Pkhali

Pkhali is one of Georgia's most versatile and beloved appetisers — finely chopped cooked vegetables (spinach, beetroot, green beans, or mixed greens) bound with a walnut-garlic-herb paste and shaped into small rounds or rolls. It is a festive table staple at any supra (Georgian feast) and a brilliant quick-and-easy vegetarian showcase of the Caucasian pantry.

Serves: 4–6 (as a starter)

Ingredients

Spinach Pkhali

• 500g (1 lb) fresh spinach, washed
• 120g (1 cup) walnuts
• 3 cloves garlic
• 1 small onion, finely grated
• 1 tsp ground coriander
• ½ tsp ground fenugreek (utskho suneli)
• ½ tsp ground marigold (imeruli zafrana) or a pinch of turmeric
• 2 tbsp (30ml) white wine vinegar
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Pomegranate seeds to garnish

Instructions

1. Blanch spinach in boiling salted water for 2 minutes. Drain and squeeze out all excess water very firmly — this step is critical. Chop finely.
2. In a food processor, pulse walnuts and garlic until a coarse paste forms. Do not over-blend — some texture is desirable.
3. Combine walnut paste with grated onion, ground coriander, fenugreek, marigold or turmeric, vinegar, fresh coriander, and parsley. Mix well.
4. Add the squeezed spinach and mix thoroughly. Season with salt and pepper. The mixture should be firm enough to shape.
5. Wet your hands and roll heaped tablespoons of the mixture into balls or ovals. Press a pomegranate seed into the top of each.
6. Chill for at least 30 minutes before serving at room temperature.

Cook's Notes: The walnut-spice blend is the soul of pkhali — utskho suneli (fenugreek) and imeruli zafrana (dried marigold petals) are available in Georgian or Middle Eastern grocers. Try the same walnut paste with roasted beetroot, blanched green beans, or cauliflower for variety.