Maqloubeh recipe (upside-down rice with aubergines and peppers)

Ingredients

• 2 red peppers, trimmed and sliced
• 1 glug of light olive oil
• 1 pinch sea salt
• 3 sprigs of thyme (leaves only)
• 1 bulb of garlic, separated into cloves but not peeled
• 2 medium tomatoes, thickly sliced
• 300 g white basmati rice
• 0.8 tsp cumin seeds
• 0.8 tsp coriander seeds
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp ground turmeric
• 500 ml hot gluten-free vegetable or chicken stock
• 40 g salted butter or 4 tablespoons of extra virgin olive oil
• 1 tsp Aleppo pepper (pul biber) or half a teaspoon of chilli flakes
• 1 handful coriander leaves, chopped, to serve
• 2 medium aubergines, cut into 2cm (1inch)-thick discs