Prasiela — Leek and Walnut Pkhali

Rinse the leeks thoroughly, slice any thick stalks lengthwise, and place them in a pot with 2.5 L of salted water. Bring to a boil and cook for 25 minutes, until the leeks are very tender.

Drain the leeks in a colander, let the water run off, then squeeze them well by hand; excess moisture will make the mixture watery.

Grind the walnuts and garlic in a meat grinder or food processor until you get a thick paste.

To the walnut paste, add the cilantro, parsley, wine vinegar, vegetable oil, ground coriander seeds, utskho-suneli, dried marigold petals, ground red pepper and salt; mix thoroughly.

Finely chop the squeezed leeks, combine with the walnut mixture, and knead with a wooden spoon until smooth and even.

Shape the mixture into small balls or flat patties, cover and chill for 20 minutes so the appetizer holds its shape.

Serve the prasiela cold, sprinkled with pomegranate seeds.