# What You 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 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 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3-4 cups chicken or beef broth
# Directions:
01 - Rinse the basmati rice thoroughly in cold water until it runs clear. Soak for 30 minutes, then drain.
02 - Combine black pepper, allspice, cinnamon, and salt; rub onto the lamb shanks or chicken pieces evenly.
03 - In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat. Sear meat on all sides until browned, then remove and set aside.
04 - Add sliced onions to the same pot and cook until softened. Return meat to the pot, pour in broth to cover, and simmer gently for 30 to 40 minutes until meat is nearly cooked. Remove meat and onions; reserve broth.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with the remaining oil. Arrange on baking sheets and roast for 20 to 25 minutes until golden and tender.
06 - In a heavy-bottomed pot, layer ingredients starting with tomato slices to cover the base, followed by roasted potatoes, then eggplant, next the meat and cooked onions, and finally the drained rice pressed gently on top.
07 - Mix turmeric, cumin, and salt into the reserved broth. Pour enough broth over the rice to just cover, approximately 3 to 4 cups.
08 - Place a heatproof plate smaller than the pot over the rice to keep the layers compact. Cover the pot tightly with its 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 broth absorbed.
10 - Remove from heat and let rest covered for 15 minutes to set.
11 - Place a large serving platter over the pot and carefully invert, unmolding the dish with the meat and vegetables on top. Garnish with toasted nuts and chopped parsley. Serve hot with yogurt or salad on the side.
