Ingredients

Step by step

1. Make the Lebanese 7-spice first (above), then preheat your oven to 220°C, fan 200°C, gas 7. Cut the cauliflower into even-size florets, the potatoes into 5mm-thick slices and theonions into 2cm-thick wedges. Put these all into a large roasting tray and drizzle liberally with oil. Season generously and sprinkle with 2 teaspoons of the 7-spice. Toss together and roast for 30 minutes, drizzling with the pomegranate molasses 5 minutes before the end, so that the vegetables lightly char and caramelise.
2. Meanwhile, line a large plate and a small plate with kitchen paper then place the rice in a large heatproof bowl, cover with just-boiled water and leave to one side. Cut the tomatoes into 1cm-thick slices, slice the aubergine into 1cm strips lengthways. Place a large frying pan on a medium heat and drizzle olive oil in to just cover the base. Fry the aubergine in batches for 8-10 minutes, turning halfway through and seasoning while cooking, until lightly golden all over. Transfer to the large plate. Break the pasta or noodles into small pieces and add to the pan, still on a medium heat. Add more oil and fry the pasta pieces for about 5 minutes, or until golden brown. Turn off the heat and transfer the pasta to the small plate. Drain the rice, return to the bowl and toss with the fried pasta and the salt and pepper.
3. Now layer up the maqluba. Pour some olive oil into a sauté pan (about 26cm base diameter, 9cm deep) and line with the fried aubergine slices, allowing them to come slightly up the side of the pan to help the maqluba maintain its structure. Lay in the tomato slices and sprinkle with oregano, top with half the roasted cauliflower and onions then add two-thirds of the rice-vermicelli mixture to the pan, patting down evenly. Top with the roasted potato and the remaining cauliflower and onion and scatter in the remaining rice mixture. Pour in the hot stock; it should sit about 1cm under the level of the rice.
4. Place on a medium heat and bring to the boil, then reduce the heat to the lowest setting. Place a thick plate, slightly smaller than the pan, on top, so that it sits directly on the rice then cover the pan with a lid. Cook on a low heat for 1 hour and 15 minutes, until the rice is cooked through and the water has been absorbed. If not quite ready, cook for a further 10 minutes. Remove from the heat and leave to one side, still covered, for 10 minutes.
5. Meanwhile, toast the pine nuts and almonds in a small dry frying pan, stirring, for 5 minutes or until lightly golden. Carefully remove the lid and plate from the maqluba and place a wide, heavy platter on top of the pan. Quickly and confidently turn the pan over and give it a tap. The maqlubashould turn out in one piece. If any of the crust sticks, loosen with a spatula and place on top of the turned-out rice cake. Remove the pan, then scatter with the toasted nuts and parsley before taking to the table.
   
   *Use gluten-free rice vermicelli, if required.