Golden Saffron Rice Bake with Baharat Spiced Meat

Steps

1. 1
   Heat oil over high heat in a large pan. Cook onion and garlic for 1 minute, then add lamb mince and cook until browned. Add baharat, cumin, and salt, cooking for 1 minute more. Stir in tomato paste and coat the eggplant in the spiced mixture. Add water and simmer over medium-high heat for about 8 minutes, stirring regularly, until the liquid has reduced enough that you can draw a path across the base of the pan.
2. 2
   Grind the saffron threads and mix with hot water, letting it steep for 5 minutes. Whisk together with yogurt, eggs, oil, and salt until combined. Boil salted water, cook rice for 5 minutes, then drain thoroughly and fold into the yogurt mixture.
3. 3
   Spread half the rice mixture into a 23×33cm baking pan. Layer the spiced meat on top, scatter with pine nuts, then add the remaining rice. Drizzle with oil and bake at 200°C (180°C fan) for 50 minutes until the top is crispy and golden at the edges. Let stand for 10 minutes before slicing. Serve with Yogurt Sauce. Keeps refrigerated for 3–4 days.