Name: Spinach pkhali
Total time: 60 min
Yield: 4
Cuisine: georgian
Ingredients: spinach — 500 g; walnuts — 100 g; garlic — 2 clove; cilantro — 0.5 bunch; onion — 0.5 pcs; wine vinegar — 1 tbsp; khmeli-suneli — 1 tsp; pomegranate — 0.5 pcs; salt

Ingredients

spinach

500 g

walnuts

100 g

garlic

2 clove

cilantro

0.5 bunch

onion

0.5 pcs

wine vinegar

1 tbsp

khmeli-suneli

1 tsp

pomegranate

0.5 pcs

salt

to taste

How 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

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