Upside-Down, Layered Rice Cake with Vegetables from We Are La Cocina by Lamees Dahbour

Ingredients

• ½ teaspoon ground turmeric
• ¼ teaspoon dried oregano
• ¼ teaspoon ground allspice
• Kosher salt
• ½ teaspoon ground coriander
• ½ cup [60 g] slivered almonds
• 1 medium potato, cut into slices ¾ inch [20 cm] thick
• 5 cardamom pods
• 4 large carrots, cut into slices ½ inch [12 mm] thick
• 4 cups [960 ml] vegetable stock
• 6 whole cloves
• ½ cup [120 ml] vegetable oil
• 1 cinnamon stick
• 2½ cups [500 g] basmati rice
• 1 medium eggplant, cut into slices ¾ inch [2 cm] thick