Our "Golden Thousand" couldn't do without pkhali! Here's spinach pkhali. Many don't add onion, but we did.
Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
8servings
Eggplants3 pieces
Walnuts200 g
Khmeli-suneli0.5 teaspoon
Coriander20 g
Parsley20 g
Narsharab sauce1 tablespoon
Garlic5 clove
Pomegranate seeds to taste
Vegetable oil150 ml
Salt to taste
Cooking steps
1
Prepare the necessary ingredients.
2
Slice the eggplants into thin strips lengthwise.
3
Soak in salted warm water for 15–20 minutes.
Required ingredients:
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.
Required ingredients:
Walnuts: 200 g
Coriander: 20 g
Parsley: 20 g
Khmeli-suneli: 0.5 teaspoon
Salt: to taste
Garlic: 5 clove
Narsharab sauce: 1 tablespoon
5
Heat the oil in the pan.
Required ingredients:
Vegetable oil: 150 ml
6
Fry the eggplants until golden brown on both sides, patting each with a paper towel to remove excess moisture.
Required ingredients:
Eggplants: 3 pieces
7
Place the cooked eggplants on paper towels to absorb excess oil.
Required ingredients:
Eggplants: 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.