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Spinach pkhali in Georgian

Georgian Spinach Pkhali

Amazingly tasty and incredibly good for you! This dish is easy to make and turns out beautifully. The flavor is very vivid, especially paired with juicy pomegranate! An interesting appetizer for fans of Georgian cuisine. I love discovering new dishes, especially from national cuisines. Georgian cuisine, like many others, has earned its place in my repertoire with this intriguing dish — spinach pkhali. It's very simple to make.

Yulyok

Recipe author

Composition / ingredients

Servings:

Spinach (frozen)

200

Walnuts

0.5

Garlic (cloves)

Cilantro (bunch)

Table salt

Ground coriander

0.3

Khmeli-suneli

0.3

White wine vinegar (a couple of drops)

Pomegranate

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 53 % 10 g

Carbohydrates 26 % 5 g

122 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

First, drop the spinach into boiling water and keep it there for exactly 1 minute, then drain it in a colander and let the water run off well.
Step 2:

Meanwhile, finely chop the cilantro and drop it into the food processor.
Step 3:

Add the walnuts, salt, khmeli-suneli, ground coriander, and garlic pressed through a garlic press.
Step 4:

Grind all the ingredients together.
Step 5:

Add the spinach too, squeezing out the excess water first.
Step 6:

Blend everything until smooth, add a couple of drops of wine vinegar, and mix.
Step 7:

You can serve the finished dish a few different ways.
Step 8:

You can mound the pkhali on a plate and garnish with pomegranate seeds.
Step 9:

The second option (which I like better!) is to roll the spinach-walnut mixture into small balls — a little smaller than a walnut — arrange them on a dish, and garnish with pomegranate seeds too. I recommend giving it a try. The flavor is very unusual — vivid and aromatic!