Pkhali
Pkhali, from above
VegVeganGeorgia

Pkhali

Spinach and walnuts walked into a bar and came out as Georgia's prettiest spread.

35 minTime
8 gProtein each
mildSpice
Pkhali on every supra2 chapters · 1 min read

Make it your way

Grandma's waySpinach, walnut paste, pomegranate jewels.
The original
210kcalsame
8 gproteinsame
5 gfibresame
35minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Spinach2 big bunches
Walnuts1 cup
Garlic2 cloves
Onion½ small, very finely chopped
Coriander leaves (cilantro)small bunch, chopped
Khmeli suneli1 tsp
Red chilli powder (indian red chili powder)pinch
Vinegar1 tbsp
Saltto taste
Pomegranate seeds3 tbsp seeds

Method

4 steps
  1. 1Blanch the spinach in boiling water for 1 minute, drain and cool. Squeeze out as much water as you can.
  2. 2Grind walnuts, garlic, khmeli suneli, chilli and salt to a paste with the vinegar.
  3. 3Chop the spinach finely and mix with the walnut paste, onion and coriander. Taste for salt and vinegar.
  4. 4Shape into small balls or patties, press a few pomegranate seeds on top and chill 20 minutes.
Serve it like this

Shape into small rounds on a platter, each crowned with pomegranate seeds. Serve chilled with warm bread.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pkhali: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mchadi30 min
Bread or rice Imeruli khachapuri50 min
With a main Lobio100 min
With a main Satsivi120 min
On the side Badrijani nigvzit50 min
To drink Masala chai10 min
Sign up to send it to your cook