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Golden Saffron Rice Bake with Baharat Spiced Meat

By Nagi Maehashi
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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! 😂

Golden Saffron Rice Bake stuffed with Spiced Meat

Golden Saffron Rice Bake with Baharat Spiced Meat

If you love Middle Eastern flavours, you’re going to adore today’s recipe! It’s an easy Thursday-night version of the famous Persian dish Tachin, where saffron rice is layered with spiced meat or vegetables, baked, then inverted to reveal a crispy golden base.

We’re skipping the flip (it’s always a bit nerve wracking), baking it in a big pan instead of a fiddling with a pie dish, and taking an express pass to flavour by using baharat (Lebanese 7-spice) for the meat filling, a store bought spice blend that packs a flavour punch (or make it yourself with pantry spices!)

Out of the oven you get a crispy top you’ll want to peel off immediately, bright yellow fragrant rice that’s delicious on its own, and a juicy warmly spiced meat filling that smells incredible.

Enticed?? 😉

Golden Saffron Rice Bake stuffed with Spiced Meat
Golden Saffron Rice Bake stuffed with Spiced Meat
The crispy golden lid is everything!!

Ingredients for Golden Saffron Rice Bake

Here’s what you need to make this big layered rice bake. There’s 3 parts – the Saffron Rice, the spiced meat filling and a yogurt sauce (essential!).

1. For the saffron rice

The rice gets its vibrant yellow colour from saffron, moistness from yogurt and olive oil, and is held together by eggs. Basmati is the traditional rice used for Tachin, and though long grain rice will work, you will miss the subtle fragrant smell of basmati rice.

Ingredients for Golden Saffron Rice Bake stuffed with Spiced Meat

  • Saffron – The world’s most expensive spice by weight is what gives the rice that gorgeous bright yellow colour! Sold widely these days in the spice section of regular grocery stores, it adds a uniquely delicate earthy floral flavour using just a small amount – we only use 1/2 teaspoon.

    Substitute – If real saffron is out of reach, feel free to use imitation saffron powder which will give the rice a similar bright yellow flavour. However, it doesn’t add flavour so to compensate, I would add some melted butter into the rice (around 50g / 3 tablespoons).

  • Basmati rice – As noted above, basmati rice is traditional for Persian dishes though you can substitute with long grain rice. Jasmine, medium grain and short grain rice (like sushi rice) doesn’t work as well as they are softer. I found they got a little too mushy for my taste once baked long enough to make the surface crispy.

  • Yogurt – Use any plain unsweetened yogurt. Full fat is best, though if you only have low fat you can add a little extra olive oil to compensate.

  • Olive oil – This is what keeps the rice layer from drying out. So don’t skimp on it! In fact, feel free to add extra. 🙂

  • Eggs keep the rice layer from falling apart when you cut it. Use large eggs, around 55g/2oz each sol in cartons labelled “large eggs” (see here for more on egg sizes for cooking – it’s a thing!).

  • Salt – We use some for par boiling as well as mixing some into the rice.

2. spiced filling

I love making this with lamb which is used widely in Middle Eastern cooking and goes so beautifully with Arabic spices. However, I’ve also made this with beef and let’s just say plates were scraped clean. 🙂

Ingredients for Golden Saffron Rice Bake stuffed with Spiced Meat

  • Lamb or beef – As noted above, I especially love this with lamb but it is equally as good with beef. It can also be made with chicken or turkey though the filling may be a little drier as they are leaner.

  • Eggplant – I added this for two reasons: to increase the volume of filling so you have a thick distinct layer between the golden rice (rather than using quite a bit of extra meat), and to make the filling a bit juicy (eggplant are like sponges!). You could substitute with another vegetable that is juicy when cooked – zucchini and cauliflower come to mind.

  • Baharat – The key spice, an express pass to serious flavour in the lamb filling! Baharat is a Middle Eastern spice blend, made with warm spices like all spices, cinnamon and cumin. You can find it at some large grocery stores (I get mine from Harris Farms, I’m in Sydney), Arabic stores or make your own – Baharat recipe here (just uses common pantry spices!).

  • Cumin powder – Extra flavour boost, rounds out the Baharat flavour (using only Baharat was missing a little something, I felt).

  • Tomato paste – This kind of binds the mixture together, as well as adding a bit of flavour. Without, it’s a bit too crumbly.

  • Pine nuts – For sprinkling across the surface. It’s used widely in Middle Eastern cooking and I’m very happy about that because I adore pine nuts!! Substitute with slivered almonds or almond flakes.

  • Garlic and onion – Essential flavour bases!

  • Salt – I use cooking salt (kosher salt is the equivalent in the States). If you’ve only got table salt, halve the amount. For salt flakes, increase by 50%.

Golden Saffron Rice Bake stuffed with Spiced Meat
Yogurt keeps the rice layers moist and adds flavour.
Golden Saffron Rice Bake stuffed with Spiced Meat
The spiced lamb filling is heavenly – and so easy!

3. LEMON YOGURT SAUCE

You will want a good amount of yogurt sauce to serve with this. Not only does it add moisture but also the cooling tang of yogurt just finishes it off perfectly! Use my Lemon Yogurt Sauce – it’s my most used sauce for good reason – it’s a cinch to make, I always have what I need, and it goes with “everything”.

But honestly even just plain yogurt would suffice because there’s so much flavour in the dish already. 🙂

Lemon Yogurt Sauce in a bowl, ready to be used
Lemon yogurt sauce

How to make Layered Golden Saffron Rice Bake

Here’s my workflow: get the lamb mixture started first then while it’s simmering, you can make the saffron rice. Both will be finished around the same time, ready to assemble your rice bake!

1. The baharat spiced meat filling

Use a large 30cm / 12″ pan here, we’re making quite a bit of filling!

Golden Saffron Rice Bake stuffed with Spiced Meat

  1. Cook lamb – Sauté the onion and garlic first, then cook the lamb, breaking it up as you go.

  2. Spices and eggplant – Once you no longer see red, add the spices (baharat, cumin and salt) and cook it for 1 minute to toast the spices which will enhance the flavour. Stir the tomato paste then the eggplant. Stir until all the eggplant cubes are coated in the flavours (ie you no longer see any white surface).

Golden Saffron Rice Bake stuffed with Spiced Meat

  1. Simmer – Add the water then lower the heat slightly so it’s simmering energetically but not rapidly. Cook for 8 minutes, stirring regularly so the base doesn’t catch, until the eggplant is mostly cooked (it will cook more in the oven) and the water has mostly evaporated.

  2. Thickness of filling – We want the filling to still be juicy but not so watery that it will stain the base layer of yellow rice. It should be thick enough that you can draw a path along the base of the pan. Once done, turn the stove off. The filling can be used hot or cool.

2. MAKE THE SAFFRON RICE

The step to grind the saffron threads into powder is to release more flavour and colour – remember, this is the world’s most expensive spice! If you don’t have a mortar and pestle, you can grind in a bowl using the back of a spoon, or if that doesn’t work (it depends how brittle the saffron is), just soak the whole threads.

Golden Saffron Rice Bake stuffed with Spiced Meat

  1. Grind saffron with a mortar and pestle until it is mostly a powder.

  2. Saffron water – Add boiling water into the mortar to dissolve the saffron powder.

Golden Saffron Rice Bake stuffed with Spiced Meat

  1. Saffron yogurt mixture – Pour the saffron water into a bowl with the yogurt, olive oil, eggs and salt. Whisk until combined. It will be pale yellow at this stage – have faith! It becomes a vibrant yellow once baked.

  2. Par boil rice – Bring a large pot of salted water to the boil. Add the rice and boil for just 5 minutes, then drain in a colander. The rice will finish cooking in the oven – it absorbs the liquid from the yogurt mixture.

Golden Saffron Rice Bake stuffed with Spiced Meat

  1. Mix the rice with the yogurt mixture.

  2. Yellow rice, ready to use!

3. assembling and baking

Don’t forget to use the pine nuts! I can’t tell you how many times I forgot. 🤯😂

Golden Saffron Rice Bake stuffed with Spiced Meat

  1. Rice base – Spread half the rice in a 23 x 33cm pan (9 x 13″), or around that size. It can be metal, glass, ceramic – any material.

  2. Lamb layer – Then spread all the lamb mixture on top and sprinkle with pine nuts.

Golden Saffron Rice Bake stuffed with Spiced Meat

  1. Rice topping – Dollop the remaining rice across the surface then spread across the lamb.

  2. Bake 50 minutes – Drizzle with oil (this helps the top go crispy). Bake for 50 minutes in a moderately hot oven – 200°C/400°F (180°C fan-forced).

Golden Saffron Rice Bake stuffed with Spiced Meat

  1. Baked! It’s ready when the surface is quite crispy, with the edges a lovely golden colour.

  2. Cutting – Let it rest for 10 minutes so it “sets” a bit so the pieces will hold together better. Then cut like lasagna and serve like lasagna! (NOW do you see why I’ve been describing it as an Middle Eastern Lasagna?? 😂)

Golden Saffron Rice Bake stuffed with Spiced Meat
Golden Saffron Rice Bake stuffed with Spiced Meat

How to serve this

As I mentioned above, don’t skip the Lemon Yogurt Sauce for serving, it really benefits from a sauce and the cool tang of yogurt goes with the flavours in this dish 1000% perfectly. You’ll want a good amount too, about 1/4 to 1/3 cup per slice (depending how large your slice is).

If you get to serving time and realise you forgot to make the sauce, even just plain yogurt will be fine.

Hope you enjoy! – Nagi x

Watch how to make it

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Golden Saffron Rice Bake stuffed with Spiced Meat

Layered Golden Rice Bake with Spiced Meat

Author: Nagi
Prep: 30 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 40 minutes
Mains
Middle Eastern, Persian
4.82 from 22 votes
Servings8 – 10
Tap or hover to scale
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Recipe video above. This is essentially a streamlined version of Tachin, the iconic Middle Eastern saffron rice cake with its signature crispy crust, baked, then inverted like a pie. Here, I skip the flipping, use ingredients you can find at regular stores, and it's a large format that serves 10 yet takes little more effort than Bolognese.
The top gets crispy, the meat layered inside is fragrant with Middle Eastern spices, and the rice is vibrant yellow with the distinct perfume of saffron. If saffron threads are out of reach, use imitation powder instead. Though it won't smell the same, you’ll still get vibrant yellow colour!
PS. DO NOT SKIP THE LEMON YOGURT SAUCE! (Please, please🥰) See Note 5.

Ingredients

Persian spiced meat filling:

  • 1 1/2 tbsp olive oil
  • 4 garlic cloves , finely minced
  • 1 onion , finely diced
  • 750g / 1 1/2 lb lamb mince (first choice), or beef (Note 1)
  • 2 1/2 tbsp baharat spice mix – store bought or make your own (Note 3)
  • 2 tsp cumin powder
  • 2 tsp cooking salt / kosher salt
  • 1/2 tsp cayenne powder , optional, for very subtle warmth
  • 3 tbsp tomato paste
  • 1 small eggplant , skin on, cut into 1cm / 0.4″ cubes, ~2 heaped cups (Note 2)
  • 1 1/2 cups water

Golden rice:

  • 3 cups basmati rice , uncooked
  • 1 tbsp cooking salt / kosher salt , for rice cooking water
  • 1/2 tsp saffron threads (Note 4 for imitation powder, more cost effective)
  • 2 tbsp boiling water
  • 1 1/2 cups plain unsweetened yogurt , full fat (regular, Greek or Greek-style)
  • 2 large eggs (~55g/2oz each in-shell)
  • 1/4 cup extra virgin olive oil
  • 1 tsp cooking salt / kosher salt

Layering:

  • 1/4 cup pine nuts (slivered or flaked almonds also great)
  • 2 – 3 tbsp extra virgin olive oil , for drizzling

Serving:

  • 3 batches Lemon Yogurt Sauce (YES 3 BATCHES!), or even plain yogurt or sour cream (Note 5)
  • 2 tbsp coriander / cilantro roughly chopped , optional garnish
  • 1 tbsp roughly chopped toasted pine nuts , optional garnish

Instructions

ABBREVIATED:

  • Filling: sauté onion and garlic, then cook lamb. Add spices, tomato paste then eggplant and water. Simmer 8 min until filling thickens. Saffron rice: grind saffron, soak in hot water. Mix with yogurt, oil, eggs and salt, mix in par boiled rice. Layer in pan with lamb, drizzle, bake 50 min until top is crispy. Slice and serve!

FULL RECIPE:

  • Preheat oven to 200°C/400°F (180°C fan-forced).
  • Toast pine nuts – Heat a large non-stick pan (30cm/12") over medium heat. Add pine nuts and toast for 1 minute, stirring constantly, until they have golden brown spots. Remove into a bowl and set aside.

Spiced lamb filling:

  • Cook meat – In the same pan, heat the oil over high heat. Cook the onion and garlic for 1 1/2 minutes. Add lamb and cook, breaking it up as you go, for 5 minutes until you no longer see red.
  • Spices – Add the baharat, cumin and salt. Cook for 1 minute, then stir in tomato paste. Add the eggplant and stir to coat in the flavours until you no longer see any white eggplant flesh.
  • Simmer – Add the water and bring it to a rapid simmer. Lower heat to medium high, then simmer for 8 minutes, stirring regularly, until the filling is thick enough that you can draw a path across the pan and it holds in place. The eggplant should be mostly cooked through (cooks more in oven). It's now ready for use (can use hot or or cool).

Golden rice:

  • Soak saffron – Grind the saffron mostly into a powder in a mortar and pestle (Note 4). Add hot water and leave for 5 minutes+ to soak.
  • Parboil rice – Bring a large pot of water to the boil with the 1 tablespoon of salt. Add rice and boil for 5 minutes, stirring every now and then. Drain well in a colander. (The rice is only partially cooked, it finishes cooking in the oven).
  • Yogurt mixture – Whisk together the yogurt, saffron water, oil, eggs and salt in a large bowl (or used rice boiling pot). Add rice and mix to combine – it will be pale yellow (becomes brighter once baked).

Assemble and bake:

  • Assemble – Spread half the rice in a 23 x 33cm / 9 x 13" dish. Spread over all the lamb mixture then sprinkle with pine nuts. Dollop remaining rice across the surface then spread.
  • Bake – Drizzle over the extra virgin olive oil. Bake 50 minutes until the top is golden around the edges.
  • Rest 10 minutes in the pan then cut. Serve with Lemon Yogurt Sauce.

Recipe Notes:

1. Meat – Lamb is the on-theme choice here because it pairs so beautifully with the spices, but it is really terrific with beef too. Chicken and turkey could also be used but the filling will be a little dry, in my opinion (as they are much leaner).
2. Eggplant – Skin doesn’t bother me, the bitterness associated with it has largely been bred out these days. But you can either peel it off or do zebra stripes (use a vegetable peeler). I add eggplant here because it makes the filling juicy, and also fills it out (rather than using quite a bit more meat).
3. Baharat – Lebanese / Middle Eastern spice blend, also called “Lebanese 7 Spice”, an exotic Arabic blend that is uniquely heavy on all-spice and cinnamon. Find it at larger grocery stores (costs the same as regular spice mixes like Italian herbs), or make your own Baharat – you will need a double batch of the Small Batch in that recipe (which makes 2 1/2 tbsp).
4. Saffron threads – If saffron threads are out of reach (it is, afterall, the world’s most expensive spice by weight!) feel free to use imitation powder – use 1/2 teaspoon.
Grinding the saffron extracts more flavour and colour out of this precious spice. If you don’t have a mortar and pestle, try using the back of a spoon or failing that, you can just soak the saffron strands.
5. Lemon Yogurt Sauce – The baked rice layers are seasoned and flavoured, but because the only sauciness in the dish is from the layer of meat in the middle, it benefits from a good amount of yogurt sauce to eat it, around 1/4 cup per serving. The tangy cooling flavour works so well here! So you need to make a triple batch of the Lemon Yogurt Sauce (which makes 1 cup).
Leftovers – Keeps 3 days in the fridge, best reheated in the microwave. Make ahead – Assemble the while dish per the recipe but don’t drizzle with olive oil or bake it. Let it fully cool, cover, then refrigerate overnight. The next day, drizzle with olive oil and bake per recipe. There is no need to let it come to room temperature.
Keywords: recipe using baharat, rice bake, saffron rice bake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

In memory of Dozer

Yesterday marked one month since Dozer left us and it felt like the right time to say goodbye to him at Bayview dog beach. I placed a magnolia flower from our garden on the water and watched it drift away, then scattered his ashes into the sea.

Bayview was his second favourite place in the whole world. It was where he truly got to be his happiest, most mischievous self. It’s where he played, had birthday parties, raced his friends, chased birds and drones, even fish!

But his first favourite place was wherever I was. We lived in eight different houses in the 13.9 years I had Dozer. Quite a nomadic existence! But he never had any trouble adjusting. As long as we were together, he was happy – and so was I.

Rest in peace, my beautiful Dozer. You were my once-in-a-lifetime soul dog, and I am so grateful that we found each other and got to spend the time we had together. I will honour your memory by continuing the work of RecipeTin Meals, the cause you were the heart and benefactor of.

And I will carry you in my heart forever. Love – your mum xx

the next chapter

And with that, this chapter feels like it’s drawn to a close. I’m holding tightly to the memory of everything that was Dozer, and I’m not ready to let him go from RecipeTin Eats yet. But the tide of tears is finally starting to ease, and sometimes I catch myself laughing free of tears (!!!) as I reminisce about Dozer.

So I think it’s time to start sharing some lighter stories about him, the moments that never made it into Life of Dozer on this website. Because there were so many to choose from!

It feels right to remember him with big smiles, plenty of laughter, lots of good food and a whole lot of love. 🐾 I look forward to sharing these stories with you. ~ Nagi x

PS Kicking things off with an up-close-and-personal of one of his greatest features. And a powerful one at that! He’d come tearing into the house from the very back of the yard at the faintest whiff of steak, but not even a flicker of a pause from bird-barking for a vegetable stir fry. That was my Dozer! 🥰

Dozer the golden retriever big black nose

On a personal note – thank you.

Thank you for being here with me through this time. As Dozer grew older, I knew the day was coming, and I knew it would be hard, but nothing could ever prepare me for the reality of it and living through it. He was my once-in-a-lifetime soul dog, and losing him broke me completely.

I never in a million years imagined that baring my soul on my website would bring me so much comfort, or help give me the strength to slowly find my way forward again, one day at a time.

Thank you for the kindness you’ve shown, for the tears, for the supportive messages you’ve shared, emails and cards you’ve written, and for helping me find my way back to smiling when I think about our beautiful boy.

And most of all, thank you for sharing the joy of Dozer with me all these years. – Nagi x

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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366 Comments

  1. Chris McRobie says

    just when I thought I wouldn’t tear up again over Dozer, this farewell post got me started again. Farewell, bestest boy.

    Reply

  2. Jane Minervini says

    5 stars
    Absolutely scrumptious! The simple salad and lemon yoghurt sauce made the dish sing. I’m looking forward to the leftovers! Thanks for another great recipe. I hope you are feeling better.

    Reply

  3. Rachael B says

    This looks really tasty. Can this recipe be halved and if so would that change the baking time? And how much of this can be prepped in advance?

    Reply

  4. SaraB says

    Hi Nagi, I’m glad you’re beginning to be able to laugh at the memories as well as cry. Big hugs and thanks for this lovely recipe (another!) lovely flower…

    Reply

  5. Barb says

    Nagi, thank you for the incredible tribute to Dozer! It was perfect and very appropriate that a part of him will always be in the water he so loved. It was our privilege to share the joy of Dozer! Both he and you are amazing!

    Reply

  6. lizzy says

    5 stars
    love the golden rice with the spicey beef…delicious.

    Reply

  7. Vanessa says

    Has anyone halved this recipe? According to Chat GPT, it recommends a 20x20cm dish and a few other tweaks, including a slightly less baking time.

    Reply

    • marym says

      At the top of the recipe, Nagi provides a sliding scale so you can decrease or increase servings, hope this helps

      Reply

      • Vanessa says

        I’m aware of that, but that doesn’t help with tin size or cooking time.

        Reply

  8. Annette Ritchir says

    Oh Nagi. I cry every time you write of your beautiful boy.
    It does me in but thanks for sharing. You are very brave.
    Before I read your recipes, I always check out Dozer first !!

    My golden lab Guide Dog puppy swims at Bayview too.

    I also volunteer at Onemeal. Thank you for the huge contribution you make.

    Luckie, my pup was 1 recently.
    We had a party and your cake featured of course. Well a similar creation to yours. Luckie loved it. Thank you from us both.

    Reply

  9. Lisa ritchie says

    Hello
    Just wondering if I could grate the eggplant as I’m not a fan
    Ps my bella almost 16 yrs young passed away 3.5 months ago
    Even though I knew the time was coming nothing could prepare me
    She is buried in bellas garden with lots of flowers

    Reply

  10. Justine F says

    5 stars
    We made this in honour of Dozer (I meant to make the peach muffins but life got in the way – teenagers! Grrr!). Every plate was scraped clean. I think I saw a tear in my 13 yo son’s eye when I explained it was for Dozer. Thank you. Please keep up the good work. I still get emotional when I come to your website to get recipes and see Dozer photos. I hope you and your team are doing ok. Justine xoxo

    Reply

    • Nagi says

      Thank you for the gorgeous message Justine! I am so pleased to hear your kids enjoyed this. HUGS to your 13 yo. 🙂 Tell him I still cry every day over Dozer! – N x

      Reply

  11. Lorraine Gibbes says

    Hi Nagi, I received your reply to my msg where I explained that I was new on Facebook and had noticed that there were multiple people posting their own recipes using your name as the heading. I was rather shocked when you said that there was nothing you could really do about it because as soon as you get one taken down, another two or three crop up.
    I think you should know that the situation has worsened. When you posted the article online about releasing Dozer’s ashes, I responded like so many others. However when I received a reply to my msg, it was from someone who said thank you for reaching out, but if I had any questions about the recipe, to go back to the website. That in itself was a giveaway that it hadn’t come from you, but even worse, it was signed ‘Nagi and Dozer’.
    I replied and said that I didn’t believe that you had sent that reply, especially when it implied that Dozer was still alive. I then said that I was now seeing multiple posts under your name yet with someone else’s name under that, and that I would continue to call them out every chance I got. These recipes always seem to have a msg at the end asking for people to follow them or ‘like’ their recipe to ensure that the recipes will remain available. There are now very few people doing that, so hopefully as more people realise that the poster is someone using your good name and business, and that they’re not associated with you at all, these people will receive less and less attention and money!

    Reply

  12. Sarah says

    Hi Nagi!
    Is this something that could be portioned and frozen? Or you wouldn’t recommend because of the rice?

    Reply

  13. Judy O'DONNELL says

    Hello Nagi
    Please keep your posts going of darling Dozer. It still makes me tear up, he was so beautiful and I know how special he was to you and my heart truly aches for you.
    I lost my human son, 6 years ago, so I understand your pain. I also lost my wee maltese girl on January 2nd.
    You wonder how you can produce so many tears and how your heart keeps going, somehow it just does.
    You were so blessed to have each other and I hope one day, you will find another love ❤️ xx

    Reply

  14. Vicki says

    5 stars
    Just everything I was hoping it would be. Absolutely delicious and you’re right, it does need the lemon yoghurt sauce.

    I have never met a dog I didn’t like and I know I would have loved Dozer. You can’t go past a GR for perfection in a dog.
    I have lost many dogs through illness or old age and even now after all these years, I still shed tears over them. But I would not have missed a moment with any of them, they are worth every tear.

    Reply

  15. Jen says

    5 stars
    Hi Nagi, The prep smelt so good. I couldn’t wait so I used the airfryer. 30 mins later=YUM. It was so good I made another one. (I loved my tiny poodle so much and using her email address makes me smile): ❤️

    .

    Reply

  16. Gail Kessler-Walsh says

    5 stars
    Made this tonight (1/2 recipe for two of us) and my oh my….. delicious!!! On a day in New England where the snow piles are melting and the first wafts of spring is in the air, this was so much fun to make and a joy to eat! Love this recipe!
    Thank you for your recipes, your sharing of Dozer, the wonders dog who will always be with you, and for your sunny personality.

    Reply

  17. Leslie S says

    I have a kiddo that can’t handle the texture of ground meat; is there a way to roast/cook some lamb that I could then dice/cube and have it NOT get dry when cooking in this dish? And I’m so sorry about Dozer.❤️ I have a 14.5-year-old mix with a huge cancer who is just so sweet and loving.

    Reply

  18. Judith Connor says

    5 stars
    Made this tonight, yum! Family ate every scrap! And I thought a lot about Dozer while I was cooking ❤️

    Reply

  19. Moe Ridley says

    Hi Nagi
    Its a sad time to lose your best friend, we list our little Sheltie before Christmas too.
    I made this dish and it looked amazing, however we both found it bland, not sure if I needed to double up the spices. Is there a nice sauce to bring the other 8 servings we have left over to life
    Thanks, Moe

    Reply

  20. Chris H says

    5 stars
    Just like all your recipes, this turned out exactly as you described Nagi! Utterly delicious and you were so right about the quantity of lemon yoghurt sauce. None left over! Thank you yet again.

    Reply