Root Vegetable, Fried Herbs and Black Lime Butter Pot Pie with Gremolata

Root Vegetable, Fried Herbs and Black Lime Butter Pot Pie with Gremolata

A delicious vegetarian pie inspired by the flavours of the famous Ghormeh Sabzi, a Persian herb stew. Made with roasted root vegetables, haricot beans, fried herbs and kale, flavoured with turmeric, fenugreek and black lime, all topped with a golden puff pastry crust, this is a warming, aromatic vegetarian meal bursting with flavour.

A sprinkle of zesty parsley and coriander gremolata lifts the dish and gives it a fresh kick.

Recipe by Alicja Sieronski, exclusively for Franklin Lade.

45 min prep

30 min cook time

Serves 6

Vegan (V)



- 400g tin haricot beans, drained and rinsed
- 375g sheet ready-made puff pastry, (if frozen, defrost overnight first)
- 200g Cavolo Nero (Tuscan kale)
- 3 dried black limes
- 2 large carrots (200g)
- 1 leek (200g)
- 1 large parsnip (120g)
- 2 celery sticks
- 75g (5 tablespoons) butter, divided
- 1 egg
- 3 tablespoons plain flour
- 1 cup vegetable broth (vegetable stock pot)
- 25g flat leaf parsley (½ cup when chopped)
- 15g fresh coriander (¼ cup when chopped)
- 12g fresh chives (¼ cup when chopped)
- 1 tablespoon dried fenugreek leaves
- 1 teaspoon turmeric

- 2 tablespoons frying oil
- 1 clove garlic, finely grated
- 1 lemon, juiced
- ½ teaspoon sea salt and black pepper to taste


- ½ cup of coriander, finely chopped (30g)
- ½ cup of flat-leaf pastry, finely chopped (30g)
- 2 garlic cloves
- 1 lemon, zested, plus 2 tablespoons of lemon juice
- ¼ teaspoon sea salt and black pepper to taste


- Pie dish or Franklin Lade’s extra-large glass container


1. If using frozen pastry, take it out of the freezer the night before and thaw in the fridge overnight.

2. Crush the black limes with the side of a knife to break them open, then pulse them in a blender (or use a mortar and pestle) until finely ground, set aside. Store leftover lime in a sealed jar.

3. Peel and cut the carrots and parsnips into bite-size pieces. Wash and slice the leek and celery diagonally into chunky pieces.

4. Melt 2 tablespoons of butter in a large, heavy bottomed pan, add the vegetables and dried fenugreek leaves and sauté on a low heat, adding a little broth at a time and sweating the vegetables until softened, but still with a good bite, around 15 mins.

5. Meanwhile, wash and thoroughly dry the fresh herbs with a kitchen towel, before finally chopping them. Wash and dry the Cavolo Nero, remove the thicker stalks and chop finely.

6. Heat 2 tablespoons of oil in a separate pot over medium heat. Add the Cavelo Nero,
parsley, coriander and chives; cook and stir until dark green in colour, 5 to 10 minutes. Add the turmeric and stir for another minute.

7. Add the greens to the softened vegetables and stir in the drained tin of beans.

8. Preheat the oven to 200 C / 180 Fan / 400 F / Gas mark 6.

9. Melt the remaining butter in a small saucepan over a medium heat. When it is melted and hot, remove from the heat and stir in 1 -2 teaspoons of the ground black lime, crushed garlic and sea salt.

10. Pour the black lime butter over the vegetables and toss to combine. Transfer to a big pie dish or the glass container.

11. Unroll the chilled pastry dough, place it on a floured surface, sprinkle it with flour and roll it out gently with a rolling pin.

12. Place the puff pastry dough over the filling and then fold up the edges. Pierce a slit in the middle for venting.


The Extra Large Franklin Lade glass container is perfect for baking this pie in, and then storing it in the fridge (that is if there are any leftovers!)

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