Maqluba Khodra (Aubergine and Cauliflower Maqluba)

Heat the vegetable stock in a saucepan with the cinnamon stick and simmer gently for 10 minutes to infuse, then discard the cinnamon stick.

Rinse the rice in several changes of water until it runs clear, then leave it to soak.

Heat the vegetable oil in a frying pan and shallow-fry the aubergine slices in batches until golden on both sides, draining on kitchen paper.

Fry the cauliflower florets in the same oil until golden and just tender, draining on kitchen paper.

Toast the pine nuts in a dry pan over low heat, shaking often, until golden.

Arrange the fried aubergine slices in the base of a large saucepan, then layer the fried cauliflower florets on top.

Stir the allspice, turmeric, cumin and remaining salt and pepper into the drained rice, then spread the rice evenly over the cauliflower.

Pour over enough of the infused vegetable stock to cover the rice by two centimetres, bring to the boil, then cover and simmer over low heat until the rice is tender and the liquid is absorbed.

Remove the pan from the heat and leave it to rest, still covered, for ten minutes before inverting.

Invert a large serving platter over the saucepan and, holding both firmly together, flip the pan over in one confident motion to unmould the maqluba.

Whisk the tahini and lemon juice with enough water in a small bowl to make a pourable sauce.

Scatter the toasted pine nuts over the top and serve with the tahini sauce alongside.