# What You'll Need:
→ Meats
01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt
→ Rice
06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt
→ Vegetables
10 - 2 medium eggplants, peeled and sliced into 3/8-inch rounds
11 - 2 medium potatoes, sliced into 3/8-inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced
→ Aromatics & Garnish
14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3 to 4 cups chicken or beef broth
# How To Make It:
01 - Rinse the rice in cold water repeatedly until the water runs clear. Soak the rice for 30 minutes, then drain thoroughly.
02 - Combine ground black pepper, allspice, cinnamon, and salt with the lamb or chicken pieces, seasoning evenly.
03 - Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Brown the meat on all sides until golden. Remove and set aside.
04 - Sauté sliced onions in the same pot until softened. Return meat to the pot, add enough broth to cover, and simmer gently for 30 to 40 minutes until meat is nearly cooked. Reserve the broth; remove meat and onions.
05 - Preheat the oven to 400°F. Brush eggplant and potato slices with remaining vegetable oil, arrange on baking sheets, and roast for 20 to 25 minutes until tender and golden.
06 - In a large, heavy-bottomed pot, arrange the tomato slices to cover the bottom. Layer roasted potatoes, then eggplant, followed by cooked meat and onions. Finish by gently pressing drained rice over the top.
07 - Stir turmeric, cumin, and salt into the reserved broth. Pour enough broth over the rice to just cover it (approximately 3 to 4 cups). Place a heatproof plate smaller than the pot on top of the rice to compact layers, then cover the pot tightly with its lid.
08 - Bring the pot to a gentle simmer over medium heat, then reduce to low. Cook undisturbed for 35 to 40 minutes until rice is fully cooked and liquid absorbed.
09 - Remove the pot from heat and let it rest, covered, for 15 minutes to allow flavors to meld.
10 - Place a large serving platter over the pot and carefully flip to unmold the layered dish. Garnish generously with toasted nuts and chopped fresh parsley. Serve warm alongside yogurt or salad.
