Heat 1/4 cup canola oil in a pan.

Sauté finely chopped onions until transparent.

Add lamb pieces, 2 teaspoons of salt, and Saudi baharat spice blend.

Cook until the lamb is browned on all sides.

Add 10 cups of boiling water.

Bring the mixture to a boil, then skim off any foam from the surface.

Reduce the heat to medium-low, cover the pan, and simmer for approximately 2 1/2 hours, or until the lamb is tender.

Preheat oven to 250 degrees Fahrenheit.

Using a slotted spoon, transfer the cooked lamb to a baking dish.

Season the lamb with the remaining 1 teaspoon of salt.

Cover the baking dish with foil and place it in the preheated oven to keep the lamb warm. Retain the stock from the lamb.

In a large pot, heat the remaining 1/4 cup of canola oil and 4 tablespoons of butter over high heat.

Add finely chopped carrots, yellow bell peppers, and tomatoes, along with frozen peas, remaining onions, and crushed garlic.

Season with saffron, cardamom, cinnamon, allspice, salt, and white pepper.

Cook, stirring frequently, until the vegetables are soft.

Add the rinsed and drained basmati rice to the pot with the vegetables and stir to incorporate.

Pour the reserved hot lamb stock into the rice mixture, bring to a boil, then cover the pot and lower the heat to medium-low.

Cook for 15 minutes.

Give the rice mixture a quick stir, then taste and adjust the seasoning if necessary.

Place a heat diffuser under the pot and lower the heat to the lowest setting.

Cook until the rice is fluffy and the liquid is absorbed, approximately 10-15 minutes. Remove from heat.

To serve, transfer the rice to a serving dish, piling it high in the center.

Arrange the slow-cooked lamb on top of the rice.

Garnish with roasted pine nuts and golden raisins.

Serve hot with daqoos (a spicy tomato-based sauce).