Pkhali (ფხალი) — Georgian Spinach-Walnut Appetizer

• 600 gfresh spinach (large stems removed)
• 180 gwalnut halves
• 3 clovegarlic
• 1 bunchfresh cilantro (about 35 g leaves and tender stems)
• 0.5 bunchflat-leaf parsley (about 20 g leaves and tender stems)
• 3scallions (trimmed and roughly chopped)
• 30 mlwhite wine vinegar
• 30 mlcold water (use only if needed to loosen the walnut paste)
• 2 tspkhmeli suneli
• 1 tspground blue fenugreek (utskho suneli, if available)
• 1 tspground coriander
• 1 tspred adjika paste
• 6 gfine sea salt
• 0.5 tspground black pepper
• 80 gpomegranate seeds

Instructions

1. 1

   Bring 2 l of water to a rolling boil in a large pot, then add the spinach and cook for 60 seconds until wilted and vivid green. Drain immediately and rinse under cold running water for 45 seconds to stop the cooking.

2. 2

   Gather the cooled spinach in handfuls and squeeze very firmly until no more water drips out. Chop the spinach finely with a chef’s knife so the finished pkhali holds together without becoming a smooth puree.

3. 3

   Place the walnut halves, garlic, cilantro, parsley, scallions, khmeli suneli, blue fenugreek, coriander, adjika, salt, and black pepper in a food processor. Pulse in short bursts until the mixture is finely ground and slightly pasty, scraping the bowl twice so the walnut paste is even.

4. 4

   Add the vinegar and pulse 4 to 6 times until incorporated. If the paste is too stiff to fold through the spinach, add exactly 30 ml cold water and pulse again until the texture is thick, moist, and spreadable.

5. 5

   Transfer the chopped spinach and walnut paste to a mixing bowl. Knead and fold with a spoon for 2 minutes, pressing the walnut mixture through the greens so the pkhali tastes evenly seasoned in every bite.

6. 6

   Divide the mixture into 12 equal portions of about 55 g each and shape them into small patties or balls. Press a shallow dimple into the top of each portion and fill the dimples with the pomegranate seeds.

7. 7

   Chill the pkhali for 30 minutes before serving so the walnut paste firms and the flavors settle. Serve cool, not icy, as part of a Georgian appetizer spread with bread, pickles, and other small dishes.