Maqlooba

Ingredients:

1-1/2 cups basmati rice
2 medium eggplants
2 red bell peppers (optional)
1 small cauliflower
3 large tomatoes, sliced
1-1/2 cup chickpeas
1 cup lentils, soaked in water (optional)
1 onion, thinly sliced (optional)
2 cloves garlic, cut in half
2-3 cups vegetable stock
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon coriander
1/2 teaspoon ground cinnamon stick
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
2 tablespoons pine nuts
2 tablespoons parsley, chopped

Allow the rice to soak in water. Set aside.

Carmelize the onions in a frying pan and set aside.

Roast the red bell peppers and cut into strips. Set aside.

Slice the eggplant into circles and cut them in half. Place each slice on a paper towel. Salt them and allow to rest for 20 minutes. Squeeze any moisture out of the eggplant slices and toss in olive oil, salt and pepper. Bake the eggplant slices on parchment paper for half an hour at 350. Set aside.

Cut the cauliflower into large pieces. Toss with olive oil, salt, and a dash of coriander. Bake for 20 minutes. Set aside.

To arrange the maqloobah, place a sheet of parchment paper at the bottom of a nonstick saucepan. Layer the tomato slices so they overlap, followed by the caramelized onions. Layer eggplant slices on top of the onions. There should be about three layers of the eggplant. Next, add a layer of cauliflower, followed by the chickpeas and/or lentils. Scatter the garlic pieces on top.

Drain the water from the rice and spoon rice over the vegetables. Press down on the rice firmly.

Whisk together vegetable stock and all the spices. Pour over the rice. Turn heat to medium until liquid simmers. Reduce to low and cover. Allow to cook for 45 minutes. Do not remove the lid at anytime.

Remove maqlooba from heat. Put a towel between the saucepan and the lid and allow to rest for 20 minutes. Invert the pan onto a plate and let the rice set for 15 to 20 minutes before slowly removing the pan.

Garnish the maqlooba with parsley and toasted pine nuts. Serve with tzaziki.