Uploaded March 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/golden-saffron-rice-bake-with-baharat-spiced-meat
This is a fragrant, golden Saffron Rice Bake that's stuffed with a layer of baharat spiced meat. It's big (serves 10), easy to assemble and will make your kitchen smell incredible. I've been describing it to people as a Middle Eastern rice lasagna. I know, I know, I'm so basic! 😂
I love making this with lamb mince (so good with Arabic spices!) but it's honestly just as great with beef. Enjoy! - N x ❤️
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Golden Saffron Rice Bake with Spiced Meat Filling (Middle Eastern flavours!)
Serves 8 - 10
SPICED MEAT:
1 1/2 tbsp olive oil
4 garlic cloves, finely minced
1 onion, finely diced
750g / 1.5 lb lamb mince (1st choice), or beef
2 1/2 tbsp baharat spice mix*
2 tsp cumin
2 tsp cooking salt/kosher salt
1/2 tsp cayenne, optional
3 tbsp tomato paste
1 small eggplant, skin on, cut 1cm / 0.4″ cubes, ~2 heaped cups
1 1/2 cups water
GOLDEN RICE:
3 cups basmati rice, uncooked
1 tbsp cooking salt/kosher salt, for water
1/2 tsp saffron threads (sub imitation powder, same qty)
2 tbsp boiling water
1 1/2 cups plain yogurt, full fat
2 large eggs (~55g/2oz each)
1/4 cup extra virgin olive oil
1/2 tsp cooking salt/kosher salt
LAYERING:
1/4 cup pine nuts, toasted
2 – 3 tbsp extra virgin olive oil, for drizzling
SERVING:
Lemon Yogurt Sauce ESSENTIAL!** 0r plain yogurt or sour cream
Fresh coriander and extra pine nuts, optional
1. Heat oil on high in large 30cm/12” pan. Cook onion and garlic 1 min, cook lamb until no longer pink. Add Baharat, cumin and salt, cook 1 min. Stir through tomato paste, then coat eggplant in flavours. Add water, simmer on medium high 8 min, stirring regularly, or until water has evaporated enough to draw a path across base of pan.
2. Grind saffron threads, mix in hot water, leave 5 min. Whisk with yogurt, eggs, oil, salt. Boil water with the 1 tbsp salt, boil rice 5 min, drain well, mix into yogurt.
3. Spread half rice in 23 x 33cm / 9 x 13” pan. Top with lamb, pine nuts, then remaining rice. Drizzle with oil, bake 50 minutes at 200C/400F (180C fan) until top is crispy and golden around edges. Stand 10 min before slicing – serve with Yogurt Sauce. Keeps 3 – 4 days.
* Sold at Harris Farms & some produce stores or Middle Eastern stores (I'm in Australia), such a great exotic spice blend! Make your own: 2 tsp each all spice & cinnamon, 1.5 tsp coriander, 1 tsp black pepper, 1/42tsp cumin, 1/4 tsp each cloves & nutmeg
** Lemon Yogurt Sauce (you need a surprising amount, 1/4 cup per serve!) Mix 750g/3 cups plain yogurt + 1 garlic clove finely grated + 3 tbsp extra virgin olive oil + 3 tbsp lemon + 3/4 tsp salt. Leave 20 min before use.
Recipe ⬇️ or print: recipetineats.com/golden-saffron-rice-bake-with-baharat-spiced-meat
This is a fragrant, golden Saffron Rice Bake that's stuffed with a layer of baharat spiced meat. It's big (serves 10), easy to assemble and will make your kitchen smell incredible. I've been describing it to people as a Middle Eastern rice lasagna. I know, I know, I'm so basic! 😂
I love making this with lamb mince (so good with Arabic spices!) but it's honestly just as great with beef. Enjoy! - N x ❤️
-----------------
Golden Saffron Rice Bake with Spiced Meat Filling (Middle Eastern flavours!)
Serves 8 - 10
SPICED MEAT:
1 1/2 tbsp olive oil
4 garlic cloves, finely minced
1 onion, finely diced
750g / 1.5 lb lamb mince (1st choice), or beef
2 1/2 tbsp baharat spice mix*
2 tsp cumin
2 tsp cooking salt/kosher salt
1/2 tsp cayenne, optional
3 tbsp tomato paste
1 small eggplant, skin on, cut 1cm / 0.4″ cubes, ~2 heaped cups
1 1/2 cups water
GOLDEN RICE:
3 cups basmati rice, uncooked
1 tbsp cooking salt/kosher salt, for water
1/2 tsp saffron threads (sub imitation powder, same qty)
2 tbsp boiling water
1 1/2 cups plain yogurt, full fat
2 large eggs (~55g/2oz each)
1/4 cup extra virgin olive oil
1/2 tsp cooking salt/kosher salt
LAYERING:
1/4 cup pine nuts, toasted
2 – 3 tbsp extra virgin olive oil, for drizzling
SERVING:
Lemon Yogurt Sauce ESSENTIAL!** 0r plain yogurt or sour cream
Fresh coriander and extra pine nuts, optional
1. Heat oil on high in large 30cm/12” pan. Cook onion and garlic 1 min, cook lamb until no longer pink. Add Baharat, cumin and salt, cook 1 min. Stir through tomato paste, then coat eggplant in flavours. Add water, simmer on medium high 8 min, stirring regularly, or until water has evaporated enough to draw a path across base of pan.
2. Grind saffron threads, mix in hot water, leave 5 min. Whisk with yogurt, eggs, oil, salt. Boil water with the 1 tbsp salt, boil rice 5 min, drain well, mix into yogurt.
3. Spread half rice in 23 x 33cm / 9 x 13” pan. Top with lamb, pine nuts, then remaining rice. Drizzle with oil, bake 50 minutes at 200C/400F (180C fan) until top is crispy and golden around edges. Stand 10 min before slicing – serve with Yogurt Sauce. Keeps 3 – 4 days.
* Sold at Harris Farms & some produce stores or Middle Eastern stores (I'm in Australia), such a great exotic spice blend! Make your own: 2 tsp each all spice & cinnamon, 1.5 tsp coriander, 1 tsp black pepper, 1/42tsp cumin, 1/4 tsp each cloves & nutmeg
** Lemon Yogurt Sauce (you need a surprising amount, 1/4 cup per serve!) Mix 750g/3 cups plain yogurt + 1 garlic clove finely grated + 3 tbsp extra virgin olive oil + 3 tbsp lemon + 3/4 tsp salt. Leave 20 min before use.
