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Spinach Pkhali

kozzak's picture
Interesting dish made fro parties, special meals, etc. Comes from the republic of Georgia. The accompanying phot is of a beet pkhali.
Ingredients
  Fresh spinach 2 Pound (use only fresh)
  Onion 1 Small, minced
  Walnuts 3⁄4 Cup (12 tbs), ground
  Garlic 3 Clove (15 gm), minced
  Fresh cilantro 4 Tablespoon, minced
  Cayenne pepper 1⁄2 Teaspoon, ground
  Tarragon/Balsamic vinegar 1 1⁄2 Tablespoon
  Fenugreek 1⁄4 Teaspoon, ground
  Water 3 Tablespoon
  Salt To Taste
Directions

Rinse & dry spinach.
Cook in boiling salted water for 5 mins.
Drain spinach & allow to cool.
Squeeze out liquid.
Chop or process spinach.
Sauce:
Mix the walnuts, vinegar, onion, garlic, cilantro, cayenne, fenugreek & water in a bowl.
Add to this mixture to your spinach.
Stir until completely blended.
Season with salt as needed.
Cover & refrigerate for 8-24 hrs.
Serve by spreading evenly on a plate then use a kinfe edge to make a diamond pattern on the plate.
Garnish with chopped walnut pieces & pomegranate seeds.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Breakfast
Feel: 
Creamy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
8
Story
Ate lots of various pkhalis when I was working georgia. This recipe is one of many goiven to me by a georgian colleague. ORIGIN: Vera Shaskevili, Tbilisi-Georgia, circa 1998

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1 Comment

shantihhh's picture
Looks yummy but where is the spinach or is it underneath the nuts?