Cut the eggplant into wedges and the tomatoes into rounds. Sprinkle both with salt.

Sauté the ground beef in ghee and oil. Add a little salt and spice blend.

Fry the eggplant and arrange it in a pot. Layer the tomatoes on top, and you can add some of the cooked beef as well.

Wash and soak the rice for 30 minutes. Mix it with the spices, then add it to the pot.

Add water. Once it comes to a boil, cover and cook on low heat for about 40 minutes. Garnish with toasted nuts and the remaining beef before serving.