Put the rice and vegetable stock in a large pan and bring to a boil. Reduce the heat and simmer and let the rice cook, stirring occasionally. The rice should be well cooked and moist, but not mushy or sticky. Add a little more vegetable stock while cooking, if needed.

In the meanwhile, place the saffron threads in a small bowl and pour a little hot water over it and keep aside for the colour and flavour to release.

Then heat the oil in another pan and turn the heat down to medium. Add the cumin seeds and sautxe9 for about half a minute. Then add the chopped onion, garlic, chopped peppers and eggplant. Sautxe9 until the peppers are almost tender. Add the chopped olives, pepper, chilli flakes and cook for about half a minute.

Add the purxe9ed tomato and cook for a couple of minutes. Salt to taste. Add the saffron (with the water), cooked rice and mix everything together gently. Adjust for salt once again as needed.

Serve warm with lemon wedges, a salad, plain or seasoned yogurt and crisps for a more complete meal.