Peel the eggplants in stripes and cut them into thick rounds. Sprinkle with salt and let them sit for at least 4 hours to draw out excess water.

Soak the rice for at least 1 hour.

Fry the eggplant slices and set them aside.

Choose a pot that fits the amount of ingredients well (not too large) so the dish holds its shape when flipped onto a serving plate.

Fry the nuts in oil, then remove them. In the same pot, sauté the onion, ground beef, and spices until the meat is cooked. Take some of the meat and mix it with the rice, leaving the rest in the pot.

Layer the eggplant slices over the meat in the pot. Add the rice mixture on top, then pour in the water and salt. Press the mixture down with a flat plate to keep it compact, and cook over low heat until the rice is done.

Let it rest for at least 15 minutes, then carefully flip it onto a serving platter. Garnish with the fried nuts and enjoy.

Serve with salad or yogurt.