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EasyCook
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Pkhali Badrijani

8 servings

60 minutes

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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
Eggplants
3 pieces
Walnuts
200 g
Khmeli-suneli
0.5 teaspoon
Coriander
20 g
Parsley
20 g
Narsharab sauce
1 tablespoon
Garlic
5 clove
Pomegranate seeds
to taste
Vegetable oil
150 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:
    1. 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:
    1. Walnuts200 g
    2. Coriander20 g
    3. Parsley20 g
    4. Khmeli-suneli0.5 teaspoon
    5. Salt to taste
    6. Garlic5 clove
    7. Narsharab sauce1 tablespoon
  • 5

    Heat the oil in the pan.
    Required ingredients:
    1. Vegetable oil150 ml
  • 6

    Fry the eggplants until golden brown on both sides, patting each with a paper towel to remove excess moisture.
    Required ingredients:
    1. Eggplants3 pieces
  • 7

    Place the cooked eggplants on paper towels to absorb excess oil.
    Required ingredients:
    1. Eggplants3 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.
    Required ingredients:
    1. Pomegranate seeds to taste