Upside down rice and a new blog

I discovered a new blog the other day, and a recipe that inspired me to make it right away.  One of the things I love about blogging is that you never know who you're going to meet or what part of the world you'll find yourself in at the end of the next click.  When it comes to food, it's a more intimate way to explore far flung cuisines than through cookbooks, restaurants, or tv shows.  Yasmeen, who blogs from Australia, is celebrating the end of the Ramadan fast with one of her family's traditional dishes: Maqloubeh, or upside down rice
Three simple ingredients make up this dish---lamb, cauliflower, and basmati rice.  The rest of the magic is done with spice.  And lots of it.  Cinnamon, cardamom, clove, turmeric, saffron.   You just know this will be good.

I followed Yasmeen's instructions faithfully, except that I halved the ingredients because we're leaving for college tomorrow and I didn't want any leftovers.  The only other thing I did differently was to add an extra cup of liquid to the simmering rice. Oh, and because I'm insane for lemon, I added the zest of one. 

I browned the lamb

Then the cauliflower

Added in the rice and beautiful saffron and turmeric scented water

Carefully toasted the pine nuts and almonds

And patiently waited before revealing the overturned rice

You'll notice I'm not showing you a long shot...my dish didn't come out perfectly formed, but I'm guessing that takes a little practice.  It was delicious and, as hoped. we had no leftovers whatsoever. 
Thanks, Yasmeen!