Georgian Spinach Pkhali with Walnuts and Pomegranate

What you need

• 500 g (1 lb) fresh spinach, tough stems removed
• 120 g (1 cup) walnuts, shelled
• 3 cloves garlic
• 1 small onion, very finely chopped
• 20 g (1 small bunch) fresh cilantro, finely chopped
• 1 tsp ground coriander
• 1 tsp utskho suneli, ground blue fenugreek
• 1/2 tsp hot red pepper flakes
• 2 tbsp red wine vinegar
• 1 tsp salt, divided, plus extra for the cooking water
• 3 tbsp pomegranate seeds, for topping

Method

Restated from the original video

1. 1

   Drop the spinach into a large pot of boiling salted water. Cook until wilted and bright green, 2-3 min.

2. 2

   Drain, rinse under cold water, then squeeze the spinach by the handful in a clean towel until it is as dry as possible.

3. 3

   Chop the spinach very finely with a knife.

4. 4

   Grind the walnuts with the garlic, ground coriander, utskho suneli, pepper flakes and 1/2 tsp of the salt in a mortar or food processor to a coarse, sticky paste.

5. 5

   Mix the walnut paste with the onion, cilantro and vinegar in a bowl.

6. 6

   Work in the spinach with your hands for about 2 min, until evenly combined. Taste and adjust with salt or vinegar.

7. 7

   Cover and chill for 30 min so the flavors blend.

8. 8

   Shape into small balls or flat rounds on a plate and top each with a few pomegranate seeds. Serve cold.

Imported from poshagovo.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.