Gergian Spinach Pkhali

Pkhali is a traditional Georgian dish that showcases the rich and vibrant use of vegetables and nuts in Georgian cuisine. Typically served as a cold spread or a side dish, pkhali combines finely chopped or pureed vegetables with ground walnuts, vinegar, onions, garlic, and a blend of herbs and spices, creating a uniquely flavorful and hearty mix. Spinach pkhali, one of the most popular variations, is beloved for its bright, earthy flavors balanced by the creamy texture of walnuts and the tang of traditional seasonings like cilantro and pomegranate seeds.

SERVINGS: 4 people

INGREDIENTS

• 1/2 pound baby spinach

• 2 cups mixed soft herbs (cilantro, dill, parsley)

• 2/3 cup walnut halves

• 2 cloves garlic, minced

• 1 teaspoon balsamic vinegar, or to taste

• 1/2 teaspoon ground coriander

• Salt, to taste

• Freshly ground black pepper, to taste

• Pomegranate seeds, for garnish

INSTRUCTIONS

Bring a large pot of water to a boil. Add the spinach and cook for 2 minutes, or until soft. Remove the spinach from the pot and place it in a large colander. Rinse under cold running water until cool enough to handle. Squeeze the spinach with your hands to remove excess liquid. Transfer it to a bowl lined with a paper towel to drain further.

Meanwhile, in a food processor, pulse the cilantro, parsley, walnuts, and garlic until finely chopped. Add the drained spinach and process for about 30 to 60 seconds, or until the mixture is smooth.

Season to taste with balsamic vinegar, ground coriander, salt, and black pepper.

Serve the pkhali immediately, or refrigerate it until needed. It is often said in Georgia that pkhali tastes even better the next day.