Rustic Georgian Spinach Pkhali with Walnuts and Pomegranate Seeds
Enjoy this traditional Georgian dish made with pureed spinach, walnuts, and aromatic spices, topped with juicy pomegranate seeds for a deliciously earthy and vibrant appetizer.
Preparation
Get these tasks done before you start cooking.
Marinating the Walnuts and Spinach
- 1
Blanch Spinach
Blanch the spinach in boiling water for 2 minutes.
- 2
Shock Spinach
Drain and immediately place in ice water to retain color.
- 3
Drain Spinach
Squeeze out any excess moisture and set aside.
Tip: Make sure to thoroughly drain the spinach to avoid a watery mixture.
Preparing the Walnut Mixture
- 1
Combine Ingredients
In a food processor, combine walnuts, coriander, fenugreek, cayenne, and vinegar.
Tip: Toast walnuts slightly for added depth in flavor before grinding.
- 2
Process Mixture
Process until the mixture forms a paste.
- 3
Set Aside
Set the walnut paste aside.
How to Make Rustic Georgian Spinach Pkhali with Walnuts and Pomegranate Seeds
Total time: 2 h · Yields 6 servings
- 1
Sauté Onions and Garlic
Heat olive oil in a pan and sauté onions and garlic until translucent.
- 2
Combine Spinach and Walnuts
Blend spinach with onion mixture and walnut paste until smooth.
- 3
Final Blend
Adjust seasoning with salt and black pepper to taste.
Chef's Tips
Further reading
Frequently asked questions
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I use frozen spinach instead of fresh?
Yes, just thaw and drain thoroughly before using.
Is there a substitute for walnuts?
Almonds or pecans can work as alternatives.
Can this be made in advance?
Yes, you can make it a day ahead and store it; the flavors will develop even more.
Is it possible to make this dish nut-free?
Replace walnuts with sunflower seeds for a nut-free version.
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