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.
Summary
Preparation Time25 MinCooking Time10 Min
Ready In35 MinDifficulty LevelMedium
Health IndexHealthyServings8
Ingredients
2 lb Spinach fresh only
Sauce:
1 ea Onion small minced
3/4 c Walnuts ground
3 ea Garlic cloves minced
4 tb Cilantro fresh minced
1/2 ts Cayenne pepper ground
1 1/2 tb tarragon or Balsamic vinegar
1/4 ts Fenugreek ground
3 tb Water
Salt to taste
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.
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