Soak the jamīd in cold water to cover for 24 hours.

Drain and melt the jamīd in a pot with 1 quart of the soaking water over medium heat. Add the remaining 1/2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 1 quart liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately. (If using the soup base, mix the base with the water and heat. Save a bit aside fro the rice but you will cook the lamb in the soup base)

In a large, earthenware casserole, heat 3 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining cup of water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jamīd is salty, but if you are using the soup mix, salt to taste.

Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 2 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 2 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd.

Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside.

Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds and pine nuts until light golden, about 5 minutes, tossing the nuts. Set the nuts aside.

On a large serving tray arrange the shrak (bread) directly on the tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted butter over everything.

Enjoy the feast!