# 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 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 to 4 cups chicken or beef broth
# Steps to Follow:
01 - Rinse basmati rice in cold water repeatedly until clear, then soak for 30 minutes and drain.
02 - Coat 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 the meat on all sides, then remove and set aside.
04 - Using the same pot, sauté onion slices until softened. Return meat to pot, add broth to cover, and simmer for 30 to 40 minutes until meat is nearly cooked. Reserve the broth, then remove meat and onions.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil, place on baking sheets, and roast for 20 to 25 minutes until golden and tender.
06 - In a large heavy-bottomed pot, arrange a bottom layer of tomato slices, then roasted potatoes, followed by eggplant, cooked meat with onions, and finally press drained rice on top.
07 - Combine turmeric, cumin, and salt into reserved broth. Pour enough broth to just cover the rice (about 3 to 4 cups).
08 - Place a plate or heatproof lid smaller than the pot on top of the rice to maintain layers, 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 tender and liquid absorbed.
10 - Remove from heat and let rest covered for 15 minutes to allow flavors to meld.
11 - Invert onto a large serving platter to reveal layers. Garnish with toasted almonds or pine nuts and chopped parsley. Serve warm alongside yogurt or salad.
