Preheat the oven to 400F (If you plan to fry your cauliflower, skip this step)

Prepare the chicken - add the chicken to a large mixing bowl. Sprinkle with salt and pepper and all the spices and rub it on each portion of the meat. In a large pot, add the olive oil and heat to medium-high. Add each piece of chicken and sear until golden brown crust develops on all sides but the chicken is not cooked through. Remove each piece after it sears, place on a plate and set aside.

Once all the chicken is seared, add it back into the pot – I like to place the larger pieces at the bottom – cover entirely with water and add the bay leaves. Bring this to a boil, then lower to a simmer for 45 minutes or until the chicken is fully cooked.

While the chicken boils, prepare your cauliflower. If roasting, place the cauliflower on a baking sheet, drizzle with olive oil, salt and pepper and roast for 45 minutes or until golden, softened and slightly crisp on the edges. If frying, fill a frying pan or Dutch oven with 1-2 inches of neutral oil (I like to use avocado oil) and fry the florets in batches until golden, set aside to a paper towel lined plate.

Fry the onions in a nonstick skillet with 1 Tablespoon of olive oil and a sprinkle of salt. Cook down until caramelized – about 12-15 minutes.

Once the chicken is done, remove it to a plate and strain out the broth into a heat proof bowl. Taste the broth for seasoning and set the chicken and the broth aside. Add the spices to your rinsed rice, set aside.

To assemble, add a touch of olive oil and the sliced tomatoes to the bottom of a large pot with a fitting lid, then add the potatoes. Arrange the chicken neatly on top starting with the larger pieces, then add the roasted cauliflower, the caramelized onions, and the spiced rice. Gently pour the broth over the whole pot until the liquid reaches the top of the rice – if you need more liquid, add water. Use the back of a wooden spoon to gently create little holes in the center of the pot through the ingredients which helps the steam release.

Cover and bring the whole pot to a light boil and lower to a simmer. Let this cook for 45 min to 1 hour or until the rice is fully cooked through. Grab a large heat proof tray wider than the rim of the pot and with high sides, flip the tray upside town to the opening of the pot. Carefully flip the pot upside down onto the tray keeping the tray intact with the pot the whole time and let it sit 5 minutes tapping the bottom of the pot.

Gently lift the pot to reveal the makloubeh! Enjoy with plain yogurt, some jalapenos, and a simple salad.