Clean the leeks, cut them into rings and fry in hot oil, then add the rice with the tomato paste and spices.
Sauté for 10 minutes, stirring gently and then pour the mixture into an oven dish. Top off with water in which you've previously dissolved the broth.
Bake until the rice absorbs the water. Remove and pour on the beaten together eggs, yogurt and flour.
Return to bake to a brown crust. If desired, serve with rice and with fresh, crushed parsley.