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Grease a 9” x 13” or 12” x 12” glass baking dish with ⅓ cup of oil.
Preheat oven to 450°F. Rinse the rice and soak in water for 30-60 minutes.
Heat 1 tbsp oil in a skillet over medium heat. Add beef and cook for 3 minutes. Season with 1 tsp salt, ½ tsp black pepper, 1 tsp turmeric, and 1 heaping tsp baharat. Cook for 3-5 minutes. Add pine nuts, scallions, and cilantro or parsley. Cook for another 3 minutes and set aside.
Bring a large pot of water to a boil and add 6 tbsp salt. Drain the soaked rice, add to the boiling water, and cook for about 7 minutes, until parboiled. Drain well.
Whisk the eggs with 1 tsp turmeric in a large bowl. Add the rice and gently fold until evenly coated.
Add half the rice to the oiled baking dish and spread evenly. Top with the beef mixture, then the remaining rice. Cover with parchment paper and foil.
Bake for 45 minutes. Reduce heat to 420°F and bake for another hour, or until the bottom is deep golden and crispy.
Remove from the oven and immediately, carefully flip onto a serving platter. Cut into squares and serve hot.