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.
Serves 6
Blanch spinach 2 minutes, squeeze out all water and chop very finely.
Blend walnuts, garlic, onion, ground coriander, fenugreek, chilli and vinegar into a thick paste.
Mix the walnut paste with spinach and fresh herbs thoroughly. Season with salt.
Roll mixture into small balls the size of a walnut. Arrange on a platter.
Press a pomegranate seed into the top of each ball. Serve chilled or at room temperature.
Squeeze the spinach extremely dry — excess moisture will make the balls fall apart.
Make several colours at once (spinach, beetroot, green bean) for a beautiful platter.
The mixture keeps well overnight in the fridge before rolling.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Refrigerate shaped balls for up to 2 days. Add pomegranate seeds just before serving.
Pkhali are a fundamental part of Georgian supra (feast) tradition. They demonstrate the Georgian mastery of walnut-based sauces, which permeate much of the country's cuisine.
It is available in Middle Eastern or South Asian grocery stores, or you can grind fenugreek seeds yourself in a spice grinder.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
