Slice 1 medium globe eggplant into ¾in / 2cm rounds, sprinkle with salt, and leave for 20-30 minutes. Pat dry.
Preheat the oven to 425°F / 220°C. Cut 1 large head of cauliflower into florets. On baking sheets, toss it and the eggplant with some of ½ cup plus 3 tablespoons of extra virgin olive oil, salt, and pepper.
Roast for 15-20 minutes, until the eggplant is soft. Take out the eggplant, raise the oven to 450°F / 230°C, and roast the cauliflower for 30-40 minutes more, until soft and charred in places.
Meanwhile, season 1.35kg of boneless, skinless chicken thighs with half of 2 teaspoons of ground allspice, a third of 1½ teaspoons of ground cinnamon, salt, and pepper.
Brown the chicken in a large pot with 1 medium roughly chopped yellow onion and a little of the oil. Add 3 large sliced garlic cloves, 2 dried bay leaves, and 3 lightly crushed green cardamom pods.
Pour in 5 cups of water, season with salt, and simmer for 20 minutes. Lift out the chicken and strain the broth.
Meanwhile, rinse 2 cups of basmati rice, soak it in salted water for 10 minutes, and drain. Toss it with ¼ teaspoon of ground turmeric and the rest of the allspice and cinnamon.
Arrange 2 medium vine-ripened tomatoes, sliced into ½in / 1cm rounds, in a large nonstick pot of about 7.5 liters. Top with layers of the eggplant, cauliflower, chicken, and rice, and pour in 2 cups of the broth.
Cook over medium-high heat for about 10 minutes, then cover and cook over low heat for about 30 minutes, until the rice is tender and has absorbed the liquid. Rest off the heat for 15-20 minutes.
Meanwhile, toast ½ cup of whole blanched almonds in the remaining oil until golden. Invert the pot onto a large platter, lift it off, and top with the almonds and chopped parsley.
