Kidreh

Rinse the rice in cold water until the water runs clear, then soak it in fresh cold water for 30 minutes and drain thoroughly.

Season the lamb with salt and pepper. In a large heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat and brown the pieces for 2–3 minutes on each side until golden.

Add the halved onion, the crushed cloves from half a head of garlic, water, cinnamon sticks, bay leaves and lightly crushed cardamom pods to the lamb. Bring to a boil, skim off the foam, stir in the baharat and turmeric, cover loosely and simmer over low heat for 90–120 minutes, until the meat is tender.

Remove the lamb, strain the broth and measure out 1500 ml of the hot stock. Discard the onion and whole spices; keep the lamb covered so it doesn't cool down.

In another wide pot, heat 1 tbsp olive oil and 1.5 tbsp ghee over low heat. Add the chopped onion and the remaining garlic cloves, left whole, and cook slowly for about 10 minutes, stirring often, without letting the garlic brown too much.

Add the chickpeas and drained rice, and stir for 5 minutes so the grains are coated with the fat and take on the garlic flavor.

Return the lamb to the pot, pour in the hot stock so it covers the rice by about 4–5 cm, and bring to a rolling boil over high heat for 5 minutes. Once the rice starts rising to the surface, cover the pot tightly, reduce the heat to the lowest setting and cook for 30–40 minutes without lifting the lid.

Melt the remaining 1.5 tbsp ghee in a small skillet and drizzle it over the finished rice. Let the dish rest, covered, for 10 minutes so the moisture distributes evenly.

Toast the almonds in a dry skillet for 2–3 minutes until lightly golden. Transfer the rice to a large serving platter, top with the lamb, sprinkle with the almonds and chopped parsley, and serve hot.