Georgian
Pkhali
Pkhali is a Georgian spinach and walnut pâté seasoned with garlic, vinegar, and fragrant spices. It is served cool in small mounds, brightened with pomegranate seeds and fresh herbs.
Ingredients
- Fresh spinach450g
- Walnut kernels90g
- Garlic2 cloves
- Fresh cilantro, finely chopped1/2 cup
- Fresh flat-leaf parsley, finely chopped2 tbsp
- Small yellow onion, very finely minced1/4
- White wine vinegar or Georgian grape vinegar1 tbsp
- Ground coriander1 tsp
- Utskho suneli, ground blue fenugreek1/2 tsp
- Khmeli suneli1/2 tsp
- Dried marigold petals, ground1/4 tsp
- Ground red pepper1/4 tsp
- Fine salt3/4 tsp
- Pomegranate seeds2 tbsp
Method
- Bring a pot of salted water to a boil and blanch the spinach for 1 minute, just until wilted.
- Drain the spinach, rinse briefly under cold water, then squeeze it very firmly by hand until no excess water drips out.
- Finely chop the squeezed spinach, or pass it once through a meat grinder for a traditional texture.
- Grind the walnuts with the garlic, salt, ground coriander, utskho suneli, khmeli suneli, marigold, and red pepper until the mixture is moist and paste-like.
- Stir the minced onion, cilantro, parsley, and vinegar into the walnut paste.
- Add the chopped spinach and mix thoroughly by hand or with a spoon until evenly green and well seasoned.
- Taste and adjust with a little more salt or vinegar; pkhali should be savory, nutty, garlicky, and lightly tangy.
- Shape the mixture into 6 small oval mounds or balls and place them on a serving plate.
- Press a small dimple into each piece and garnish with pomegranate seeds.
- Serve cool or at room temperature, ideally after resting for 20 minutes so the flavors settle.
Common questions
Can I substitute ingredients if I can't find utskho suneli, khmeli suneli, or dried marigold petals?
Yes. For utskho suneli, use a little extra ground coriander plus a tiny pinch of fenugreek if you have it. Replace khmeli suneli with a mild Georgian-style herb blend or dried savory/herbes de Provence in small amounts. Skip marigold petals if unavailable.
How long does pkhali take to make, and can I make it ahead?
Plan on about 25–35 minutes, mostly for blanching, cooling, and squeezing the spinach. It tastes better after resting 30 minutes to 2 hours, and it can be made a day ahead for fuller flavor.
What are the most common mistakes when making pkhali?
The biggest mistake is leaving too much water in the spinach, which makes the mixture loose and dull. Also avoid overprocessing the walnuts into an oily paste, and don’t underseason—pkhali should taste salty, nutty, garlicky, and tangy.
How should I store leftover pkhali, and how long does it keep?
Store pkhali in an airtight container in the refrigerator for up to 3 days. If possible, keep the garnish separate and add pomegranate seeds just before serving. Stir gently before serving if any moisture collects.
What is the best way to serve pkhali?
Serve it chilled or at cool room temperature as a starter or mezze-style spread. Shape into small mounds or balls, press a dimple in the top, and garnish with pomegranate seeds. It pairs well with bread, pickles, and other Georgian dishes.