Iraqi-Style Beef and Vegetable Stew

Ingredients

• 1 1⁄2 tsp. black peppercorns
• 1⁄2 tsp. cumin seeds
• 1⁄2 tsp. coriander seeds
• 2 white or green cardamom pods
• 2 whole allspice berries
• 2 whole cloves
• 1 chile de árbol
• 3⁄4 tsp. dried rose petals (optional)
• 1⁄4 tsp. grated nutmeg
• 1⁄4 tsp. ground cinnamon
• 1⁄8 tsp. ground ginger
• 1⁄8 tsp. ground turmeric
• Canola oil for frying
• 1 lb. Italian eggplant, peeled and cut into 3⁄4"-thick rounds
• 1 lb. waxy-style potatoes, peeled and cut into 1⁄2"-thick rounds
• 2 large beefsteak tomatoes, cored and cut into 1"-thick rounds
• 1 medium onion, sliced into 3⁄4"-thick rounds
• 1 green bell pepper, stemmed, seeded, and quartered
• 1 red bell pepper, stemmed, seeded, and quartered
• 1 lb. beef top round, trimmed and cut into 4" x 1⁄2" strips
• 1 clove garlic, roughly chopped
• 2⁄3 cup tomato paste
• 1 tbsp. kosher salt, plus more to taste