Golden Saffron Rice Bake with Baharat Spiced Meat

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Ingredients

• 1 1/2 tbsp olive oil
• 4 garlic cloves, finely minced
• 1 onion, finely diced
• 750g / 1 1/2 lb lamb mince (or beef)
• 2 1/2 tbsp baharat spice mix
• 2 tsp cumin powder
• 2 tsp cooking salt / kosher salt
• 1/2 tsp cayenne powder, optional
• 3 tbsp tomato paste
• 1 small eggplant, skin on, cut into 1cm / 0.4″ cubes, ~2 heaped cups
• 1 1/2 cups water
• 3 cups basmati rice, uncooked
• 1 tbsp cooking salt / kosher salt, for rice cooking water
• 1/2 tsp saffron threads
• 2 tbsp boiling water
• 1 1/2 cups plain unsweetened yogurt, full fat
• 2 large eggs (~55g/2oz each in-shell)
• 1/4 cup extra virgin olive oil
• 1/2 tsp cooking salt / kosher salt
• 1/4 cup pine nuts (slivered or flaked almonds also great)
• 3 tbsp extra virgin olive oil, for drizzling
• 3 batches Lemon Yogurt Sauce (or plain yogurt or sour cream)
• 2 tbsp coriander / cilantro roughly chopped, optional garnish
• 1 tbsp roughly chopped toasted pine nuts, optional garnish

Method

1. 1
   Preheat oven to 200°C/400°F (180°C fan-forced).
2. 2
   Toast pine nuts: Heat a large non-stick pan (30cm/12") over medium heat. Add pine nuts and toast for 1 minute, stirring constantly, until golden brown spots appear. Remove to a bowl and set aside.
3. 3
   Cook meat filling: In the same pan, heat 1 1/2 tbsp olive oil over high heat. Cook the onion and garlic for 1 1/2 minutes. Add lamb mince and cook for 5 minutes, breaking it up, until no longer red.
4. 4
   Add spices and eggplant: Stir in baharat, cumin, and 2 tsp salt. Cook for 1 minute, then stir in tomato paste. Add eggplant cubes and stir until coated in the flavors and no white eggplant flesh is visible.
5. 5
   Simmer filling: Add 1 1/2 cups water and bring to a rapid simmer. Lower heat to medium-high and simmer for 8 minutes, stirring regularly, until eggplant is mostly cooked and most of the water has evaporated. Turn off the stove; the filling can be used hot or cool.
6. 6
   Prepare saffron water: Grind saffron threads into a powder using a mortar and pestle. Add 2 tbsp boiling water into the mortar to dissolve the saffron powder.
7. 7
   Make saffron yogurt mixture: In a bowl, combine the saffron water with 1 1/2 cups yogurt, 1/4 cup olive oil, eggs, and 1/2 tsp salt. Whisk until combined.
8. 8
   Par-boil rice: Bring a large pot of salted water (with 1 tbsp cooking salt) to a boil. Add basmati rice and boil for just 5 minutes, then drain in a colander.
9. 9
   Combine rice and yogurt mixture: Mix the par-boiled rice with the saffron yogurt mixture.
10. 10
    Assemble rice bake: Spread half of the saffron rice mixture evenly in a 23 x 33cm (9 x 13") baking pan.
11. 11
    Layer meat and pine nuts: Spread all of the spiced lamb mixture over the rice base, then sprinkle with 1/4 cup pine nuts.
12. 12
    Top with rice: Dollop the remaining saffron rice mixture across the surface and spread evenly over the lamb layer.
13. 13
    Bake: Drizzle the top with 3 tbsp extra virgin olive oil. Bake for 50 minutes in the preheated oven (200°C/400°F or 180°C fan-forced) until the surface is crispy and edges are golden.
14. 14
    Rest and serve: Let the bake rest for 10 minutes before cutting into portions like lasagna. Serve with Lemon Yogurt Sauce, and optionally garnish with chopped coriander/cilantro and toasted pine nuts.