Saffron Rice Bake with Spiced Lamb and Eggplant

Reduce to medium-high heat and simmer for about 8 minutes, stirring often, until the filling is thick and most of the liquid has cooked off. The eggplant should be mostly tender. Set aside.

Prepare the saffron mixture by grinding the saffron threads with a mortar and pestle, then soaking them in the boiling water for at least 5 minutes.

Bring a large pot of water to a boil and season it generously with salt. Add the basmati rice and boil for 5 minutes until partially cooked but still firm in the center. Drain very well.

In a large bowl, whisk together the yogurt, saffron water, extra-virgin olive oil, eggs, and salt until smooth. Add the drained rice and gently fold until the grains are evenly coated.

Spread half of the saffron rice mixture in the prepared baking dish. Spoon the lamb and eggplant filling evenly over the rice, then scatter over most of the toasted pine nuts.

Top with the remaining rice mixture, spreading it gently to cover the filling. Drizzle a little extra olive oil over the surface.

Bake for 50 minutes, or until the top is deeply golden and crisp around the edges.

Let the bake rest for 10 minutes before slicing. Serve warm with lemon yogurt sauce, then finish with chopped coriander and the remaining toasted pine nuts.