# Components:
→ Meats
01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - ½ tsp ground cinnamon
05 - 1 tsp salt
→ Rice
06 - 2 cups long-grain basmati rice
07 - ½ tsp turmeric
08 - ½ tsp ground cumin
09 - ½ tsp salt
→ Vegetables
10 - 2 medium eggplants, peeled and sliced into ⅜-inch rounds
11 - 2 medium potatoes, sliced into ⅜-inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced
→ Aromatics & Garnish
14 - 3 tbsp vegetable oil
15 - ½ cup slivered almonds or pine nuts, toasted
16 - ¼ cup chopped fresh parsley
17 - 3 to 4 cups chicken or beef broth
# Directions:
01 - Rinse the rice under cold water several times until the water runs clear. Soak for 30 minutes, then drain.
02 - Combine black pepper, allspice, cinnamon, and salt; season lamb or chicken evenly.
03 - Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Brown the meat on all sides thoroughly. Remove and set aside.
04 - Add sliced onions to the pot and cook until softened. Return meat to the pot, add enough broth to cover, and simmer for 30 to 40 minutes until meat is nearly cooked. Reserve broth, removing meat and onions afterward.
05 - Preheat oven to 400°F (200°C). Brush eggplant and potato slices with remaining oil, arrange on baking sheets, and roast for 20 to 25 minutes until golden and tender.
06 - In a large heavy-bottomed pot, layer ingredients as follows: cover the bottom with tomato slices, then roasted potatoes, roasted eggplants, cooked meat and onions, and finally the drained rice, pressing gently to compact.
07 - Mix turmeric, cumin, and salt into the reserved broth. Pour enough seasoned broth over the rice to just cover, approximately 3 to 4 cups.
08 - Place a smaller plate or heatproof lid atop the rice to keep layers compact, then cover tightly with the pot lid.
09 - Bring to a gentle simmer over medium heat, reduce to low, and cook undisturbed for 35 to 40 minutes until rice is fully cooked and liquid absorbed.
10 - Remove from heat and let rest, covered, for 15 minutes to allow flavors to meld.
11 - Invert a large serving platter over the pot and carefully flip to unmold the layered dish. Garnish with toasted nuts and chopped parsley. Serve hot.
