- 2 pounds fresh spinach leaves
- 1 1/2 cups toasted walnuts
- 3 medium cloves garlic, preferably Georgian
- 1 medium shallot, minced
- 3/4 cup packed Cilantro leaves
- 1/4 cup roughly chopped parsley, packed
- 6 tablespoons walnut oil
- 4 teaspoons tarragon vinegar
- 1 teaspoon ground coriander seed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground wild blue fenugreek – Utskho Suneli (Wild Blue Fenugreek) – buy it from here or use regular ground fenugreek
- Several grinds black pepper
- Pinch ground cayenne pepper
- 1 tsp. hot paprika
- 1/2 tsp. ground turmeric
- 1/2 cup pomegranate seeds
- Bring a large pot of water to a boil over high heat. Add the spinach, stirring to submerge the leaves and make room for more. Once all the spinach has wilted and the stems softened, about 3 minutes, drain in a large colander.
- Rinse the spinach with tap water until the greens feel cool, then squeeze out as much water from them as you can. (This is most effectively done by squeezing it, a chunk at a time, between your hands or in your fists.)
- Grind the walnuts in a food processor to the consistency of coarse sand. Add the spinach, garlic, shallot, cilantro, oil, vinegar, coriander, salt, fenugreek, black pepper, paprika, turmeric and cayenne pepper; puree until smooth.
- Transfer to a container with a tight-fitting lid; taste, and adjust the seasonings as needed. Refrigerate for several hours or up to overnight.
- Sprinkle with the pomegranate seeds just before serving.