Golden Saffron Rice Bake with Baharat-Spiced Meat

Step 1: Preheat the oven to 200°C/400°F (180°C fan-forced).

Step 2: Heat a large non-stick pan (30 cm/12 inches) over medium heat. Add the pine nuts and toast for 1 minute, stirring constantly, until they have golden-brown spots. Remove them to a bowl and set aside.

Step 3: In the same pan, heat the oil over high heat. Cook the onion and garlic for 1 1/2 minutes. Add the lamb and cook for 5 minutes, breaking it up as you go, until you no longer see red.

Step 4: Add the baharat, cumin and salt. Cook for 1 minute, then stir in the tomato paste. Add the eggplant and stir to coat it in the flavors until no white eggplant flesh is visible.

Step 5: Add the water and bring it to a rapid simmer. Lower the heat to medium-high and simmer for 8 minutes, stirring regularly, until the filling is thick enough that a path drawn across the pan holds in place. The eggplant should be mostly cooked through; it will cook more in the oven. The filling can be used hot or cool.

Step 6: Grind the saffron mostly into a powder in a mortar and pestle. Add the hot water and leave it to soak for at least 5 minutes.

Step 7: Bring a large pot of water to a boil with the 1 tablespoon of salt. Add the rice and boil for 5 minutes, stirring occasionally. Drain well in a colander. The rice should be only partially cooked; it finishes cooking in the oven.

Step 8: Whisk the yogurt, saffron water, oil, eggs and salt together in a large bowl or the used rice-cooking pot. Add the rice and mix to combine. It will be pale yellow and becomes brighter as it bakes.

Step 9: Spread half the rice in a 23 x 33 cm / 9 x 13-inch baking dish. Spread all the lamb mixture over it and sprinkle with the toasted pine nuts. Dollop the remaining rice over the surface and spread it out.

Step 10: Drizzle with the extra virgin olive oil. Bake for 50 minutes, until the top is golden around the edges.

Step 11: Rest in the pan for 10 minutes, then cut. Serve with Lemon Yogurt Sauce.