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 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?? 😉
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.
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. 🙂
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%.
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. 🙂
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!
Cook lamb – Sauté the onion and garlic first, then cook the lamb, breaking it up as you go.
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).
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.
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.
Grind saffron with a mortar and pestle until it is mostly a powder.
Saffron water – Add boiling water into the mortar to dissolve the saffron powder.
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.
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.
Mix the rice with the yogurt mixture.
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. 🤯😂
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.
Lamb layer – Then spread all the lamb mixture on top and sprinkle with pine nuts.
Rice topping – Dollop the remaining rice across the surface then spread across the lamb.
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).
Baked! It’s ready when the surface is quite crispy, with the edges a lovely golden colour.
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?? 😂)
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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Layered Golden Rice Bake with Spiced Meat
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:
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! 🥰
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
Hello Nagi – I am yet to cook this delicious looking dish and was wondering if you think it might work for a vegetarian dish using Ottolenghi’s Tray Bake Ragu, if your familiar with that – a very savoury, meaty tasting vegetarian recipe. Thank you so much – I have to cook the dish for about 26 people x Take care of your heart from me and Lola by 12. year old bf Lab x
Hi Claire – As long as the mixture is juicy and flavourful but not watery (which will soak the bottom layer of rice), it should work just fine! I’d still spice it if you can, with Middle Eastern flavours like the baharat I used. HUGS to Lola! – N x
Hi Nagi & crew,
Just a big Thankyou for your recipes.
Wondering if it would be possible when you post meat recipes if you would throw in a few extra lines of tasty appropriate substitutions for the vegetarians. I guess for vegans too.
Just so we choose tasty appropriate protein substitutes.
Best Barby
Glad you are able to appreciate what a wonderful fella you had in you cloud of pain X
Hi Barby, thanks for your lovely message. That is a good suggestion and I will try to remember it. I guess it is easier for things like stir fries but for dishes like this it’s a little harder! – N xx
My partner hardly eats leftovers, but she and I went through the entire pan of this dish in 3 days. She would reheat at her school and the other teachers were desperate to know what that heavenly aroma was:) If you haven’t cooked this, DO make the baharat from scratch. It made a huge difference!! So good. A total keeper for the recipe tin!
THIS MESSAGE MADE MY DAY! Mostly the thought of all the teachers in the staff room drooling over the smell!!! – N xx
i forgot to rinse my basmati before it went in the boiling water. will this matter? tia 🙂
That’s fine Jasmine! I did not rinse my basmati 🙂 – N x
Is it possible to make this with ground turkey by itself or mixed with crumbled tofu, fo diners who avoid red meat?
You sure can Nancy, what I would do is make it as is with those subs then taste and add more baharat and salt if you think it needs it. 🙂 You want the filling mixture tasty enough that you could eat it by the spoonful, straight out of the pan!! – N x
Dear Nagi, thank you so much for this recipe. I made it last night for dinner and it turned out beautiful and delicious. I wish I could upload a picture, it’s so golden and amazing. I made sure my meat filling is very juicy, used plenty of eggplant and added some frozen peas. Also made sure there was plenty of yogurt to coat all the rice. We had it with a salad with lemon dressing, and having it again for dinner tonight.
I loved reading this!! I’m so glad you enjoyed this Marina, thank you for taking the time to leave your feedback! – N x
This is a great & very filling dish, we all loved it. I used slivered almonds instead of pistachios and added sultanas for a bit of sweetness, it was delicious . Thanks Nagi, you’ve produced another winner!
Dried fruit is always great with Middle Eastern spiced dishes!! So glad you enjoyed it Ruth, thanks for letting me know! – N x
Wow made this for my dinner party yesterday, it was a complete success, also made your pulled pork and mango bars that were gobbled down and enjoyed.
RIP gorgeous furry paws Dozer. I lost my dear mum 2 yrs ago but jumping into your recipes has helped me so much with my mental health. Thank you! Xx
I’m so sorry to hear you lost your mum 💔 I love hearing that cooking has helped you heal. I am finding that too 🙂 Glad you enjoyed this! That menu sounds phenomenal! – N xx
What a treat, I just wanted to say thank you Nagi for making another creative, beautiful and oh so delicious recipe. I used minced lamb as the meat option, and used pumpkin pie spice as a substitute for All spice to make the Baharat blend (it worked well). It’s on my grocery list for next time.
What a clever idea to use pumpkin spice!! So glad you enjoyed this one Natalie, thank you for taking the time to let me know. – N x
Just finished eating this for tea and my wife is as impressed with it as I am. Which is just as well as we have plenty of leftovers!
If you’re in Australia G-Fresh herbs and spices are easy to find in most supermarkets and they do an “Aribic 7 Spice” which fitted the bill perfectly.
Other than that other changes were I used the toasted flaked almonds as pine nuts are 😱$.
I also added a couple of small red chilli peppers rather than the cayenne pepper.
I swapped out the eggplant for a diced yellow capsicum and stirred in some frozen peas before it went in the oven.
I agree the lemon sauce is needed, providing a nice cool and sour counterpoint to the warm spices in the meat.
Ref: other peoples comments. Aldi is the most reliable source for affordable minced lamb for me, and I had 500g in the freezer which I bulked out to the 750g with some pork mince.
As I said above G-Fresh do an Aribic 7 Spice blend which fits the bill perfectly.
The idea of sultanas or perhaps dried apricots sound like a good addition, very tagline style. I’ll try that next time I make this.
Thanks for taking the time to leave your feedback and tips Ewan! I’m so pleased you and your wife enjoyed it. And yes to dried fruit as well!! Other readers have enjoyed it with sultanas added 🙂 – N xx
Hi Nagi!
I love your recipes and have also bought one of your books. I, however, made this yesterday. Followed everything to the T! Mutton is just too expensive, so used beef. Unfortunately, I really did not like this at all. I found the mince too dry (I don’t see any thickening agent, so found it difficult to know when it is supposed to thicken, and thought mine was still too ‘watery’ when putting together. I did not like the crunchy rice on top either. And I went to all the trouble of buying all the spices to make the Baharat Spice. And used my last, extremely expensive, saffron. Pine nuts are also so expensive here. I was really expecting more, so I was just so disappointed as I had promised my neighbours some too, and felt embarrassed to take it to them! Sorry!
Hi Thea, I’m so sorry to hear you were disappointed, it sounds a little odd that the filling mixture was so dry! It’s supposed to be simmered with water, and the thickening agent is the tomato paste. It doesn’t need anything more because it’s not supposed to be overly saucy else it soaks the bottom layer of rice. Did you include the tomato paste and water, and do the simmer time?? Did the thickness of your meat look like mine in the video once done?? – N x
Hi Thea, I’m so sorry you were disappointed, I wish I had been in the kitchen with you to help troubleshoot. The mince definitely should not have been dry! The tomato paste is the thickener and the water makes it juicy when simmering, and it should reduce enough so the mixture is juicy but not watery. Did yours look like mine in the video when the filling mixture was done?? I’m so sad you were disappointed 😢 – N x
Wait what! I came to browse recipes (procrastinating actually) and here I am reading about lamb and next thing you know Im reading about the loss of your/our Beloved Dozer and before I was cognizant of what I was reading, I thought oh no, my eyes are burning… these are tears… what! Dozer! NOOOOO!
::::sigh::::
Ah, the tale as old as time… Is it better to have loved & lost, than never loved at all? I know it is not supposed to be a question, but I ask myself so many times throughout my life… and I know the answer.
It’s yes. Yes indeed.
I think I probably ask myself that because it reminds me of how powerful both Love & Loss are… the deeper the Love, the deeper the Loss.
I am sorry Nagi.
It’s very hard for me to stop the tears.
Im very grateful that you are continuing to share the Dozer pics. It will be too traumatic for some of us if you didn’t. I try to respect everyone’s different grieving styles, but it’s very hard. I personally NEED to talk about the wonderful (and other) memories. It is in the spirit of honoring the Love…
Thank you for including us in this experience. I am honored to have witnessed your beautiful journey together. I know how much Dozer loved you too.
Thank you Nagi.
🩷💛🩷
Thank you for your lovely message Amy. I am constantly tearing up when I visit my own website to use recipes because of course I cannot resist going to the Dozer photo first! I agree, everyone grieves differently. For me, sharing tales of Dozer has helped me, even though of course I get teary, I also love remembering him and continuing to share him. A time will come when I need to take a new path but for now, I will continue to share stories and memories of him ❤️ Thank you again for your lovely message! – N xx
Awesome, even though I got the proportion of rice wrong and ended up without enough yogurt/eggy stuff to hold it together. The lemon yogurt sauce saved the day! Looking forward to trying this again. Thank you, Nagi!
I love this website and you, Nagi! Your photos radiate your energy in your smile and I have found your recipes to be interesting and delicious. So glad you have found a partner in JB! Now, about this recipe…There are many things about this dish we loved. I do have a few “notes” though. 🙂 First of all, I would love to know if anyone who has made this really did the prep in 30 minutes. I am an ambitious, scratch cook and pretty organized when I tackle new recipes. My prep and cooking of the components took over 2 hours! (including the lemon yogurt sauce and making the Baharat from my cupboard spices). It does, indeed, make a huge amount (nearly 7 pounds!). The flavors of the components were incredible and not overwhelming. The main thing I would change if I make this again would be to leave the meat/eggplant filling more moist. It was perfect before assembly but a bit dry in the final dish, Maybe the eggplant continued to soak up moisture. This would be an easy adjustment and I would add a bit more water and leave it a bit more moist at the assembly stage.Thanks for your wonderful descriptions of the methods and ingredients in your recipes, Nagi!!
Just made this and looks and tastes delicious 😋
Absolutely delicious!
I miss him through you, Nagi. I love your love and appreciation of his dogdom….that makes you beautifully special, btw.
Thanks or sharing Dozer with me/
…now, on to some deliciousness!!
Agape,
EK
Just made this dish. Sooooo Goooood. Loved the taste and texture and the Lemon Yogurt Sauce was a great finisher. Highly satisfying.
Nagi power: went to my local Harris Farm to buy Baharat only to discover every spice fully stocked except under the Baharat label completely sold out 🙂
Ah, yes, the Maehashi Effect!
It’s happened to me, too: burrata, chili crisp, Lindt chocolate bars, and an uncommon pasta shape (maybe orzo?). Others have noted this in comments, so I am not imagining things. It’s fun to watch for it in the shops when a new recipe drops.
Another winner Nagi family loved it son said it needs more meat if I increased the mince to a kilo would it need the spices increased .I haven’t commented re Dozer’s passing as every time I think of him I get very teary all the years we have enjoyed your relationship with him brought many laughs and smiles he will be missed