First, cook the ground beef: Heat 1 tablespoon ghee in a large skillet over medium heat. Add 1 finely chopped onion and sauté until soft and lightly golden.

Add the ground beef and cook, stirring, until browned and cooked through. Season with salt, black pepper, and nutmeg. Stir well, then remove from heat and set aside.

Add enough water for the rice to a pot. Season with salt, a pinch of black pepper, a pinch of ginger, the bouillon cube, and a pinch of beef spices.

In a separate pot, heat 2 tablespoons oil over medium heat. Add 1 chopped onion and sauté until soft. Add the parboiled peas and stir briefly.

Add the rice and stir everything together. Cook over medium heat until the rice absorbs the water. Reduce the heat to low, cover, and cook until the rice is fully done.

Grill the eggplant slices on a grill pan until tender. Set aside. (You can fry them, but grilling gives a better flavor.)

Grease a deep baking dish or mold with a little oil and line with parchment paper. Layer the grilled eggplant on the bottom, then a layer of rice, then a layer of the cooked ground beef, then another layer of rice. Press down each layer firmly. Finish with a layer of eggplant on top. Cover the dish with foil and bake in the oven for 10-15 minutes.

Remove from the oven and invert onto a serving platter. Garnish with the cooked ground beef, toasted almonds, and any fresh herbs or vegetables you like. I used green bell pepper and toasted almonds. Serve hot and enjoy.