Pkhali from spinach with celery

Wash the vegetables.

Dip the spinach leaves in hot water for 2 minutes.

Place the spinach in a colander to drain the water. Dry it.

Chop all the vegetables in a blender.

Grind the nuts in a mortar.

Combine vegetables and nuts.

Make balls weighing 50 grams from a nut-vegetable mixture.

Place the pkhali on a flat plate.

Decorate with pomegranate seeds.

Place a sprig of fresh greenery on top of each ball.