Pkhali

Ingredients:

• 1 pound (450g) fresh spinach, washed and stems removed
• 1 cup (100g) walnuts, toasted
• 3 cloves garlic (15g), minced
• 1 medium onion (100g), finely chopped
• 1 tablespoon (15ml) red wine vinegar
• 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (3g) ground fenugreek
• 1/2 teaspoon (3g) cayenne pepper
• Salt to taste
• Pomegranate seeds (30g) for garnish
• Fresh cilantro (10g), chopped for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add the spinach and blanch for about 2 minutes until wilted. Drain and rinse under cold water to stop the cooking process.
2. Squeeze out as much water as possible from the spinach, then chop it finely.
3. In a food processor, combine the toasted walnuts, minced garlic, onion, red wine vinegar, ground coriander, ground fenugreek, cayenne pepper, and a pinch of salt. Process until the mixture becomes a thick paste.
4. Add the chopped spinach to the walnut mixture in the food processor. Blend until everything is well combined and forms a uniform paste.
5. Taste and adjust the seasoning, adding more salt or vinegar if necessary.
6. Transfer the mixture to a serving dish and shape it into a dome or form small patties.
7. Garnish with pomegranate seeds and chopped cilantro.

Notes:

Pkhali is best served chilled or at room temperature and is often enjoyed as an appetizer or side dish. It can be made a day in advance and stored in an airtight container in the refrigerator for up to 3 days. For variation, you can replace spinach with cooked beets or a mix of your favorite greens. Adjust the spices and garlic to taste for a personalized touch.