Spinach and Walnut Spread (Georgian Pkhali)

Georgian food is slowly but surely making its way into the mainstream, however, most of those familiar with the cuisine of this beautiful country in the Caucasus know it for hearty khinkali dumplings or cheesy khachapuri. However, this pkhali recipe is a great introduction to the lighter, vegetarian side of Georgian food that is sure to delight. Though traditionally eaten on its own, pkhali makes a great spread on crackers or toast and can be the perfect dip or hors d’oeuvre before a dinner party or even a lovely healthy lunch when spread on a sandwich! Typically garnished with a sprinkling of gem-like pomegranate seeds, pkhali is a delicious appetiser that is certain to impress all you choose to make it for.

sea salt
black pepper, freshly ground
1½ lb baby spinach
1½ cups walnuts, toasted
½ cup fresh cilantro, roughly chopped
½ cup fresh parsley, roughly chopped
1 tsp. hot paprika
½ tsp. ground turmeric
½ tsp. ground fenugreek
3 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
2 cloves garlic, roughly chopped
1 small yellow onion, roughly chopped

Garnish:
pomegranate seeds

Bring a large pot of salted water to a boil. Add spinach; cook until wilted, about 1 minute. Using a slotted spoon, transfer spinach to a bowl of ice water; drain and squeeze out as much water as possible.

Transfer to a food processor; purée until almost smooth, 1-2 minutes, and transfer to a bowl. Add walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onions, salt, and pepper to the food processor; purée until very smooth.

Mix walnut purée and spinach together; transfer to a serving platter and garnish with pomegranate seeds.

Makes 4-6 servings.