Pkhali

About This Recipe

Pkhali are vegetable and walnut paste balls that appear on every Georgian feast table, often in multiple colourful varieties arranged like jewels on a platter. Each variety uses a different vegetable — spinach, beetroot, green beans, cabbage — bound with a spiced walnut paste and rolled into balls, often topped with a pomegranate seed. They are eaten cold as a starter and represent Georgian cuisine's mastery of walnuts and herbs.

Ingredients

Serves 6

• 500 gspinach(or beetroot, blanched and squeezed dry)
• 150 gwalnuts(finely ground)
• 3 clovesgarlic
• 1 smallonion(finely grated)
• 1 tspground coriander
• 0.5 tspground fenugreek
• 0.5 tspchilli flakes
• 2 tbspwhite wine vinegar
• 1 small bunchfresh coriander(chopped)
• 1 small bunchfresh parsley(chopped)
• 30 gpomegranate seeds(to garnish)

Instructions

1. 1

   Prepare base

   Blanch spinach 2 minutes, squeeze out all water and chop very finely.

2. 2

   Make walnut paste

   Blend walnuts, garlic, onion, ground coriander, fenugreek, chilli and vinegar into a thick paste.

3. 3

   Combine

   Mix the walnut paste with spinach and fresh herbs thoroughly. Season with salt.

4. 4

   Shape

   Roll mixture into small balls the size of a walnut. Arrange on a platter.

5. 5

   Garnish and serve

   Press a pomegranate seed into the top of each ball. Serve chilled or at room temperature.

Variations

• •

  Use cooked beetroot for vibrant red balls.

• •

  Try green beans or cabbage as the vegetable base.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate shaped balls for up to 2 days. Add pomegranate seeds just before serving.

Frequently Asked Questions