Pkhali

Ingredients

• 450g fresh spinach
• 1 cup walnuts, shelled
• 3 garlic cloves
• 1/4 small onion, finely chopped
• 1.5 tbsp white wine vinegar
• 1/2 tsp ground coriander seed
• 3/4 tsp blue fenugreek (utskho suneli)
• 1/4 tsp cayenne pepper
• 1.5 tbsp neutral oil
• salt, to taste
• pomegranate seeds, to garnish

Before you cook

• Chop the onion finely.

Steps

1. Bring a large pot of water to a boil and blanch the spinach for 1 minute until just wilted.
2. Drain the spinach and plunge it into ice water to stop the cooking.
3. Squeeze the spinach firmly with your hands to remove as much water as possible.
4. Chop the squeezed spinach finely.
5. Process the walnuts and garlic in a food processor for about 5 minutes into a coarse, oily paste.
6. Combine the walnut paste with the onion, coriander, blue fenugreek, cayenne, vinegar, oil, and salt in a bowl.
7. Fold in the chopped spinach and mix until the mixture is cohesive.
8. Refrigerate the mixture for at least 1 hour until firm.
9. With damp hands, shape the mixture into small balls about 4cm across.
10. Press a few pomegranate seeds onto each ball and serve cold.