Golden Saffron Rice Bake with Baharat Spiced Meat

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Preheat the oven to 200°C/400°F (180°C fan-forced).
2. Toast the pine nuts in a dry 30 cm (12-inch) pan over medium heat for about 1 minute, stirring constantly, until golden spots appear. Set aside in a bowl.
3. In the same pan, heat the olive oil over high heat. Cook the onion and garlic for 1 1/2 minutes, then add the lamb and break it up for about 5 minutes until no pink remains.
4. Add the baharat, cumin and salt and cook for 1 minute. Stir in the tomato paste, then add the eggplant and stir until no white flesh shows.
5. Add the water and bring to a rapid simmer. Lower the heat to medium-high and simmer for 8 minutes, stirring often, until the filling is thick enough to hold a path drawn across the pan. The eggplant should be mostly cooked; it can be used hot or cool.
6. Grind the saffron to a powder in a mortar and pestle, add the hot water and leave for at least 5 minutes to soak.
7. Boil a large pot of water with the 1 tablespoon of salt. Add the rice and boil for 5 minutes, stirring now and then. Drain well; the rice will be only partly cooked.
8. In a large bowl, whisk the yogurt, saffron water, extra virgin olive oil, eggs and 1 teaspoon salt. Add the drained rice and mix until combined.
9. Spread half the rice in a 23 x 33 cm (9 x 13-inch) dish. Spread the lamb mixture over it and sprinkle with pine nuts. Dollop the remaining rice over the top and spread it out.
10. Drizzle with the extra virgin olive oil and bake for 50 minutes, until the top is golden around the edges. Rest 10 minutes in the pan before cutting.

Summarized from RecipeTin Eats's video. Watch it for the details.

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