Spinach Pkhali
A delicate Georgian appetizer of spinach, walnuts, fresh herbs and a tangy kick, served chilled with bright pomegranate seeds.
Ingredients
- spinach500 g
- water1000 ml
- walnuts150 g
- onion1 pcs
- garlic2 cloves
- cilantro20 g
- parsley20 g
- ground coriander (seeds)0.5 tsp
- utskho-suneli (blue fenugreek)0.5 tsp
- chili flakes0.25 tsp
- wine vinegar2 tsp
- salt1 to taste
- pomegranate seeds30 g
Instructions
In a large pot, bring 1 L of water to a boil, add 500 g spinach and blanch for 1–2 minutes, until the leaves wilt.
Drain the spinach in a colander, let it cool, then squeeze it very thoroughly by hand or through cheesecloth; chop finely.
Grind the walnuts, onion and garlic in a meat grinder or food processor into a moist paste.
Add the cilantro, parsley, ground coriander (seed), utskho-suneli (blue fenugreek), chili flakes, wine vinegar and salt to the walnut paste; mix well.
Fold in the chopped spinach and knead by hand until evenly combined; adjust salt, heat and acidity to taste.
Cover the bowl and chill the pkhali in the refrigerator for at least 1 hour to let the flavors settle.
Shape into balls or oval portions, arrange on a plate and garnish with pomegranate seeds before serving.
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