Maqluba (Upside-Down Chicken and Rice)

Steps

1. 1
   Put the chicken in a pot with the onion, cinnamon, bay leaves, cardamom, 1 tsp of the salt and 1.2 l of the water, bring to the boil, skim, and simmer for 35 minutes. Lift out the chicken and strain the stock; you need 900 ml.
2. 2
   Meanwhile soak the rice in the remaining cold water for 30 minutes, then drain it and mix it with the baharat, turmeric and 1 tsp of the salt.
3. 3
   Heat the sunflower oil in a deep frying pan and fry the aubergine, cauliflower and potatoes in batches for 4–6 minutes each, until deep golden; drain on kitchen paper.
4. 4
   Season the hot stock with the remaining salt.
5. 5
   Line the base of a large, heavy, straight-sided pot with the tomato slices, then layer in the chicken, the potatoes, aubergine and cauliflower, pressing each layer down.
6. 6
   Spread the rice over the top, level it and pour the hot stock gently down the side until it covers the rice by 1.5 cm. Bring to the boil, cover tightly and cook on the lowest heat for 35 minutes.
7. 7
   Rest the pot, covered and off the heat, for 15 minutes. Meanwhile toast the nuts in a dry pan until golden.
8. 8
   Set a large round platter over the pot, turn the whole thing over in one confident movement, wait a minute, then lift the pot away. Scatter with the nuts and parsley and serve with the yoghurt.