Pkhali from spinach or beetroot
3 servings
60 minutes
Spinach or beet pkhali is a traditional Georgian dish that captivates with its rich texture and vibrant flavor. Georgian cuisine is renowned for its skillful combination of fresh herbs, nuts, and spices, and pkhali is a prime example. The dish is made from chopped spinach or beet greens mixed with a fragrant nut-garlic paste. Uccho-suneli, coriander, and saffron give it rich Eastern notes, while pomegranate seeds add a pleasant tanginess and refreshing sweetness. Pkhali can be served as small balls garnished with ruby-red pomegranate seeds, making them not only tasty but also aesthetically appealing. This snack delicacy is perfect for festive gatherings or light bites, showcasing the depth and richness of Georgian flavors.
1
Boil water and add a pinch of soda.
2
Put spinach or beet greens in the pot.
- Spinach: 500 g
- Salt: to taste
3
Cook spinach for a minute, the beet greens until soft.
4
Drain the liquid, squeeze the leaves, and chop finely.
5
If preparing beet pkhali, it should be chopped finely.
6
Grind walnuts with garlic through a meat grinder several times.
- Walnuts: 100 g
- Garlic: 1 clove
7
Heat vegetable oil in a pan and fry the chopped onion.
- Onion: 30 g
8
Mix it in a separate bowl with the filling and nut mixture.
9
Add salt, spices to taste, and chopped cilantro.
- Salt: to taste
- Blue fenugreek (utskho-suneli): pinch
- Saffron: pinch
- Chili powder: pinch
- Ground coriander: pinch
- Cilantro: 1 sprig
10
Knead by hand, pour in vinegar, and mix again.
- Wine vinegar: 1 teaspoon
11
Shape the balls and decorate with pomegranate seeds.
- Pomegranate seeds (arils): to taste
