Spinach Pkhali Recipe
Interesting dish made fro parties, special meals, etc. Comes from the republic of Georgia. The accompanying phot is of a beet pkhali.
Ingredients
| Fresh spinach | 2 Pound (use only fresh) | |
| Onion | 1 Small, minced | |
| Walnuts | 3⁄4 Cup (12 tbs), ground | |
| Garlic | 3 Clove (15 gm), minced | |
| Fresh cilantro | 4 Tablespoon, minced | |
| Cayenne pepper | 1⁄2 Teaspoon, ground | |
| Tarragon/Balsamic vinegar | 1 1⁄2 Tablespoon | |
| Fenugreek | 1⁄4 Teaspoon, ground | |
| Water | 3 Tablespoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 108 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.6%
Saturated Fat 0.72 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 144.5 mg6%
Total Carbohydrates 9 g3.1%
Dietary Fiber 4 g15.9%
Sugars 1.5 g
Protein 6 g11.7%
Vitamin A 227.8% Vitamin C 62.3%
Calcium 16.6% Iron 25.2%
*Based on a 2000 Calorie diet
Directions
Rinse & dry spinach.
Cook in boiling salted water for 5 mins.
Drain spinach & allow to cool.
Squeeze out liquid.
Chop or process spinach.
Sauce:
Mix the walnuts, vinegar, onion, garlic, cilantro, cayenne, fenugreek & water in a bowl.
Add to this mixture to your spinach.
Stir until completely blended.
Season with salt as needed.
Cover & refrigerate for 8-24 hrs.
Serve by spreading evenly on a plate then use a kinfe edge to make a diamond pattern on the plate.
Garnish with chopped walnut pieces & pomegranate seeds.
Cook in boiling salted water for 5 mins.
Drain spinach & allow to cool.
Squeeze out liquid.
Chop or process spinach.
Sauce:
Mix the walnuts, vinegar, onion, garlic, cilantro, cayenne, fenugreek & water in a bowl.
Add to this mixture to your spinach.
Stir until completely blended.
Season with salt as needed.
Cover & refrigerate for 8-24 hrs.
Serve by spreading evenly on a plate then use a kinfe edge to make a diamond pattern on the plate.
Garnish with chopped walnut pieces & pomegranate seeds.
Chef
