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The Hirshon Georgian Pkhali – ფხალი

The Hirshon Georgian Pkhali – ფხალი

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale
  • 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
  • ***
  • Garnish:
  • 1/2 cup pomegranate seeds


  1. 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.
  2. 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.)
  3. 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.
  4. Transfer to a container with a tight-fitting lid; taste, and adjust the seasonings as needed. Refrigerate for several hours or up to overnight.
  5. Sprinkle with the pomegranate seeds just before serving.
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