Georgian Pkhali: Spinach and Walnut Pate Bites with Pomegranate for Autumn Gatherings

Bring a large pot of salted water to a boil. Add the spinach and blanch for 1 minute, just until wilted and bright green. Drain and plunge into a bowl of ice water to stop the cooking.

Serves 6 as an appetizer

Ingredients

• 1 1/2 pounds fresh spinach, tough stems removed
• 1 1/2 cups walnut halves
• 3 garlic cloves
• 1/2 cup fresh cilantro leaves, plus more to garnish
• 1/4 cup fresh parsley leaves
• 1 small onion, roughly chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek (blue fenugreek if you can find it)
• 1/4 teaspoon cayenne or Georgian red pepper
• 2 tablespoons white wine vinegar or pomegranate juice
• 1 teaspoon fine salt, plus more to taste
• 1/2 cup pomegranate seeds, to garnish
• Georgian shoti bread or flatbread, to serve

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach and blanch for 1 minute, just until wilted and bright green. Drain and plunge into a bowl of ice water to stop the cooking.
2. Drain the spinach again and squeeze it hard, handful by handful, until it is as dry as you can get it. Wet spinach makes a loose, watery pkhali. Chop it finely and set aside.
3. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, shaking the pan, until fragrant. Cool slightly.
4. Put the walnuts, garlic, cilantro, parsley, onion, coriander, fenugreek and cayenne in a food processor. Pulse until the mixture forms a coarse, slightly oily paste, scraping down the sides as needed.
5. Add the chopped spinach, vinegar and salt and pulse again until everything comes together into a thick, spreadable paste. It should hold its shape when pressed. Taste and adjust the salt and vinegar; pkhali should be tangy and nutty.
6. Chill the mixture for 30 minutes so it firms up and the flavors meld.
7. With damp hands, roll the paste into walnut-sized balls or shape it into small patties, pressing a thumbprint into the center of each.
8. Arrange the pkhali on a platter and fill each thumbprint with pomegranate seeds. Scatter more pomegranate seeds and cilantro leaves over the top.
9. Serve at room temperature with warm flatbread for scooping, as part of a spread of small dishes.
10. Pkhali is a cornerstone of the Georgian supra, the lavish feast table where dozens of dishes crowd together and the tamada, or toastmaster, leads the evening. The word covers a whole family of vegetable pates bound with walnuts and herbs; spinach is the classic, but beet, cabbage and green bean versions are just as common. Walnuts are the backbone of Georgian cooking, and pomegranate, which ripens across the Caucasus in October, gives the jewel-bright finish. Pkhali keeps for three days in the refrigerator and tastes even better the day after it is made.

Nutrition (estimated, per serving)

• Calories: 240 kcal
• Protein: 7g
• Fat: 20g
• Carbohydrates: 11g
• Fiber: 4g
• Sugar: 4g
• Sodium: 430mg