Ingredients Serves 4
- 2 onions
- 1 oz cilantro and parsley
- 1 cup walnuts
- 3 cloves garlic
- 14 oz/400 g frozen spinach
- 2 tbsp oil
- 2/3 tsp salt
- 1/2 tsp black pepper
- 1 tsp khmeli suneli spice mix
First thing you need to do is to defrost your spinach. Place it in a deep bowl and set aside at room temperature. When it's done, slightly press with your hands and pour out excess liquid.
Peel and dice two onions. Chop small bunch of cilatro and/or parsley.
Place 1 cup of walnuts and 3 peeled garlic cloves into a blender jar, process until there is a powder-like consistency.
Heat up 2 tablespoons of oil in a skillet, saute the onion over medium heat for 5 minutes or until golden brown. Stir from time to time.
Add the spinach, cilantro and parsley, reduce heat to low and cook stiring frequently for 5 minutes.
Next, add the walnut and garlic mixture, 1 teaspoon of Georgian khmeli-suneli spice mix, 1/2 teaspoon of pepper and 2\3 teaspoon of salt. Stir well, cover with a lid and cook over low heat for 3-4 minutes.
Remove from heat, let pkhali cool. Using your hands, shape the mixture into small balls. Make a well in the center and place several pomegranate seeds in the well. Serve cold.
This recipe makes 10-12 bite-size pkhali.