Pkhali

Pkhali (Georgian spinach and walnut patties with pomegranate)

Pkhali are jewel-bright Georgian patties traditionally served as an opening to a supra (feast). Minced cooked greens are bound with walnut, garlic and herbs, then topped with tangy pomegranate seeds. This version uses spinach, the most common home-cook choice; the method is identical for beetroot or bean fillings.

Prep

20 min

Cook

15 min

Total

35 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) fresh spinach, stems trimmed
• •1 tsp fine sea salt, plus extra for the cooking water
• •150 g (5¼ oz) shelled walnuts, raw, skins off if possible
• •1 tbsp white wine vinegar, or cider vinegar
• •1 tbsp ground coriander seed, dry-toasted then ground
• •1 tsp ground blue fenugreek, optional but traditional; sub extra coriander if unavailable
• •4 cloves garlic, crushed to a paste with ½ tsp salt
• •1 small bunch fresh coriander (cilantro), leaves and tender stems
• •1 small bunch fresh dill, fronds only
• •1 small bunch fresh flat-leaf parsley, leaves and tender stems
• •1 splash cold water, only if needed to blend
• •1 pomegranate pomegranate, seeds only, for topping
• •1 pinch dried marigold petals, optional, for the traditional orange tint

Steps

1. 1 Bring a large pot of well-salted water to a boil. Add the 500 g spinach and blanch for 2 minutes until just wilted. Drain, rinse under cold water to set the colour, then squeeze firmly in small handfuls to remove as much moisture as you can. You should end up with about 200 g (7 oz) of compacted spinach.
2. 2 Finely chop the squeezed spinach on a board: traditionally it is minced by hand with a heavy knife until almost paste-like, about 5 minutes of work. A food processor gives a coarser, looser texture; pulse only 6-8 times if using one and avoid puréeing.
3. 3 Place the 150 g walnuts in a dry pan over medium heat and toast, shaking often, for 3-4 minutes until fragrant and just starting to darken. Tip onto a plate to cool.
4. 4 Grind the toasted walnuts in a small food processor or with a mortar until you have a coarse, sandy meal; do not turn them to butter. Add the 1 tbsp white wine vinegar, ground coriander, fenugreek (if using), the crushed garlic paste and the chopped fresh herbs (coriantro, dill, parsley). Pulse together until a thick, slightly sticky paste forms; add a splash of cold water only if the mix will not come together.
5. 5 Tip the chopped spinach onto a board or into a bowl and scrape in the walnut-herb paste. Work them together with your hands until evenly combined and the spinach holds together when pressed: it should be a dense, mouldable mass, not crumbly. Taste and adjust salt. Stir in the pinch of dried marigold petals now if using.
6. 6 Shape the mixture into small patties about 5 cm (2 in) wide and 1.5 cm (¾ in) thick, weighing roughly 50 g (1¾ oz) each; you will get about 12 patties. Press each firmly so the edges are clean.
7. 7 Arrange the patties on a platter. Scatter 80-100 g (about ½ cup) pomegranate seeds generously over the tops so the jewels sit on every patty. Serve at room temperature with a little extra pomegranate squeezed over just before eating.
8. 8 Food safety note: spinach is only briefly cooked and then served cool/room temperature, so do not leave the finished patties out for more than 2 hours total. Keep refrigerated and bring back to room temperature before serving.