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Spinach and Walnut Pkhali
A vibrant and flavorful Georgian appetizer made from finely chopped spinach and walnuts, seasoned with garlic, herbs, and spices. It's typically shaped into small balls or patties and garnished with pomegranate seeds.
ð§ ææ
- 500 g Spinach
- 150 g Walnuts(finely ground)
- 2 cloves Garlic(minced)
- 0.5 bunch Fresh cilantro(chopped)
- 1 tsp White wine vinegar
- 0.5 tsp Ground coriander
- 0.5 tsp Blue fenugreek (utskho suneli)
- 0.5 tsp Dried marigold (calendula)
- to taste Red hot chili pepper flakes
- to taste Salt
- for garnish Pomegranate seeds
ðšâð³ äœãæ¹
- 1
Wash the spinach thoroughly. Bring a large pot of water to a boil, add the spinach, and cook for about 1-2 minutes until wilted. Drain the spinach in a colander and press out as much excess water as possible.
- 2
Finely chop the cooked spinach on a cutting board.
- 3
In a mixing bowl, combine the ground walnuts, minced garlic, chopped cilantro, and chopped spinach.
- 4
Add the white wine vinegar, ground coriander, blue fenugreek, dried marigold, chili pepper flakes, and salt to taste. Mix all ingredients thoroughly by hand until well combined.
- 5
Cover the mixture and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.
- 6
Once chilled, shape the mixture into small balls or patties using clean hands. Garnish with pomegranate seeds before serving.
ð¡ ããã®ã³ã
- âEnsure the spinach is well-drained to avoid a watery pkhali.
- âAdjust the amount of chili flakes to your spice preference.
- âPkhali can be made a day in advance and stored in the refrigerator.
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- Other vegetables like beetroot, cabbage, or leeks can be used as the base.
- Some recipes include finely chopped onion.