Preheat oven to 200°C/400°F (350°C fan-forced).

Toast pine nuts - Heat a large non-stick pan over medium heat. Add pine nuts and toast for 1 minute, stirring constantly, until they have golden brown spots. Remove into a bowl and set aside.

Cook meat - In the same pan, heat the oil over high heat. Cook the onion and garlic for 1 ½ minutes. Add lamb and cook, breaking it up as you go, for 5 minutes until you no longer see red.

Add the baharat, cumin and salt. Cook for 1 minute, then stir in tomato paste. Add the eggplant and stir to coat in the flavours until you no longer see any white eggplant flesh.

Add the water and bring it to a rapid simmer. Lower heat to medium high, then simmer for 8 minutes, stirring regularly, until the filling is thick enough that you can draw a path across the pan and it holds in place.

Grind the saffron mostly into a powder in a mortar and pestle. Add hot water and leave for 5 minutes+ to soak.

Bring a large pot of water to the boil with the 1 tablespoon of salt. Add rice and boil for 5 minutes, stirring every now and then. Drain well in a colander.

Whisk together the yogurt, saffron water, oil, eggs and salt in a large bowl. Add rice and mix to combine.

Spread half the rice in a 23 x 33cm dish. Spread over all the lamb mixture then sprinkle with pine nuts. Dollop remaining rice across the surface then spread.

Drizzle over the extra virgin olive oil. Bake 50 minutes until the top is golden around the edges.

Rest 10 minutes in the pan then cut. Serve with Lemon Yogurt Sauce.