Pkhali Badrijani

8 servings

60 minutes

Our "Golden Thousand" couldn't do without pkhali! Here's spinach pkhali. Many don't add onion, but we did.

Energy value per serving

• Calories: 366.3
• Proteins: 5.2g
• Fats: 35.3g
• Carbohydrates: 8.4g

Ingredients

• Eggplants: 3 pc
• Walnuts: 200 g
• Khmeli-suneli: 0.5 tsp
• Coriander: 20 g
• Parsley: 20 g
• Narsharab sauce: 1 tbsp
• Garlic: 5 clove
• Pomegranate seeds: to taste
• Vegetable oil: 150 ml
• Salt: to taste

Cooking steps

1. Prepare the necessary ingredients.

2. Slice the eggplants into thin strips lengthwise.

3. Soak in salted warm water for 15–20 minutes.

   Required ingredients:

   • Salt:  to taste

4. In a blender, blend walnuts, finely chopped greens, khmeli-suneli, salt, garlic, 30 ml of hot water, and narsharab. If the mixture is too thick, add a little hot water.

   Required ingredients:

   • Walnuts: 200 g
   • Coriander: 20 g
   • Parsley: 20 g
   • Khmeli-suneli: 0.5 teaspoon
   • Salt:  to taste
   • Garlic: 5 clove
   • Narsharab sauce: 1 tablespoon

5. Heat the oil in the pan.

   Required ingredients:

   • Vegetable oil: 150 ml

6. Fry the eggplants until golden brown on both sides, patting each with a paper towel to remove excess moisture.

   Required ingredients:

   • Eggplants: 3 pieces

7. Place the cooked eggplants on paper towels to absorb excess oil.

   Required ingredients:

   • Eggplants: 3 pieces

8. Spread a layer of nut filling on the eggplant.

9. Roll into a roll.

10. Place the ready rolls on a plate and sprinkle with pomegranate seeds.

    Required ingredients:

    • Pomegranate seeds:  to taste