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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. Margie Depellegrin says

    Dearest Nagi,
    Bless you and Dozer, and all the joy and happiness you gave to all of us- always makes my day.
    I’m glad we can never really know what grief is until we get there cos we wouldn’t function 😉- so difficult to navigate, so thank u for sharing this most difficult time with us- we are all so with you and sending lots of love and hugs to u both ❤️❤️❤️❤️

    Reply

    • Nagi says

      Margie, thank you for such a thoughtful message. Grief really is something you can’t understand until you’re in it. I appreciate all the love. ❤️ – N x

      Reply

  2. Trish says

    Could I use Quorn mince as a vegetarian meat substitute?

    Reply

    • Nagi says

      Hi Trish, I haven’t tried but if it fries up like meat mince then yes it should work just fine! – N x

      Reply

  3. Heather van Deusen-Harhoff says

    Dear Nagi, what a great photo of Dozer. It’s good to hear that you can laugh sometimes in between the tears. We will all miss seeing Dozer at work advising all of you. He is certainly there in the kitchen watching over proper procedure even now. His memory will be comforting for a long time.

    Reply

    • Nagi says

      Heather, he really did take his “kitchen supervisor” role very seriously! I like to think he’s still keeping an eye on things from somewhere. 🐾 – N x

      Reply

  4. Wendy Stanton says

    Thankyou for sharing your wonderful recipes and your beautiful, loving Dozer. Our dogs will stay in our hearts always 💕

    Reply

    • Nagi says

      Thank you, Wendy. They really do stay with us forever in our hearts. 💕 – N x

      Reply

  5. Jean Proctor says

    Dear Nagi, Thank you for your lovely comments about Dozer. It must be very hard for you. I’m crying now. ❤️

    Reply

    • Nagi says

      Jean, thank you. I’m sorry it brought tears, but I’m glad you’re remembering him with me. ❤️ – N x

      Reply

  6. Tiff S says

    Happy to hear a little bit of light is coming back into your life 🌈 over the years we lost 3 blue cattle dog girls the last one also broke us she was only 8 …I’m laughing at the image of Dozer in his streamers and party hat that you put on him and took him to the beach after he was ill ….you were hilarious when you got too excited as it weighed him down and he nearly drowned ( tongue in cheek I’m sure 🤣)
    Thank you also for making our days a bit brighter as well 🧡💛

    Reply

    • Nagi says

      Tiff, that party hat moment still makes me laugh too! Poor Dozer put up with a lot of my antics over the years. Glad it gave you a smile. 😊 – N x

      Reply

  7. Janet Nazy says

    5 stars
    Nagi,

    I haven’t tried it this recipe yet, but I love Middle Eastern food; I love lamb, and this combo looks so delicious! The only thing I’m wondering is where to get ground lamb here in Washington state, US. But I’ll find a way!

    My tears welled up at the Dozer story. What a wonderful place to lay his ashes with a beautiful flower in remembrance of your dear boy. So glad you are feeling a little better.

    Brownie was my one-in-a-life-soul dog. I swear she could read my mind. I still haven’t let go of her ashes. She had just turned 8 when cancer took her. I will have them mix her ashes with mine when I go.

    My Riley is still doing ok and I treasure every day with him and his two “sisters.” I hope someday you can get another dog. Your first is always special, but each brings a new joy to your life.

    Please continue to share your Dozer stories. They help us all get over his loss. Take care of yourself, and thank you for sharing delicious food and doggie nose kisses.

    Reply

    • Tiff S says

      Oh Janet , we lost our blue cattle dog girl aged 8 to lymphoma it broke us as well sending hugs 🤗

      Reply

      • Janet Nazy says

        Tiff, sending hugs back! Brownie died in 2011, but I still think of her every day. Sorry for the loss of your baby too. My Riley is now 15, with not much time left. The loss is so hard, but the love and memories are worth the pain.

        Reply

        • Tiff S says

          Doesn’t matter when you lose them we lost pixie in 2024 we lost Dixie in 2016 and we lost digger in 2003 then will hurt 😞 we understand what Nagi is going through and I think that’s why we like her so much take care

          Reply

          • Nagi says

            You’re right, it really doesn’t matter when we lose them, it still hurts. Pixie, Dixie and Digger… that’s a lot of love and loss over the years 🐾 Thank you for understanding and for the kindness, Tiff. – N x

        • Nagi says

          Sending a hug back your way, Janet. Fifteen years with Riley is such a gift.❤️ – N x

          Reply

      • Nagi says

        Sending a hug your way too, Tiff. Losing them so young is especially hard. I’m sorry to hear that – N x

        Reply

    • Nagi says

      Janet, Brownie really does sound like your once-in-a-lifetime dog. Eight is so young, I’m sorry you lost her like that. Give Riley a hug from me. And if you can’t find ground lamb, beef works great in this too! 🐾 – N x

      Reply

  8. Patsy says

    Nagi – yes you’re right about JB’s banana bread!! What a hit!! I’m salivating at this s new recipe and can’t wait to make it!!
    Absolutely perfect way to send Dozer off – he would have loved it and I can see him watching and wagging his tail with joy!! We love your stories and sharing the journey with you – as hard as that may be at times for you. So pleased you’re on the mend. Thinking of you and take care and keep cooking x we are always here ❤️

    Reply

    • Nagi says

      Patsy!! JB will be very happy to hear that about the banana bread! And thank you for the lovely words about Dozer’s sendoff. I like to think he approved. ❤️ – N x

      Reply

  9. Adeline says

    Wowww ! Spendid colour and, no doubt, splendid smell !

    Dozer back to Bayview, definitely the right place ! A beautiful farewell…

    Reply

    • Nagi says

      Thank you, Adeline! The smell when this comes out of the oven is pretty amazing. And Bayview really did feel like the right place for him. – N x

      Reply

  10. Vicki Ford says

    Those of us who loved Dozer carry you both in our hearts. He made us smile, lifted our hearts and his sweet antics helped us through rough patches. I’m so grateful to have gotten to know him through your stories and pictures.
    I look forward to more stories of The Life Of Dozer. 🙂

    Reply

    • Nagi says

      Vicki, that’s really lovely to hear. I’m so glad Dozer brought smiles to people along the way. There will definitely be more “Life of Dozer” moments shared here. 😊 – N x

      Reply

  11. Audrey Watt says

    Thank you for sharing your boy to the wider world. Know exactly how you are feeling excepting the world wide reach you and Dozer had 😉
    Personally, we are unable to g9 through such loss again to have another fur baby, so I will simply say ‘Grief is the price we pay for love’ and do know that hugs spread through the internet to you.

    Reply

    • Nagi says

      Audrey, that quote really does say it well. Thank you for the hugs sent through the internet — I’m feeling them! ❤️ – N x

      Reply

      • Audrey says

        ‘May every wave of grief bring you closer to the shore’ Nagi.

        Reply

  12. Marilyn Lucas says

    Dear Nagi. Thank you for being you. Dozer was such a lucky boy to have you as his mum. You will always miss your boy, as I miss my little girl toy poodle even after 19 years. But I am happy for you that the tears are now mixed with smiles at memories of your goofy boy. You chose such a beautiful and fitting place to say your final goodbye. Kiotsukete.

    Reply

    • Nagi says

      Marilyn, 19 years just shows how much they stay with us. I’m glad the smiles are starting to mix in with the tears now. Thank you for the kind words. ❤️ – N x

      Reply

  13. Emily says

    Thank you Nagi. I will miss seeing the happy Dozer with his tail wagging in Bayview, I know he loved that beach. We take our two greys there and have seen Dozer with you and few times with group of GTs. I still have tears when I see Dozer’s photos. He was truly special. Thank you for sharing your Dozer with the rest of the world. Dozer will be forever in our hearts.♥♥♥

    Reply

    • Nagi says

      Emily, that means a lot. Bayview was truly his happy place. I love that we were there at the same time!! I wish we had met and Dozer had a chance to play with your pups. 🙂 🐾 – N x

      Reply

  14. Jennifer says

    Glad to hear that you are feeling a little better, and thank you for sharing that gorgeous snoozy photo of Dozer. He knew how to charm, didn’t he! I can’t think of RTE without Dozer. He is forever part of its journey.

    Reply

    • Nagi says

      You’re right, Jennifer, he definitely knew how to charm! And I agree, he’s part of the RTE story forever. 😊 – N x

      Reply

  15. Renyne D Ryan says

    Could you please confirm the fan forced C oven temperature – it says preheat oven to 200°C/400°F (350°C fan-forced)???

    Reply

    • susan says

      200oC is usually 180o fan forced:)

      Reply

      • Nagi says

        You’re right, thanks for helping our Susan. Typo. Fixed! 🙂 – N x

        Reply

    • Nagi says

      Yikes, sorry Renyne. It’s 180C fan, 200C/400F for regular ovens! Fixed. – N x

      Reply

      • Renyne D Ryan says

        Thank you 🙂

        Reply

        • Nagi says

          You’re very welcome, Renyne! 😊 – N x

          Reply

  16. Beryl says

    Thank you Nagi so much for sharing Dozer such a lovely boy,like so many others every time I see a recipe from you I go straight to Dozer and like you we all do miss such a wonderful character.It is good to hear that every day is a little better for you .Thank you so much for everything

    Reply

    • Nagi says

      Beryl, thank you for the lovely message. I know many people clicked the Dozer section first — that always makes me smile to hear. 🐾 – N x

      Reply

  17. Marg says

    Nagi, baby steps forward as you carry Dozer forever in your heart, what a beautiful full life he had, with no regrets from you, Im sure.
    Our beautiful boy Sid left to Rainbow Bridge 3 months ago, and everything you say resonates with me.
    🌈🐕🫶🏼

    Reply

    • Nagi says

      Marg, I’m so sorry about Sid. Three months is still so raw. You’re right… baby steps. Sending a hug your way. 🌈🐾 – N x

      Reply

  18. Danika says

    Thank you to you Nagi for sharing Dozer with us. I’m so glad that you’re feeling better. There will be ups and downs. It’s a process but know that you are loved and everything you do is appreciated.

    Reply

    • Nagi says

      Thank you, Danika. You’re right, there are definitely ups and downs. I really appreciate the kindness. ❤️ – N x

      Reply

  19. Sabrina says

    Thank you for Dozer Nagi San. Time heals but the happy memories lives on forever. Miss you Dozer.

    Reply

    • Nagi says

      Thank you, Sabrina. The happy memories really do stay with us forever. 🐾 – N x

      Reply

  20. Donna says

    THANKYOU, THANKYOU for all the photos you shared with us all. I recently bought your Tonight book and would go to the photos of Dozer first before the recipes lol….. It’s good your tears are easing and was a lovely send off with his ashes at the beach. 🩵🩵🐾🐾🦮

    Reply

    • Nagi says

      Donna, that made me laugh — straight to the Dozer photos before the recipes! I’m glad he’s in the book for you to visit anytime. 🐾 – N x

      Reply