Spinach pkhali with adjika
2 servings
40 minutes
The recipe was shared by Nino Mamageishvili, the chef of the restaurant "Tiflissky Dvorik" on Ostozhenka
CaloriesProteinsFatsCarbohydrates
579.5
kcal18.9g
grams51.6g
grams14.6g
gramsSpinach
400
g
Cilantro
30
g
Parsley
30
g
Walnuts
150
g
Khmeli-suneli
1
tsp
Salt
to taste
Ground black pepper
to taste
Pomegranate seeds (arils)
to taste
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.
- Spinach: 400 g
2
Pass the walnuts through a meat grinder. Chop the greens and hot pepper with a knife.
- Walnuts: 150 g
- Cilantro: 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.
- Salt: to taste
- Ground black pepper: to taste
- Green ajika (hot herb paste): 40 g
- Imeretian saffron (marigold): 2 teaspoons
- Khmeli-suneli: 1 teaspoon
- Pomegranate seeds (arils): to taste
4
The resulting mass can be shaped into balls and garnished with pomegranate seeds.