Chicken and cauliflower maklouba

Heat two tablespoons of oil in a pot on high heat.

Sear the chicken skin side down for five to nine minutes until golden brown, flip and sear the second side another five to nine minutes, then take it out.

Toast the bay leaves, cardamom pods and black peppercorns in the pot for two to three minutes until well browned and aromatic.

Add the diced onions and cook over medium heat four to five minutes until they soften and deglaze the pot.

Add the garlic, saute another minute, then return the chicken and any liquid that came off it, add the salt and enough water to submerge the chicken.

Bring to a boil on high, skim the foam off the surface, cover with the lid set ajar and simmer 40 to 50 minutes until the meat is done.

Fish the chicken out and strain the onions and spices out, leaving a smooth stock.

Slice the cauliflower into large florets.

Fill a pan with about an inch of frying oil and fry the cauliflower in batches about five minutes a side until well browned all over.

Drain on paper towels and dust with salt as soon as it comes out; fry four cloves of garlic the same way.

Let the rice dry in a colander for at least 50 minutes.

Coat the dry rice with the cardamom, baharat, black pepper, turmeric and salt, mixing gently so the grains do not break, then mix in the tablespoon of oil.

Scatter a few tablespoons of rice over the base of the pot as a sacrificial layer, because the bottom layer tends to stick and burn.

Lay thick slices of tomato over it, then the cooked chicken skin side down, filling most of the gaps.

Cover the chicken with a light layer of rice, filling the gaps so the pot does not settle.

Lay the fried cauliflower and fried garlic over that in an even thick layer, then spread the remaining rice in a level layer.

Pour the filtered stock in over a ladle until it comes to the top of the rice.

Bring to a boil covered on high, set a timer for five minutes, then turn the heat to low and steam with the lid on for a total of 20 minutes.

Pour about two tablespoons of oil around the walls of the pot, put a kitchen towel between pot and lid and steam 10 minutes more.

Turn the heat off and rest the pot about 15 minutes.

Place a large plate over the pot and flip the two over in one quick motion, then let it settle another 10 to 15 minutes before lifting the pot off.

Top with chopped parsley and pine nuts and serve piping hot, with Greek yoghurt salted with a tiny amount of salt alongside.