Riz bil Lahme: Lebanese Lamb and Rice Pilaf

Pat the lamb cubes dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a heavy pot over medium-high heat. Sear the lamb in batches until deeply browned on all sides, about 6–8 minutes per batch. Transfer to a plate.

Lower the heat to medium. Add the remaining 1 tablespoon olive oil, then the chopped onion. Cook, scraping up browned bits, until soft and translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

Add the baharat, cinnamon, and allspice to the pot. Stir constantly for 30–45 seconds until the spices smell toasted and coat the onions. Return the lamb and any juices to the pot and toss to coat.

Pour in the broth and add the remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until the lamb is tender, about 45 minutes. Stir in the chickpeas during the last 5 minutes.

While the lamb simmers, toast the almonds and pine nuts in a dry skillet over medium heat until golden and fragrant, 2–3 minutes. Set aside.

Stir the rinsed rice into the pot with the lamb and chickpeas. Cover and cook on low until the rice is tender and has absorbed most of the liquid, 18–20 minutes. Do not stir during cooking. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.

In a bowl, whisk the tahini with lemon juice until it thickens, then whisk in the yogurt and 2–3 tablespoons cold water until smooth and pourable. Season with a pinch of salt.

Spoon the rice and lamb onto a platter or into bowls. Drizzle generously with the tahini-yogurt sauce and scatter the toasted nuts and parsley over the top. Serve warm.