Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
Rince rice until water is clear and then leave to drain in colander.
Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
Add chicken and brown.
Add 8 cups water and mix.
Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
Cook for one hour or until chicken is ready to make a tasty stock.
While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
Fry until golden (well-cooked) but not burnt.
Put aside.
When chicken is ready, sieve stock into bowl and remove the chicken pieces.
Coat with pinches of salt and mixed spices.
Brown under grill.
Get a medium sized pot.
(I recommend a non-stick one. I’ve tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do the same then don’t use that one!) If you’re not using a non-stick pot, sprinkle a layer of rice on the bottom so that the other ingredients won’t stick.
Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
Add chickpeas in the same way.
Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
Add rice and spread evenly.
Carefully and slowly pour the chicken stock on top to cover rice.
(The stove-top I have at the moment doesn’t have a very low fire so I add a bit more) Cook on stove-top until rice is ready but moist.
Quickly flip the saucepan upside down onto a large serving tray (preferably round).
Rub and cool down top of pot with a wet cloth.
Carefully remove the pot, trying not to let the Upside Down collapse! (Don’t worry if it does, it happens even to the experts!).
Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
Eat with small bowls of yoghurt.

Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
Rince rice until water is clear and then leave to drain in colander.
Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
Add chicken and brown.
Add 8 cups water and mix.
Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
Cook for one hour or until chicken is ready to make a tasty stock.
While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
Fry until golden (well-cooked) but not burnt.
Put aside.
When chicken is ready, sieve stock into bowl and remove the chicken pieces.
Coat with pinches of salt and mixed spices.
Brown under grill.
Get a medium sized pot.
(I recommend a non-stick one. I’ve tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do the same then don’t use that one!) If you’re not using a non-stick pot, sprinkle a layer of rice on the bottom so that the other ingredients won’t stick.
Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
Add chickpeas in the same way.
Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
Add rice and spread evenly.
Carefully and slowly pour the chicken stock on top to cover rice.
(The stove-top I have at the moment doesn’t have a very low fire so I add a bit more) Cook on stove-top until rice is ready but moist.
Quickly flip the saucepan upside down onto a large serving tray (preferably round).
Rub and cool down top of pot with a wet cloth.
Carefully remove the pot, trying not to let the Upside Down collapse! (Don’t worry if it does, it happens even to the experts!).
Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
Eat with small bowls of yoghurt.

Basicly regardles of which ingredients you want to add, you want to assemble the dish with the tomatoes at the bottom of a casserole pot, then the meat, veggies, garlic and spices and THEN add the drained rice. Fill with broth and cook on low till the rice is done.

To serve: place the pot UPSIDE-DOWN (translates to ‘makloubeh’) on a large dish. Carefully lift the pot trying to retain the shape of the contents.

Decorate with the pine nuts and almonds . Serve with yogurt and green salad.

Hope this helps & enjoy the food!