Spiced Maqluba by Ottolenghi

In a saucepan, combine lentils with 1 ltr water and salt.

Simmer for 20 mins at low temp, then stir in rice.

Simmer for another 6 to 8 mins, or until lentils are cooked.

Drain well.

Stir in lemon zest, 1 tblspn of lemon juice, 1 1/2 tspns garlic, cardamom, allspice, turmeric, half of the parsley, pepper and 3/4 tspn salt.

Mix and set aside.

In a large nonstick frying pan, heat 3 tblspns of oil on med-high.

Add onions, 3/4 tspn salt and pepper and cook, stirring, until soft and well browned, 8-10 mins.

Remove and set aside.

Using olive oil, grease a 10 inch saucepan with straight sides and a lid.

Line the bottom with parchment paper.

In a bowl, toss tomatoes with oil, 1/2 tspn salt and pepper, then arrange flat on the bottom of the pan cut sides down.

Layer cooked onions on top then spoon the rice mix over the onions, smoothing it down so the surface is flat.

Using a skewer, poke 6 holes in the rice, then sprinkle with 2 tblspns water.

Place the pan over high for 5 mins, reduce heat to med-low.

Cover pan with a clean tea towel and cook for 15 mins, until rice is barely cooked.

Check after 10 mins and add a little water if needed.

Set pan aside for at least 20 mins with lid and tea towel left on; residual heat will finish the cooking.

In a bowl, combine tahini with 1/2 tspn of garlic, remaining lemon juice, 1/8 tspn of salt and 1/3 cup of water.

Whisk and set aside.

Remove lid and tea towel, cover the top of the pan with a large platter.

With one hand on the pan and the other holding the platter, invert the dish so the top of the rice is the base of the maqluba on the platter.

Tap the bottom of the pan a few times to help the tomatoes ease off the bottom.

Peel off and discard the paper.

Serve hot, with shallots, remaining parsley sprinkled on top, and tahini.