Chicken Mansaf

If using dried jameed, soak it in water overnight. To a 7oz/200g ball of Jameed, add around 1 ¼ cups/300 ml of water and blend. Add more water if needed, the consistency should resemble heavy cream.

Soak the rice in water for at least 15 minutes. Then rinse it under running water until the water runs clear.
To a medium-sized pot or saucepan, add rice and cover with water. Season with salt and ghee.
Place on medium-high heat, and bring to a boil. Once the water starts boiling, cover with a lid and reduce to a gentle simmer on the lowest heat setting possible. Cook for 12 minutes, then remove from heat.
Fluff the rice with a fork, cover and set aside.

Season chicken with salt, pepper, turmeric, and mansaf seasonings from all sides.
In a large dutch oven, over medium-high heat ghee and add the chicken and onions. Cook until the chicken is browned. Then remove chicken onto a plate and set aside.
Lower the heat to medium. To the onions, add the blended yogurt. If using other type of yogurt such as Ayran or Kefir, add it now.
Keep stirring the yogurt sauce over it comes to a boil. Do not walk away.
Using a fine mesh strainer, strain the sauce from the onions and return the sauce to the Dutch oven. Add bay leaves.
Return the chicken to the sauce, and allow to simmer over medium heat uncovered until the chicken is cooked through (about 15 minutes) or until the internal temperature of the chicken is 165°F (74°C) or higher. Discard the bay leaves.

In a skillet, heat ghee or oil over low heat and toast the pine nuts until golden while stirring constantly (2-3 minutes). Remove to a paper towel-lined plate, and repeat with the almonds.

To a large plate, add shrak bread if available then scoop out all of the fluffed rice. Place the chicken pieces in the center of the plate over the rice, and sprinkle with toasted nuts.
Serve yogurt in one large glass bowl with a ladle, or several small bowls with spoons.