# What You'll Need:
→ Meats
01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 teaspoon ground black pepper
03 - 1 teaspoon ground allspice
04 - 1/2 teaspoon ground cinnamon
05 - 1 teaspoon salt
→ Rice
06 - 2 cups long-grain basmati rice
07 - 1/2 teaspoon turmeric
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon salt
→ Vegetables
10 - 2 medium eggplants, peeled and sliced into 1/2 inch rounds
11 - 2 medium potatoes, sliced into 1/2 inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced
→ Aromatics & Garnish
14 - 3 tablespoons 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
# Directions:
01 - Rinse basmati rice multiple times under cold water until water runs clear. Soak rice for 30 minutes, then drain thoroughly.
02 - Rub lamb shanks or chicken pieces evenly with black pepper, allspice, cinnamon, and salt.
03 - Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Brown meat on all sides until seared, then remove and set aside.
04 - Sauté sliced onion in the same pot until softened. Return meat to pot, cover with broth, and simmer gently for 30 to 40 minutes until meat is nearly cooked. Reserve broth, remove meat and onions.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil, arrange on baking sheets, and roast for 20 to 25 minutes until tender and golden.
06 - In a large heavy-bottomed pot, layer ingredients in order: tomato slices to cover bottom, roasted potatoes, roasted eggplant, cooked meat and onions, then drained rice pressed gently on top.
07 - Stir turmeric, cumin, and salt into reserved broth. Pour enough broth over rice to just cover, approximately 3 to 4 cups.
08 - Place a plate or heatproof lid smaller than the pot atop the rice to keep layers compact, then cover pot tightly with lid.
09 - Bring to a gentle simmer over medium heat, then reduce to low. Cook undisturbed for 35 to 40 minutes until rice is tender and liquid absorbed.
10 - Remove pot from heat and let stand covered for 15 minutes to set layers.
11 - Place a large serving platter over the pot and carefully flip to unmold the dish upside down. Garnish with toasted nuts and chopped parsley. Serve warm with yogurt or salad.
