Vegetable maqluba

Step 1: Salt the 2 aubergines slices lightly and leave for 15 minutes, then pat dry. This stops them drinking too much oil.

Step 2: Heat ¾ cup sunflower oil in a large frying pan over a medium-high heat. Fry the aubergine, 1 cauliflower and 2 potatoes in batches for 4–6 minutes each, turning, until deep golden on both sides. Drain on kitchen paper and keep 2 tablespoons of the oil.

Step 3: In a small pan, warm the reserved oil over a medium heat and soften 1 onion with 3 garlic cloves for 5 minutes. Stir in 2 tsp seven-spice (baharat), ½ tsp ground turmeric and 2 tsp salt for 30 seconds until fragrant, then mix with the drained 14 oz basmati or medium-grain rice.

Step 4: Line the base of a 24 cm heavy, straight-sided pot with a circle of baking paper. Lay 2 tomatoes slices on the base, then arrange the potatoes, aubergine and cauliflower in neat layers, pressing gently.

Step 5: Spoon the rice over the vegetables and level it. Pour 3 ¼ cups vegetable stock gently down the side so it doesn't disturb the layers; it should cover the rice by 1 cm. Set a heatproof plate on top to keep everything in place.

Step 6: Bring to the boil over a medium-high heat, then cover tightly and cook over a very low heat for 30–35 minutes, until the stock is absorbed and the rice is tender. Peeking and stirring is the common mistake: it breaks the layers.

Step 7: Rest off the heat, covered, for 10 minutes. Remove the plate, put a large tray on top, and in one confident move turn the pot over. Wait 5 minutes, then lift the pot slowly.

Step 8: Peel off the paper and scatter with 1 ⅜ oz toasted almonds and pine nuts and 2 tbsp flat-leaf parsley. Cut into wedges at the table.