Persian Nut Roast | Gluten Free

December 24, 2017

Persian Nut Roast | Gluten Free

Filling and delicious this nut roast works as a great alternative to meat in your xmas dinner! With added Persian flavours, a hint of sumac, pistachios, feta cheese and pomegranate seeds take it to another level. A touch of lemon helps to bring the dish to life and make something which can normally be quite heavy, surprisingly light.


  • ½ butternut squash, peeled, cubed (approx. 400g)
  • Olive oil
  • 1 whole onion (red)
  • 50g Apricots
  • 50g Cranberries
  • 1 Lemon
  • Fresh Corriander
  • 200g Cooked chestnuts
  • 1 teaspoon ground cumin
  • 2 teaspoon of Nudespice Spice & All Seasoning
  • 100g shelled pistachios
  • 100g almonds
  • 100g cooked brown rice
  • 2 Medium free range eggs
  • 1 Pomegranate
  • 200g Feta cheese


  1. Preheat the oven to 180°C/350°F/gas 4. We used a large ovenproof baking dish but a tin is fine too! Add a little oil to line it.
  2. Firstly peel and chop your squash into 1cm size pieces and roast with a little oil, salt and pepper for around 20 to 25 minutes.
  3. Peel and roughly chop the onion and garlic, and separately roughly chop the apricots and cranberries. Zest half of a lemon and roughly chop the chestnuts.
  4. In a medium size frying pan on a medium heat cook the onions lighlty until soft for around 10 minutes. Then add garlic, your Nudespice Seasoning and sumac, cooking for an extra 5 minutes. Then removing from the heat.
  5. Blend the pistachios and almonds until they’re a coarse powder this will help to add texture and bind the roast. Tip into a bowl with the rice and dried fruit, then add the lemon zest, chestnuts and spiced onion mix. Beat the 2 eggs then add.
  6. By this time your squash should have roasted. Add half to the mixture whole then with the other half smash it slightly then add.
  7. Then take the whole mixture and add it to your baking dish, spread out and flatten then bake in the oven for 45-50 minutes.
  8. While baking, deseed your pomegranate, cube up your feta cheese and pick and chop your fresh coriander.
  9. After 45-50 minutes your Persian Nut Roast should have firmed up slightly. Sprinkle on top your feta cheese, pomegranate, coriander and some extra pistachios. 

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