Traditional Georgian Pkhali Recipe

Ingredients

  • 500 grams of spinach
  • 2 medium beetroots
  • 200 grams of walnuts
  • 1 bunch of fresh coriander
  • 1 bunch of fresh parsley
  • 3 cloves of garlic
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of blue fenugreek
  • 1/2 teaspoon of cayenne pepper
  • 1 tablespoon of pomegranate molasses
  • Salt to taste
  • Pomegranate seeds for garnish

Steps and instructions

  1. Wash the spinach and beetroot thoroughly. Boil them separately in two pans until they are soft and fully cooked.
  2. While the vegetables are boiling, toast the coriander seeds in a dry pan over medium heat for a couple of minutes until they are fragrant.
  3. Drain the cooked spinach and beetroot and let them cool. Once cool, squeeze out any excess water from the spinach and grate the beetroot.
  4. In a food processor, combine the walnuts, coriander seeds, garlic, blue fenugreek, cayenne pepper, and a bit of salt. Process until the mixture is coarse and well combined.
  5. Chop the fresh coriander and parsley finely. Add them into the food processor along with the spinach and beetroot. Process again until everything is well combined.
  6. Add the pomegranate molasses to the mixture in the food processor and process again until it is well incorporated. Adjust the seasoning if needed.
  7. Transfer the mixture to a bowl, cover it and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
  8. Before serving, shape the mixture into small balls or patties and garnish with pomegranate seeds.

Tools for making

  • Cutting board - For chopping and preparing the ingredients.
  • Knife - To cut and slice the vegetables, herbs, and garlic.
  • Pans - To boil the spinach and beetroot.
  • Food processor - To blend and combine the ingredients into a smooth mixture.
  • Spatula - To scrape down the sides of the food processor and help with mixing.
  • Bowl - To transfer and refrigerate the mixture.
  • Cover or plastic wrap - To cover the bowl and refrigerate the mixture.

Recipe variations

  • Substitute the spinach with Swiss chard or kale for a different flavor.
  • Replace the walnuts with almonds or cashews for a different nutty taste.
  • Add cooked lentils or chickpeas to the mixture for added protein and texture.
  • Experiment with different herbs such as mint or dill to give the dish a unique twist.
  • For a vegan version, omit the pomegranate molasses or use a substitute like balsamic glaze.
  • Try adding grated carrots or zucchini to the mixture for added sweetness and moisture.
  • Add a dash of lemon juice or vinegar to enhance the tanginess of the dish.
  • For a spicier version, increase the amount of cayenne pepper or add a pinch of chili flakes.
  • Instead of shaping the mixture into balls or patties, serve it as a spread or dip.
  • Garnish with chopped nuts, sesame seeds, or fresh herbs for an extra touch of flavor and presentation.

Recipe overview

Pkhali is a traditional Georgian dish typically made with a variety of vegetables, herbs, and walnut sauce. This recipe features spinach and beetroot as the main vegetables, resulting in a vibrant and wonderfully textured dish. The addition of flavorful spices, fresh herbs, and pungent garlic balances out the earthy flavors of the vegetables. Finished with a drizzle of pomegranate molasses and garnished with pomegranate seeds, this Pkhali recipe is a delightful blend of sweet, tart, and savory notes. Expect a refreshing and unique appetizer that's not only pleasing to the palate but also a feast for the eyes. This dish might seem exotic, but the steps are straightforward and the ingredients can be easily sourced. Enjoy the process of making Pkhali and the compliments you'll receive when you serve it!

Common questions

  1. Can I use frozen spinach instead of fresh spinach? Yes, you can use frozen spinach for this recipe. Make sure to thaw it and drain any excess water before using.
  2. Can I substitute walnuts with another type of nut? Yes, you can substitute walnuts with other nuts like almonds or cashews if you prefer.
  3. What can I use as a substitute for pomegranate molasses? If you don't have pomegranate molasses, you can use lemon juice as a substitute. However, the flavor will be slightly different.
  4. Can I add other herbs or spices to customize the flavor? Absolutely! Feel free to experiment with different herbs and spices to suit your taste preferences. Cilantro, mint, or dill can be great additions.
  5. How long can I store Pkhali in the refrigerator? Pkhali can be stored in an airtight container in the refrigerator for up to 3-4 days.
  6. Can I make Pkhali in advance? Yes, Pkhali can be prepared in advance. It is recommended to refrigerate it for at least 2 hours before serving to allow the flavors to develop.
  7. Can I serve Pkhali as a main dish? While Pkhali is traditionally served as an appetizer or side dish, you can certainly enjoy it as a light and flavorful vegetarian main dish.

Serving dishes and utensils

  • Food Processor - A food processor is essential for processing the ingredients and achieving the desired texture for the Pkhali.
  • Pans - Two pans are needed for boiling the spinach and beetroot separately.
  • Grater - A grater is necessary for grating the cooked beetroot.
  • Dry Pan - A dry pan is used for toasting the coriander seeds.
  • Bowl - A bowl is needed for transferring and refrigerating the Pkhali mixture.

Origin stories

Pkhali is a traditional Georgian dish that is deeply rooted in the country's rich culinary culture. As part of the Georgian supra, or feast, Pkhali takes its place alongside other regional delicacies on lavish table spreads. The dish beautifully showcases Georgia's love for walnuts and fresh herbs, both staple ingredients in many Georgian recipes. Pkhali's versatility is truly remarkable, for it can be made with an array of seasonal vegetables, each lending its unique flavor and character to the dish. The vibrant colors of Pkhali, often garnished with ruby red pomegranate seeds, are as enticing as its flavors, making it a feast for the eyes as well as the palate. It's more than a dish, it's a canvas of Georgia's bountiful produce and the country's warm and welcoming nature.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.