Georgian: Pkhali (Vegetable Spread)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3-4)

Traditionally eaten on its own, pkhali makes a great appetizer and can be spread on crackers or toast like a dip. Typically garnished with a sprinkling of pomegranate seeds (when in season), pkhali is a colorful and healthy way to start any dinner party. This recipe is for the spinach version, but it can easily be adapted to make beet pkhali, carrot pkhali, or eggplant pkhali.

Ingredients:

• 2 tablespoons olive oil, plus more for drizzling
• 2 teaspoons apple cider vinegar
• ¼ cup walnut halves (or pieces)
• 2 cloves garlic
• 2 stalks green onions, chopped
• ¼ cup fresh cilantro (optional)
• ¼ cup fresh parsley (optional)
• 8 oz fresh spinach
• 1 teaspoon ground coriander seed
• ½ teaspoon fenugreek leaves
• Dash cayenne pepper
• salt to taste
• Pomegranate seeds for garnish
• Toast or crackers for serving

Procedure:

1. Boil (or steam) spinach; drain in a colander, then shock in a bowl of ice water; set aside
2. Add olive oil, vinegar, walnuts and garlic to a food processor, pulse until finely ground
3. Add geen onions, cilantro, parsley, coriander seed, fenugreek, and cayenne pepper to food processor; pulse until well-combined
4. Squeeze spinach to remove as much moisture as possible, then add to food processor and pulse until combined
5. Season with salt to taste, add more pepper and/or vinegar (if desired)
6. Cover and refrigerate before serving (at least 1 hour)
7. To serve, form the pkhali into small balls and garnish with pomegranate seeds (or thinly sliced red onion)

Note: Almost any vegetable can be made into a pkhali. In Georgia, beets, carrots, and eggplant are quite popular. I each case, the spinach is swapped out with a similar amount of another cooked veggie, then minced with walnuts and the other ingredients.

• For beet pkhali, you can use raw beets (baked or boiled, then peeled), or even  canned beets
• For carrot pkhali, you can use peeled carrots, baby carrots, or match stick carrots (tip: add a little honey if your carrots aren’t sweet enough)
• For eggplant pikhali, charcoal grilled eggplant slices brushed with olive oil work nicely because they add a nice smokey flavor