Maqluba (Upside-Down Rice with Aubergine and Lamb)

• 350 g Basmati rice
• 2 medium Aubergine, firm
• 120 ml Vegetable oil
• 1 large Yellow onion
• 4 cloves Garlic
• 700 g Lamb shoulder, boneless
• 1 tsp Ground cinnamon
• 1 tsp Allspice
• 900 ml Water
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 40 g Pine nuts
• 200 g Whole milk yogurt
• 15 g Fresh parsley

1. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then cover with fresh water and soak for 20 minutes. Drain well and set aside. Meanwhile, slice the aubergines into rounds about 1.5 cm thick.
2. Heat 80 ml of the vegetable oil in a large frying pan over medium-high heat. Fry the aubergine in batches until deep golden on both sides, adding a little more oil if needed. Transfer to a plate and season lightly with a pinch of the fine sea salt.
3. Cut the lamb into large bite-sized pieces. In a dutch oven over medium-high heat, warm 2 tbsp of the remaining vegetable oil and brown the lamb well in batches, then return it all to the pot. Reduce the heat to medium, add the onion and cook until softened and lightly golden.
4. Stir in the garlic, ground cinnamon, allspice, remaining fine sea salt and black pepper, and cook for 1 minute until fragrant. Pour in the water, scraping up any browned bits from the base. Bring to a simmer, cover, and cook gently until the lamb is tender.
5. Uncover and taste the cooking liquid, adjusting seasoning with a little more salt or pepper if needed. Using a slotted spoon, lift the lamb pieces out to a bowl, keeping the cooking liquid in the pot. You should have enough liquid to cook the rice; if it looks low, top up with a little water.
6. Arrange the lamb in an even layer in the base of the pot. Layer the fried aubergine over the lamb, overlapping slightly. Scatter the drained rice evenly over the top without stirring the layers.
7. Bring the cooking liquid back to a gentle boil, then reduce to low, cover tightly, and cook until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking. When done, remove from the heat and rest, covered, so the layers set.
8. While the maqluba rests, toast the pine nuts in a dry frying pan over medium heat until golden, shaking the pan often. Roughly chop the fresh parsley. Spoon the whole milk yogurt into a serving bowl.
9. Run a spoon around the inside edge of the pot to loosen. Place a large serving plate over the pot, then confidently invert in one motion. Lift off the pot, scatter over the toasted pine nuts and parsley, and serve with the yogurt on the side.

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