden brown; transfer to paper towels to drain.

Rub the chicken with salt, black pepper, allspice, cinnamon and turmeric. In the same pot, brown the chicken with chopped onion, pour in water, add a bay leaf and simmer for 25 minutes after it comes to a boil. Remove the chicken and reserve the hot stock.

Toss the drained rice with half of the remaining allspice, cinnamon and turmeric, and season with salt to taste.

Grease the bottom of a heavy pot with a little oil and arrange the tomato slices over it. Layer the chicken, eggplant and cauliflower on top, then cover evenly with the rice.

Carefully pour in the hot stock so it sits about 1 cm above the rice. Bring to a boil over high heat, cover with a lid and cook on the lowest heat for 35–40 minutes, until the rice is tender and has absorbed the liquid.

Remove the pot from the heat and let it stand covered for 15 minutes so the layers settle. Meanwhile, toast the almonds in a dry skillet until golden and chop the parsley.

Cover the pot with a wide, flat plate, flip it over in one confident motion, and leave the pot on top for 5 minutes so the maqluba holds its shape.

Lift off the pot, sprinkle the maqluba with the toasted almonds and parsley, and serve hot.