In a small bowl, mix the ibzar with 1 tablespoon of olive oil, lemon juice, ginger paste and garlic paste.
Rub the meat with this mixture and marinate for 2 hours at least, before cooking.
Place the meat in a steamer pot with 8 cups of water under it and cover it. Let it cook for 1 hour.
Place the cooked meat in a baking tray, then brush with the rest of olive oil. Bake it in a preheated oven for 30 minutes until golden brown.
Meanwhile, add the MAGGI® Chicken Bouillon cubes to the water under the steamer pot then bring it to boil.
Add rice to the meat stock and cook until rice is tender and stock is absorbed.
Wrap the meat with the margood bread and toast it again in the oven.
Cook the onion in 1 tablespoon oil with raisins and almonds until golden brown.
Serve the rice topped with the almond-raisin mixture and the margood meat.