Rub the lamb with a wet cloth, then rub salt, 2 tablespoons of baharat and 1 teaspoon of turmeric onto it. Let it rest

Soak the saffron in the rose water for thirty minutes

Fry onions in 1/2 cup of ghee until tender. Add rice, baharat and turmeric, stirring to coat the rice. Add 5 cups of water, then let it boil. Add salt, then simmer over low heat for 10 minutes.

Preheat oven to 375 F/180 C.

Fry pine nuts, almonds and pistachios in 3 tablespoons of ghee, then add them along with the raisins to the rice. Remove the rice from the heat, and pour 1/2 the rose water mix into it, and leave it for 20 minutes until the liquid has been absorbed.

Fill the lamb cavity with the rice, then sew it up. Place it on a rack in a large baking dish. Brush it with the remaining ghee, then cover it up securely with aluminum foil.

Bake in the oven for 4-5 hours, making sure to baste the lamb occasionally with the pan juices and the remaining rose water. When the meat becomes tender, remove the foil and allow it to brown.

You can cook the lamb according to your taste. When done take out of the oven and remove the strings and serve.