Place the oil and onion in a large saucepan then place over a low heat and allow the onions to slowly sweat for 5 minutes. Then add the garlic and pine nuts plus a good sprinkling of salt and pepper. After another 5 minutes add the cinnamon, cumin and aleppo pepper. Cook until fragrant.
Tip in the uncooked rice and stir to combine with all the spices. Raise the heat to medium then add the water and saffron. Bring to a boil and simmer for 15 minutes, adding the carrots and lamb 10 minutes before the end of cooking. Serve with coriander (cilantro), yoghurt and an extra sprinkling of aleppo pepper.