Wash the basmati rice thoroughly, soak it in water, then drain and set it aside.

In a large pot, sauté the lamb and chopped onions with one tablespoon of olive oil. Add enough boiling water to cover the meat.

Add the spices: salt, black pepper, cinnamon, bay leaves, and meat seasoning. Let the meat cook over low heat for about an hour and a half until tender.

To cook the rice: In a separate pot, sauté the drained rice with two tablespoons of olive oil. Add salt, then pour in the meat broth and water. Bring to a boil, then cover the pot and let the rice cook over low heat until done.

To prepare the Mansaf sauce: In a saucepan, mix the Jameed and plain yogurt with the spices. Place over medium heat. Once it begins to boil, add the boiled lamb pieces and let it simmer for 10 minutes.

To assemble: In a large serving platter, arrange the toasted whole wheat bread. Pour some of the Mansaf sauce over the bread to moisten it. Add a layer of the cooked rice on top, then place the meat and remaining sauce over the rice.

Garnish the Mansaf with the toasted pine nuts and almonds. Serve hot.