To prepare the lamb broth, wash and cut the lamb, then place it in a pot. Add a pinch of black pepper and bay leaves. Cover and cook over low heat until the liquid evaporates. Add 2 tablespoons oil and sauté. Add the chopped onion and a pinch of each of the listed spices. Add the chopped tomato and sauté, then add the tomato paste and stir. Pour in about 1 quart (1 liter) of water, add salt and the dried lime, and simmer until the broth thickens slightly.

To cook the rice, prepare it as usual. You can add flavorings like cardamom or 2 tablespoons rose water, or other rice seasonings as desired. Once cooked, dissolve yellow food coloring in 2 tablespoons water and sprinkle over the top of the rice without stirring. Leave it until serving.

To prepare the filling (Tajineh), heat a little oil in a pot. Add the vermicelli noodles and stir until golden brown. Add the raisins and pine nuts or pistachios and let them toast. Add just enough water to cover the noodles, then add 1 teaspoon sugar, 1 teaspoon salt, and a pinch of ground cardamom. Cover and cook over medium heat until done.

To prepare the Tebsi, fry the eggplant, onion, and bell pepper slices. Layer them in a suitable pot. Take 1 cup of the lamb broth, dissolve 1 tablespoon tomato paste and 1 tablespoon ketchup in it, and pour over the fried vegetables. Cook over heat for 10 minutes.

Once all components are ready, place pieces of Iraqi flatbread on a serving tray. Pour some lamb broth over the bread so it soaks up the liquid. Add a layer of rice, then a layer of the filling, then the Tebsi, and finally the lamb pieces. Garnish with lemon slices. Serve with salad and yogurt drink for a delicious lunch.