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Spinach pkhali
60 min · 4 servings
Ingredients
spinach
500 gwalnuts
100 ggarlic
2 clovecilantro
0.5 bunchonion
0.5 pcswine vinegar
1 tbspkhmeli-suneli
1 tsppomegranate
0.5 pcssalt
to tasteHow to cook
1
Spinach
Rinse the spinach, drop it into boiling water for 1–2 minutes, then transfer it straight into cold water.
2
Squeezing
Drain the spinach and squeeze it out very firmly by hand.
The drier the spinach, the better the pkhali hold their shape.
3
Walnut paste
Blend the walnuts, garlic, onion, cilantro, khmeli-suneli, vinegar and salt into a thick paste.
4
Mixing
Finely chop the spinach and mix it thoroughly with the walnut paste.
5
Fridge
Chill the mixture in the fridge for 30 minutes to firm up.
6
Serving
Roll into walnut-sized balls, flatten them slightly, press a small dent into the top with a spoon and garnish with pomegranate seeds. Done!
Cook it step by step, with a timer, in the app