In honor of Nowruz, the Persian New Year celebration, we developed our gluten-free and dairy-free version of this classic frittata-like pie, which is a staple in Iran and has become a hot street food in London! It was so popular we added it last year that to our regular rotation. Deeply herbacious, this pie features plenty of spinach, chard, parsley, cilantro and dill baked in a custard of pastured eggs and sprinkled with a few tart barberries. Enjoy this vegetarian main dish anytime -- hot, cold or room temperature.
Ingredients: pastured eggs,* onions,* leeks,* chard,* spinach,* almond flour,* Seka Hills olive oil,* parsley,* cilantro,* scallions,* Celtic sea salt, dill,* dried barberries, fenugreek leaves, baking soda, turmeric,* black pepper* (* = organic)
Recipe is vegetarian, gluten-free, dairy-free, nightshade-free, contains nut flour and is and GAPS Diet-friendly.