This dish makes a delicious main meal or center meal.  Serve with kachumber (diced cucumber, tomato and onion salsa) and lentil soup.

• Put the rice in a large saucepan. Pour over the water and add 1 teaspoon of the salt Bring to the boil over high heat. Cover the pan, reduce the heat to low and simmer for 15 to 20 minutes or until the rice tender and all the water has been absorbed.  Remove the pan from the heat. Set aside and keep warm.
• Meanwhile, in a small mixing bowl mix the turmeric, cumin, coriander cayenne, sugar, lemon juice, chick-pea flour and the remaining salt to a paste adding more lemon juice if necessary Set aside.
• Preheat the oven to moderate 350 F (Gas Mark 4, 180 C)
• In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the potato and aubergine [eggplant] cubes and fry, stirring frequently, for 5 minutes. Add the spice paste and fry, stirring constantly, for 10 minutes, adding a spoonful or two of water if the mixture becomes too dry. Cover the pan, reduce the heat to low and cook the vegetables for 15 to 20 minutes or until they are tender when pierced with the point of a sharp knife. Remove the pan from the heat and set aside.
• Spread half the rice over the bottom of an ovenproof dish. Sprinkle I ounce [2 tablespoons] of the melted butter over the rice. Spread the vegetable mixture over the rice and cover with the remaining rice. Sprinkle the remaining melted butter over the top.
• Cover the dish and place it in the center of the oven. Cook for 20 to 25 minutes or 'until all of the ingredients are very hot.
• Remove the dish from the oven and serve the mixture immediately, straight from the dish.