Pkhali is a popular Georgian dish that can be made with many different types of leaves, including spinach, cabbage, and beetroot leaves. It can also be made with vegetables and nuts. In this recipe, we prepare Pkhali with spinach. If you like the taste of spinach in your dishes, stay with Cooking County.
How to Make Pkhali?
- 300 grams fresh spinach
- ⅓ cup walnut
- 2 teaspoons white wine vinegar
- 2 garlic cloves
- ¼ cup fresh cilantro
- ½ teaspoon blue fenugreek
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ¼ cup sunflower (or any other neutral) oil
- Salt and pepper as needed
- Pomegranate seeds for garnish
To make a delicious Georgian Pkhali, take a large pot, fill it halfway with water and bring it to a boil over high heat. When the water reaches the boiling point, add the spinach and cook on high heat for a few minutes until the spinach softens.
After the spinach is cooked well, drain it. Press the spinach with the back of the spoon to remove the excess water. Put the spinach in a bowl and set it aside.
Beat walnuts and garlic well in a mortar until they are completely crushed, and the consistency is smooth. Now, add chopped spinach and coriander to the sauce. Stir well until all ingredients are completely dissolved.
Pour the ingredients into a large bowl and add the vinegar, coriander, blue fenugreek, cayenne and oil and stir to combine. Then add enough salt and pepper to the rest of the mixture.
Cover the bowl with plastic or cellophane and put it in the refrigerator for about an hour until it hardens.
How to serve Pakhali?
After the dough has completely hardened, take it out of the refrigerator, roll the ingredients into medium balls and place them in the dish. Garnish Pakhali with pomegranate seeds, and enjoy!
Do not forget to make this recipe and share it with us. If you also have questions about the Pkhali recipe, please do not hesitate to ask.