Drain and press the tofu for a few minutes to release the liquids.

Wash and prep the vegetables. Make sure the potato and eggplant slices are dry before air-frying. I use a clean kitchen towel to keep them dry. (You can use the salt method to drain out the eggplants for a crispier bite. But since they will soften down during the cooking in the pot, there is no need to have them super dry.)

Prep the “meat” mixture in a large bowl. Smash the chickpeas, leaving some texture and a few beans in whole. Crumble the tofu into small chunks over the chickpeas. Add in the crushed walnuts, and mix everything to combine.

Mix the spices in a small bowl.

Prepare the rice. Rinse thoroughly until water runs clear, then soak in a large bowl in warm water for 15-20 minutes. Rinse again and drain well when ready.

Coat the potatoes and eggplants with a little oil spray. Air-fry for 15-20 minutes at 325ºF (or 163ºC) - flipping halfway. Remove and set aside.

In a hot pan over medium-high heat with oil (or broth), sauté the onions until translucent. About 5-7 minutes.

Add in the “meat” mixture and cook for a couple of minutes, until it changes color. Drop in the spice mix and stir to combine. Lower the temperature to medium and cook for 10 minutes, or until browned, stirring occasionally. Remove and set aside.

Start layering the pot. Place the tomato slices around the edges, then fill in the center with more tomatoes. Layer the eggplant slices close together, avoiding gaps. Add the “meat” mixture, packing it (slightly) tightly with the back of a spoon. Cover with the potato slices to close off the layers. Carefully, sprinkle the drained rice over the potatoes, spreading it with your hands to make it as flat as possible. Place a spoon at the edge of the rice, with the back of it facing upwards. Slowly drizzle the broth onto the spoon to drizzle down and cover the pot. Top it off with the bay leaves, and cinnamon stick (optional). Then cover with a heat-proof plate, pushing it down slightly to hold in place.

For the best shape to hold still, try not to spill the broth directly on top of the rice. Instead, move the spoon all around the edge to evenly fill the pot with broth.

Bring the pot to a boil over high heat, then set to low. Cover with the lid. Cook for 30-40 minutes (carefully removing the plate after 10 minutes), until the rice is fully cooked. Remove from heat, and let it rest for 10-15 mins.

After resting in the pot for a few minutes, remove the lid and place a large flat serving plate over the rim of the pot - lining it up in the center. Hold the pot from both handles, while covering the plate at the top with both hands. Lift the pot (high enough), and carefully flip the pot inwards (towards you), as you lower it down to the surface. You should hear a drop as you flip.

Alternatively, lift the pot and place one hand at the bottom, with the other on top, and flip it quickly. Have someone assist you, if needed.

Tap the top of the pot with your hands to make sure everything fell in place. Carefully lift the pot for the big reveal.

Top it off with toasted pine nuts and freshly chopped parsley.

Serve with a side salad and/or vegan garlicky cucumber yogurt. I like adding a bit of sriracha to my yogurt for a little kick.

We also often drop a side plate of raw radish, green onions, and pickles to balance out the flavors from the Makloubeh and spicy yogurt.