How to make Maqluba

Ingredients

• 1 chicken (about 1.5 kg), cut into 8 pieces
• 1 onion, halved, 3 cardamom pods and 1 cinnamon stick
• 2 aubergines, sliced into rounds 1 cm thick
• 1 cauliflower, broken into florets
• 2 tomatoes, sliced
• 400 g long-grain rice, soaked in water for 30 minutes and drained
• 2 teaspoons baharat (Arabic seven-spice) or allspice, 1 teaspoon turmeric and salt
• Vegetable oil for frying
• To serve: toasted almonds or pine nuts, and plain yogurt or a chopped salad

Method

1. Put the chicken in a pan with the onion, cardamom, cinnamon and 1.5 litres of water. Simmer for 40 minutes, skimming off the foam, then lift out the chicken and keep the broth.
2. Salt the aubergine slices and leave them for 15 minutes, then pat dry. Fry the aubergine and cauliflower in batches until deep golden, and drain on kitchen paper. You can also brush them with oil and roast them in a hot oven.
3. Mix the drained rice with the baharat, turmeric and 1 teaspoon of salt.
4. In a deep, heavy pot, lay the tomato slices over the base, then the chicken, then the aubergine and cauliflower. Spread the rice evenly on top and press it down gently.
5. Pour in hot broth until it covers the rice by about 2 cm. Put a small plate on top to hold the layers, bring to the boil, then cover and cook on the lowest heat for 35 to 40 minutes, until the rice is tender.
6. Rest for 10 minutes off the heat. Place a large platter on top of the pot, turn it over in one quick movement and lift the pot away slowly. Scatter with nuts and serve with yogurt or salad. Nut allergy: leave out the nuts.