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.
1
Prepare the necessary ingredients.
2
Slice the eggplants into thin strips lengthwise.
3
Soak in salted warm water for 15–20 minutes.
- 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.
- Walnuts: 200 g
- Cilantro: 20 g
- Parsley: 20 g
- Khmeli-suneli: 0.5 teaspoon
- Salt: to taste
- Garlic: 5 clove
- Narsharab (pomegranate sauce): 1 tablespoon
5
Heat the oil in the pan.
- Vegetable oil: 150 ml
6
Fry the eggplants until golden brown on both sides, patting each with a paper towel to remove excess moisture.
- Eggplant: 3 pieces
7
Place the cooked eggplants on paper towels to absorb excess oil.
- Eggplant: 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.
- Pomegranate seeds (arils): to taste
