Spinach pkhali with adjika

2 servings

40 minutes

The recipe was shared by Nino Mamageishvili, the chef of the restaurant "Tiflissky Dvorik" on Ostozhenka

Energy value per serving

• Calories: 579.5
• Proteins: 18.9g
• Fats: 51.6g
• Carbohydrates: 14.6g

Ingredients

• Spinach: 400 g
• Coriander: 30 g
• Parsley: 30 g
• Walnuts: 150 g
• Imeretian saffron: 2 tsp
• Khmeli-suneli: 1 tsp
• Green chili pepper: 1 pc
• Green hot adjika: 40 g
• Salt: to taste
• Ground black pepper: to taste
• Pomegranate seeds: to taste

Cooking steps

1. Thoroughly wash the spinach, sort it, cut off the roots and chop it. Slightly sauté the spinach in boiling salted water for 5 minutes, drain in a colander and let it dry. When the spinach cools down, it should be lightly squeezed and passed through a meat grinder.

   Required ingredients:

   • Spinach: 400 g

2. Pass the walnuts through a meat grinder. Chop the greens and hot pepper with a knife.

   Required ingredients:

   • Walnuts: 150 g
   • Coriander: 30 g
   • Parsley: 30 g
   • Green chili pepper: 1 piece

3. Mix everything, add salt and pepper to taste, adjika, Imeretian saffron, and khmeli-suneli. Mix thoroughly again. Add wine vinegar, mix and let it sit for about 15 minutes.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Green hot adjika: 40 g
   • Imeretian saffron: 2 teaspoons
   • Khmeli-suneli: 1 teaspoon
   • Pomegranate seeds:  to taste

4. The resulting mass can be shaped into balls and garnished with pomegranate seeds.