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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
4.79 from 32 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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415 Comments

  1. Denise Miceli says

    Thank you for sharing your stories of your life with the beautiful Dozer. My Labrador passed at almost 10, he succumbed to cancer, we all miss him very much.
    My heart goes out to you, they are very precious family members, always in your heart.

    Reply

    • Nagi says

      Losing a pooch to cancer is so hard, I’ve seen people go through it. 😢 I’m really sorry you went through that. They really are family, Denise, and they never leave our hearts 🐾 Thank you for your kind words about Dozer. – N x

      Reply

  2. Bobbie Rogers says

    This looks delicious! I wonder if this would have had beautiful Dozer tearing in from the back yard:). These comments say it all Nagi🤍

    Reply

    • Nagi says

      Bobbie, I’m pretty sure this would have had him charging in from the backyard at full speed 😄 He had a very good nose for anything tasty. Glad the recipe caught your eye! – N x

      Reply

  3. Shawn says

    Nagi…I lost the dog of my heart 1 year and 4 months ago and there isn’t a day that goes by that I don’t miss him soul deep…but hang in there, while it doesn’t get “easier” per se, it becomes…manageable…and more smiles and less tears emerge as every day goes by. I still cry…hell, I cry for Dozer every time I read a post, but that’s because you always share the very best of him and it makes my heart hurt for you…but also makes me smile…and in that way, you honor him in the best way possible! My thoughts remain with you.

    Reply

    • Nagi says

      Shawn, I’m really sorry about your boy. “Soul deep” – I feel this so much 💔😭. Hearing that it becomes more manageable over time helps. And thank you for still reading about Dozer, even when it brings tears. That means a lot. – N x

      Reply

  4. Adele Shim says

    What a beautiful way to say goodbye to Dozer Nagi! It is good to hear that you are finally having a few less tears and starting to remember him with joy as well. Oh and this recipe looks delicious!

    Reply

    • Nagi says

      Thank you, Adele. I am starting to get a few more smiles mixed in with the tears now. It feels good to remember the happy bits too. And I hope you enjoy the recipe when you try it! 😊 – N x

      Reply

  5. Paloma says

    A beautiful way to say goodbye.

    Reply

    • Kerry says

      I thought it was perfect too. All the best, Nagi. xx

      Reply

      • Nagi says

        Thanks Kerry, I’m glad you thought so too. Really appreciate the kind words. – N x

        Reply

    • Nagi says

      ❤️

      Reply

  6. Ray says

    Hello Nagi,
    Whilst your floral tribute to Dozer was a magnolia, this particular version is called Little Gem, which I think is a highly appropriate description of your late friend.
    (I haven’t read all the previous comments; if my observation has been made previously, please accept my apologies.)
    xox

    Reply

    • Nagi says

      Ray, I didn’t realise that about the magnolia! “Little Gem” feels very fitting for Dozer, thank you for sharing that. I’m glad that flower was the one that drifted away with him that day. – N x

      Reply

  7. Jill Wilson says

    ❤️ Thanks for letting Dozer be a part of our lives as well. They are the best, our poocher friends. I remember when mine passed away at 14 years old, a big goofy Ridgeback – no one warned me of how quiet entering the house would be when I came home. Didgy The Ridgy gave the best welcome back!! I imagine it would be quieter in your home now and a hard reality to get used to. Dogs show you how much love you have inside and when you do it right – they show you your best self. So when they pass you lose a little bit of yourself that they alone hold. But it stays with them as comfort and joy on the other side. That’s how I see it 🙂 I loved your magnolia tribute – and will watch for signs of Dozers spirit here on the beaches of the Northern Rivers. Big hugs.

    Reply

    • Nagi says

      Jill, the quiet when you walk into the house is exactly it. It’s such a strange feeling after so many years of being greeted at the door. Didgy The Ridgy sounds like he gave you the best welcomes! Thank you for the kind words and the big hugs, I really appreciate it 🐾 – N x

      Reply

  8. Margie Cass says

    Love your journey with dozer, the ups,the downs,have followed you from the beginning because of dozer.it is wonderful to see you turning a corner in your grief and now we are hearing all his joyful moments.thank you nagi for taking us with you on your heart felt experiences.love dozer and love you .i said goodbye to my Goldie 2 weeks earlier than you and it helps to read your words.

    Reply

    • Nagi says

      Margie, I’m really sorry about your Goldie. Two weeks apart… we’re walking the same road right now. I’m glad sharing my memories of Dozer has helped a little. Sending a hug your way. – N x

      Reply

  9. Marca says

    You have such a wonderful way with words and pictures!!! Thanks SO VERY MUCH for sharing your sweet, soul-mate dog with all of us.

    Reply

    • Nagi says

      Thank you, Marca! I’m really glad you enjoyed the photos and stories of Dozer. He brought a lot of joy to my life, and I’m happy I got to share him with all of you too. – N x

      Reply

  10. Carol C says

    Dozer 😭😭 you were greatly loved and will be missed.

    Reply

    • Nagi says

      He was very, very loved. Thank you for remembering him with me Carol ❤️ – N x

      Reply

  11. Denyse D'zierla says

    Dear Nagi… I wasn’t ready for the magnolia and you watching and spreading Dozer’s ashes… forever grateful you shared him with us all…. When I lost my own soul dog (Snoopy rescu d from a puppy mill) it shattered me too. You’ll always have Dozer in your heart and your memories…
    I am behind as I have to make JBs banana loaf❤️

    Reply

    • Nagi says

      Denyse, that moment at the beach with the magnolia was really hard – I was crying the whole way driving there – but it felt right once I got there. Thank you for remembering Snoopy with me too – losing a soul dog leaves a huge hole. And I love that you’re behind because you’re making JB’s banana loaf!! ❤️ – N x

      Reply

  12. Nancy C says

    Salivating as this looks so good.
    The bond between you and Dozer is unbreakable. The memories you share will live on forever.

    Reply

    • Nagi says

      Nancy, thank you. The bond really does feel unbreakable. I’m glad the memories of Dozer get to live on here with all of you too. And I hope you enjoy the recipe if you try it! 😊 – N x

      Reply

  13. Carole Kwiat says

    Peace be with you, Nagi. Dozer will always be with you and ready to make you smile again when you call his name. Sending hugs.

    Reply

    • Nagi says

      Thank you for the hugs, Carole. Some days I still catch myself calling his name without thinking. I like to believe he hears it somewhere 🐾 – N x

      Reply

  14. Joanne S says

    What a beautiful way to still show Dozer how dearly he was and always will be loved! Never doubt that he is “always” with you 💖🕊️💫

    Reply

    • Nagi says

      Joanne, that’s a lovely way to put it. He was so loved, and always will be. Thank you for the kind words 💖 – N x

      Reply

  15. Mary Ann says

    😭😭😭😭❤️❤️❤️❤️

    Reply

    • Nagi says

      Mary Ann, I think a lot of us are feeling exactly the same way. Emojis scan say it all! ❤️ – N x

      Reply

  16. Gita says

    Dear Nagi, it’s hard to lose a friend but your memories (now ours) help us become a community. Thank you for sharing Dozer with us. Keep those memories coming. All the best

    Reply

    • Nagi says

      I really like how you put that – that the memories are now shared with everyone here. It does feel a bit like a community remembering him together. Thank you for being part of that Gita! – N x

      Reply

  17. Ruth says

    Dear Nagi, such a beautiful tribute to your beautiful Dozer, my eyes are damp again!
    When I click on a previous recipe and I see the Dozer section, it makes me so happy, such lovely memories!
    This recipe sounds delicious and I can’t wait to try it out. Thank you xx

    Reply

    • Nagi says

      Thank you, Ruth. I’m really glad the old Dozer sections still make you smile. It makes me happy knowing those memories live on whenever someone stumbles across them. And I hope you enjoy the recipe when you try it! – N x

      Reply

  18. Jcoffee says

    Dear Nagi, you sure can see a common thread running through all of the comments! All of us are sending love, and thanking you for the love you send out and for sharing Dozer with us. I think that the photo above, with you hugging him in the water, has gotta be one of the happiest Dozer smiles I’ve seen! Like you said, no matter where you both were, just being together was his happy place. His spirit is alive and happy, and like another reader said, eating steak! xoxo

    Reply

    • Nagi says

      You’re right, Jcoffee – there really is a common thread through all the comments. The kindness people have shown me about Dozer has meant more than I can properly say. And that photo in the water is one of my favourites too. He was so happy any time we were together, especially near the beach 🐾 – N x

      Reply

  19. Diana Bernal says

    Dozer will never be forgotten, it will be a wound in your heart, I know by experience, but this is life, we have to live with it. Meanwhile start to live your own life Nagi, you deserve it. Love everything you do. Cheer up.

    Reply

    • Nagi says

      Thank you, Diana. I know the wound never really goes away, but I’m starting to find more smiles mixed in with the tears now. I appreciate the encouragement. – N x

      Reply

  20. Richard A Botts says

    So sorry about your loss of Dozer. Our 14 year old female cat passed away last week. I really miss her and will be sad for some time.

    Reply

    • Nagi says

      I’m really sorry to hear about your cat, Richard. A week is so very recent. It takes time to get used to the quiet and the missing presence. Sending a hug your way. – N x

      Reply