Saffron Rice Bake with Spiced Lamb and Eggplant

Heat the oven to 200°C (400°F), or 180°C (350°F) fan-forced. Toast the pine nuts in a large dry pan over medium heat for about 1 minute, stirring, until golden in spots. Tip them into a bowl.

In the same pan, heat the olive oil over high heat. Cook the onion and garlic for 1 to 2 minutes, then add the lamb and cook for about 5 minutes, breaking it up, until no longer pink.

Stir in the baharat, cumin, salt and cayenne and cook for 1 minute. Add the tomato paste, then the eggplant, and stir until the eggplant is coated in the spices.

Pour in the water, bring to a lively simmer and cook for about 8 minutes, stirring often, until the mixture is thick and the eggplant is mostly tender. Set aside.

Crush the saffron with a pinch of salt or sugar, cover with the boiling water and leave to steep for at least 5 minutes.

Bring a large pot of water to the boil with 1 tablespoon of salt. Cook the rice for 5 minutes only, then drain well. It will finish cooking in the oven.

In a large bowl, whisk the yogurt, saffron water, eggs, olive oil and salt. Fold in the drained rice until evenly coated.

Spread half the rice in a 23 x 33 cm (9 x 13 inch) baking dish. Cover with all of the lamb filling and sprinkle with the pine nuts, then spread the remaining rice on top.

Drizzle with olive oil and bake for about 50 minutes, until the top is golden and crisp around the edges.

Rest for 10 minutes before cutting into squares. Serve with yogurt and a little coriander.