Slow-roasted whole lamb shoulder on a bed of saffron-spiced rice with almonds, raisins, and chickpeas. This grand Iraqi feast dish layers fragrant basmati rice beneath fall-apart tender lamb that has been rubbed with baharat and roasted until the fat renders completely, infusing every grain with deep, meaty richness.
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Rub the lamb shoulder generously with baharat, salt, black pepper, and a drizzle of olive oil. Allow to for at least 2 hours or overnight in the refrigerator for deeper flavor penetration.
Preheat the oven to 325F (160C). Place the sliced onions in the bottom of a large, deep pot. Set the lamb shoulder on top, add 2 cups of water, cover tightly with foil and a lid, and for 3 to 3.5 hours until the meat pulls away from the bone effortlessly.
While the lamb roasts, parboil the soaked basmati rice in salted water for 5 minutes until just barely tender. Drain and toss with the saffron water, chickpeas, and a tablespoon of ghee.
When the lamb is tender, remove it from the pot and set aside. Strain the pan juices and reserve. Spread the saffron rice mixture into the bottom of the same pot, nestle the lamb back on top, pour 1 cup of reserved pan juices over everything, cover tightly, and return to the oven for 30 minutes until the rice is fully cooked and has absorbed the lamb drippings.
Toast the almonds in ghee until golden. Transfer the rice to a massive communal platter, place the lamb shoulder on top, and garnish with toasted almonds, plumped raisins, and fresh parsley. Serve with yogurt on the side.
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