Quzi

Season the lamb generously with baharat, cardamom, cinnamon, salt, and pepper, rubbing the spices into every surface. Place in a large pot, cover with cold water, and bring to a boil, skimming off all foam.

Reduce heat to a gentle simmer, cover the pot, and cook the lamb for two to two and a half hours until the meat is extremely tender and pulls away from the bone easily. Remove the lamb and reserve the broth.

Preheat the oven to two hundred degrees Celsius. Place the cooked lamb in a roasting pan, brush with one tablespoon of ghee, and roast uncovered for twenty to twenty-five minutes until the exterior is golden and slightly crispy.

While the lamb roasts, drain the soaked rice. Measure out three cups of the reserved lamb broth, add the saffron water, and bring to a boil in a pot. Add the rice, cover tightly, and cook on low heat for eighteen minutes.

In a separate skillet, heat the remaining ghee over medium heat. Fry the sliced onions for twelve minutes until deeply golden and crisp. Remove half for garnish, then toast the almonds until golden and plump the raisins in the same pan.

Fluff the saffron rice with a fork and mound it onto a large serving platter, creating a generous bed. Place the roasted lamb on top of the rice, pressing it gently into the centre of the mound.

Scatter the toasted almonds, plumped raisins, and crispy fried onions over the lamb and rice. Serve immediately with plain yogurt, a simple cucumber salad, and any remaining lamb broth as a side sauce.