Method

1. Preheat oven to 200°C (180°C fan forced). Arrange vegetables on an oven tray with baking paper. Drizzle with oil and sprinkle with allspice, cumin and coriander. Season with salt and pepper. Bake for 30 minutes or until golden brown and tender, turning occasionally.
2. Meanwhile, rinse rice well. Bring a saucepan of water to the boil, add rice and cook for 7-8 minutes until still very al dente. Drain and rinse under cold water. Mix together the rice, turmeric, yogurt and egg yolks until combined.
3. Place a deep 20cm non-stick ovenproof frypan over medium heat. Add extra oil and onion and cook for 10 minutes, stirring often, or until caramelised. Remove the onions and reserve for serving. Clean the pan and add two-thirds of the rice mixture and press down over base and sides with the back of a spoon.
4. Fill with the roasted vegetables and half of the goji berries. Cover with the remaining rice and press down with the back of the spoon until firmly packed and smooth.
5. Return pan to medium heat and cook until you hear the rice sizzle, reduce heat to medium-low and cook for a further 8-10 minutes. Remove from heat and transfer to oven and bake for 45 minutes or until rice appears set and lightly browned. Cool in pan for 10 minutes and then turn onto a serving platter. Top with caramelised onions, parsley and remaining goji berries.

Delicious served warm or cold.

If a 20cm frying pan is unavailable, a good substitute is a 20cm non-stick cake pan with the base lined with baking paper and increase cooking time by 10 minutes. Cook on a pre-heated baking tray to assist the bottom to brown. If still to pale for your liking on inverting, use a medium-hot grill to brown the top.