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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. Dianne says

    God bless you Nagi for all the years of your being the perfect loving mum and best friend to your precious Dozer. Without a doubt you are both forever connected in spirit, heart and love. Rest in peace beautiful Dozer, may you continue to find happy adventures in the heavens 🐕⭐️🧑‍🍳♥️♥️

    Reply

    • Nagi says

      Thank you for the lovely message, Dianne. He was the best boy and I was very lucky to have him. 🐾 – N x

      Reply

  2. Karen T says

    Wow, another must make recipe, and another crying session for you and Dozer. What a beautiful tribute and ceremony. He is running and swimming free now, and yet he is always with you. Please continue to share, as we will never tire of seeing Dozer’s face and hearing about his personality. On a side note, I have made your firecracker beef recipe more often than I can count, and it never ceases to please us, as if it were the first time. It is such a quick recipe which can be served in so many ways. Thank you. I love your recipes! And JB’s too.

    Reply

    • Nagi says

      Karen, thank you. And I’m so glad to hear the Firecracker Beef is on repeat in your house and that you’re loving JB’s recipes too! 😊 – N x

      Reply

  3. Lisa says

    It was Dozer’s image that drew me to RTE a long time ago, then the recipes. I thought I was a cat person!
    I cant imagine him, his image not being there as am trying to recreate some of your delicious food. Please continue to share Dozer with us.

    Reply

    • Nagi says

      Lisa, I love that Dozer pulled you in first and the recipes came after! Don’t worry, he’ll keep popping up here and there. 🐾 – N x

      Reply

  4. Robynne Lever says

    Dear dear Nagi – i am so consoled by your open grieving for Dozer – and we all miss him. Sometimes it is so very difficult to express our losses – and you are teaching us that it is comforting to share. Thank you. I know my loved ones are always with me (although that takes time and process) and I know that Dozer will always be with you and all of us. Thank you for including us in your inner circle. Please never stop reaching out and sharing – special thoughts xx

    Reply

    • Nagi says

      Thank you, Robynne. Sharing about Dozer has helped me too, more than I expected. I’m glad it’s helped others in some small way as well. ❤️ – N x

      Reply

  5. Hollis says

    I love you and Dozer and food (but tbh in reverse order). I’ve told y’all about Al Fresco (Pooh) and My Little Terminator (Maggie); their memories never die. And nor will Dozer’s. Be happy that you and Dozer were fortunate to share a GOOD life 🤗🎉🧡🐾🥰

    Reply

    • Nagi says

      Haha, I like the honesty, Hollis! Thank you for the kind words. Our furry ones really do stay with us in the memories. And thank you for being here for ALL these years. You really have seen so much of both of us 🙂 🐾 ❤️- N x

      Reply

  6. Lorraine says

    Hi Nagi, I hope you don’t mind me raising this issue with you at this time, but I don’t know what else to do. I’ve only been on Facebook for a short time and so certainly don’t know all the ins and outs of how it works. However multiple people have left recipes under the heading ‘recipe tin’ or ‘recipe tin meals’, with the implication that they are in some way associated with you. I have assumed that they are simply taking advantage of the name recognition of your website/blog and it has been bothering me if that’s the case. Socan you confirm what the situation is please Nagi so that I know whether I’ve misunderstood the situation or not? Many thanks, Lorraine

    Reply

    • Nagi says

      Thank you for letting me know Lorraine! It’s people pretending to be my website. My Facebook page has a blue tick so you know it’s the right one. I can’t stop them, it’s like dealing with Medusa – cut one head off and another 10 crop up!! 😭

      Reply

      • Hollis says

        Oops, wrong about unfortunate Medusa! A mortal woman, decapitation by Perseus killed her (but not the petrifying power of her lifeless head). You’re thinking about the Hydra, a ten-headed water serpent with poisonous blood and breath. It regrew two heads for each one cut off. Clever Hercules killed it by cauterizing each decapitated stump before it was able to regrow a new head.

        Btw, Medusa was a beautiful virgin priestess of Athena, the virgin goddess. Poseidon raped her in the temple of Athena, where Medusa had gone for protection from her patron god. However, when Athena saw her temple defiled, rather than blaming the rapist — a fellow deity — Athena chose to blame faithful Medusa and heaped all sorts of undeserved calumny upon her, ruining her life and blameless reputation.

        Beware the gods, they treat their worshipers like toys to be broken.

        Reply

      • Lorraine says

        Hi Nagi, sorry but I couldn’t find this (my original post & your reply), a while ago so have written a new post just now. I wanted to inform you of the latest appalling abuse of your business name by someone pretending to be you. It continues to make me so angry every time I come across someone else doing it that I’m making it my soap box/mission to call out every single one that I come across. Though maybe, the friend who finally talked me into getting onto Facebook will regret letting me loose!

        Reply

  7. Ali says

    Dearest Nagi, in tears again, what a beautiful tribute to Dozer. Please do keep sharing your memories of your gorgeous boy, we love seeing the photos and reading about him. You are so very special and thank you for all of your delicious recipes. Much love xx

    Reply

    • Nagi says

      Ali, thank you for the kind words. It means a lot knowing people care about Dozer and still want to see him here. I’ll keep sharing him. ❤️ – N x

      Reply

  8. Maketa says

    Thank you for sharing your recipes AND your escapades with Dozer! They were always funny to read and made me smile as well!
    Love your food!

    Reply

    • Nagi says

      Thank you, Maketa! I’m glad the Dozer stories gave you a smile along with the recipes. He certainly gave me plenty to write about! 🐾 – N x

      Reply

  9. Jenny says

    Nagi as always the recipe looks fabulous and I will try it but this comment is to say please continue to share the photos and memories of your adored Dozer. I can’t imagine Recipetineats without photos of Dozer, it’s inconceivable. Please keep his memory alive – this coming from someone who has been totally bereft every time (and there have been five) she has lost an adored golden retriever. And I totally relate to your comment about something special from Dozer. With my heart dog – the one who I adored above all else, it was feathers. For months after I lost him beautiful, soft feathers kept appearing in my life. I know they were from him.

    Reply

    • Karen T says

      I had to comment on your post. My heart dog passed over a year ago and he sends me whiskers…..I find them in the most unlikely places. I put them in a small jar. I find them when I seem to need them the most. When I tell people that, they look at me like I have 10 heads….but I believe. Your story is my validation!

      Reply

      • Dana Olen says

        When I was struggling, my mom would send me dimes. I would find them in stores and parking lots, even just out for a walk. It reminded me that she was watching over me. Have not found one in quite a while, cuz she knows I’m much better now.

        Reply

        • Nagi says

          That’s a lovely story, Dana. Little signs like that can be comforting. Thank you for sharing it. – N x

          Reply

      • Nagi says

        That’s a lovely story, Karen. Little signs like that can be really comforting. I’m glad you shared it here. – N x

        Reply

    • Nagi says

      Jenny, five goldens… you really understand the hole they leave behind. The feather story is beautiful. And don’t worry, Dozer will keep popping up here from time to time. – N x

      Reply

  10. Giovanna says

    Just keep sharing your recipes and your memories of Dozer with us! I only wish I had found your site sooner! We love you Nagi!!!

    Reply

    • Nagi says

      I’m glad you found me too! Thanks for being a bright spark on these posts with sad Dozer updates 🙂 I love seeing your smiling face here in the comments! – N x

      Reply

  11. Lesley says

    Lovely tribute to Dozer. I feel your pain. One year ago yesterday we lost our lovely girl. Take care xx

    Reply

    • Nagi says

      Lesley, I’m really sorry about your girl. The one-year mark can be such a tough milestone. Thank you for taking the time to write, it means a lot. Sending a hug your way. 🐾 – N x

      Reply

  12. Velissa aplin says

    Nagi, I have not stopped crying since dozer became sick & passed away. I just feel your pain so intensely. Please continue to share with us. It doesn’t matter how long it takes, The pain is so real., We love your recipes and we hope the celebration of food will continue to help you forward, whilst celebrating your beautiful dozer ♥️♥️

    Reply

    • Nagi says

      Velissa, that’s very kind of you to say. I’m sorry my posts have brought so many tears, but it means a lot that you care so much about Dozer. And yes… the food and cooking are definitely helping me move forward, one step at a time. ❤️ – N x

      Reply

  13. Sally says

    Beautiful and I’m so glad you are still sharing your life with Dozer.
    Losing our soul mate dog is so hard. It’s been early 5 years since we lost our little man. No replacement for him! No dog could ever be like him.
    Thoughts, hugs and care sent your way xxxx

    Reply

    • Nagi says

      Sally, five years just shows how much they stay with us. A soul dog really is one of a kind. Thank you for the hugs and kind thoughts. 🐾 – N x

      Reply

  14. Judith Connor says

    Double thank you – for your memories of Dozer and for sharing him with us, and for the scrumptious recipe! Can’t wait to try it!

    Reply

    • Nagi says

      Thank you, Judith! I’m glad you enjoyed the memories and I hope you love the recipe when you try it. 😊 – N x

      Reply

  15. Sue says

    Nagi, What a lovely memorial. You are both loved dearly. Your stories and pics make me feel as though I’ve known you and Dozer for many years.
    I’m wondering if Dozers’ book was released? I don’t remember the title but I imagine his name is most likely included so I will start looking that way. You are a special and endearing lady. It’s comforting to know that you can laugh more each day.
    Peace be with you.
    Sue
    Spokane

    Reply

    • Nagi says

      Sue, thank you for the lovely message. And yes – Dozer is in both of my cookbooks! If you look for *RecipeTin Eats Dinner* or *Tonight*, you’ll see plenty of him in there. 🐾 – N x

      Reply

  16. Clare Tizard says

    5 stars
    I have just purchased some fresh ground Ras Al Hanout at the market in Marrakesh. Can I use this instead of Baharat?

    Reply

    • Nagi says

      Yes! It will taste different because it’s a different blend but it will be SO good with this, in fact, I contemplated using Rasa el Hanout instead of Baharat!!! 🙂 Start with 2 tablespoons then once it is good (ie after simmering) taste it and if you feel it needs a little more add more. I find Rasa el hanout is a slightly stronger flavoured spice mix than baharat 🙂 – N x

      Reply

  17. Clare Tizard says

    I’m am currently in Morocco and have just purchased some fresh ground Ras Al Hanout at the market. Can I use this instead of Baharat?

    Reply

  18. Donna says

    Oh Nagi, how did you manage to post something that evokes so many emotions? I saw the Saffron Rice Bake and was salivating, happy & excited to try this scrumptious looking recipe. Then I see that adorable photo of Dozer and his nose and had a giggle at what you wrote about Dozer’s preference for certain dishes you cook. By the end of your post my heart was aching for you. Stay strong Nagi, your beautiful fur baby will always be a part of you, in your heart, your memories and your mind. X

    Reply

    • Nagi says

      Donna, that pretty much sums up how my days feel at the moment too… a mix of smiles, laughs and then a bit of heartache. I’m glad Dozer’s nose gave you a giggle though, he had a very powerful one when steak was involved! 🐾 – N x

      Reply

  19. Donna says

    Oh Nagi, how did you manage to post something that evokes so many emotions? I saw the Saffron Rice Bake and was salivating, happy & excited to try this scrumptious looking recipe. Then I see that adorable photo of Dozer and his nose and had a giggle at what you wrote about Dozer’s preference for certain dishes you cook. By the end of your post my heart was aching for you. Stay strong Nagi, your beautiful fur baby will always be a part of you, in your heart, your memories and your mind. X

    Reply

  20. Kim Baird says

    So, so hard losing our fur babies✨😢

    Reply

    • Nagi says

      He was my first. I knew it would be hard. Living it is even harder. 😭

      Reply