Name: Irresistible Georgian Beet and Spinach Pkhali Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Georgian
Ingredients: 1 lb Beets – Their earthy sweetness is the star of this dish, bringing depth and color.; 3.5 ounces Walnuts – Provides a creamy texture and nutty flavor, perfect for blending into a paste.; 2 cloves Garlic – Adds a sharp, aromatic punch that balances the sweetness of the beets.; 1/4 teaspoon Ground coriander – Enhances the flavor profile with its warm, citrusy notes.; 1/4 teaspoon Blue fenugreek – This unique spice gives a traditional Georgian touch; if unavailable, use regular fenugreek instead.; 1 tablespoon White wine vinegar – Offers a tangy acidity that brightens the overall dish.; Kosher salt – Essential for bringing out the vibrant flavors of the ingredients.; Fresh cilantro – Adds a refreshing finish that complements the beets beautifully.; 1 lb Fresh spinach – Delivers a bright green hue and a nutritious boost to this delightful dish.; 1/2 bunch Chopped cilantro – Enhances the freshness and flavor; feel free to adjust based on your taste.; 3.5 ounces Walnuts – Like in the beet version, they lend creaminess, plus extra nutrition!; 2 cloves Garlic – Meant to add that garlic magic, creating a harmonious blend with the spinach.; 1/4 teaspoon Ground coriander – Continues the flavor theme with its lovely warmth.; 1/4 teaspoon Blue fenugreek – Brings authenticity and a touch of Georgia’s culinary charm.; 1 tablespoon White wine vinegar – Balances the richness of the walnuts and spinach.; Kosher salt – Essential for enhancing the flavors in this mix.; Pomegranate arils – These jewel-like seeds give a vibrant pop of color and a sweet-tart contrast.

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Introduction

Pkhali is a traditional Georgian appetizer that combines fresh vegetables, nuts, and fragrant spices into flavorful, colorful spreads. This recipe features two irresistible variations: vibrant beet pkhali and fresh spinach pkhali, both perfect for sharing or serving as a healthy snack.

The image shows four bright pink beet patties placed close together on a round white plate with a dark rim. Each patty has a rough, textured surface and is topped with small pieces of chopped walnuts and green herbs. Around the patties, there are green cilantro leaves for garnish and a few pink and white garlic cloves are scattered nearby. The plate sits on a white marbled surface with a soft beige cloth partly visible on the left side. The colors are vivid with the deep pink patties as the main focus, contrasted by the green herbs and light walnuts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Beet Pkhali:

1 lb beets
3.5 ounces walnuts
2 cloves garlic
1/4 teaspoon ground coriander
1/4 teaspoon blue fenugreek (or regular fenugreek)
1 tablespoon white wine vinegar
Kosher salt, to taste
Fresh cilantro, for garnish

Spinach Pkhali:

1 lb fresh spinach
1/2 bunch chopped cilantro
3.5 ounces walnuts
2 cloves garlic
1/4 teaspoon ground coriander
1/4 teaspoon blue fenugreek (or regular fenugreek)
1 tablespoon white wine vinegar
Kosher salt, to taste
Pomegranate arils, for garnish

Instructions

Step 1: Prepare the beets by boiling or roasting until tender. Once cooled, peel and finely grate or pulse them in a food processor to a coarse texture.
Step 2: For the spinach pkhali, blanch the spinach in boiling water for 1-2 minutes until wilted, then plunge into ice water and drain well. Chop finely.
Step 3: Toast the walnuts lightly in a dry pan until fragrant, then let cool. Pulse them in a food processor until finely ground.
Step 4: Add garlic, ground coriander, blue fenugreek, white wine vinegar, and kosher salt to each vegetable mixture. Blend or mix thoroughly to combine with the ground walnuts, adjusting seasoning as needed.
Step 5: Shape the mixtures into small balls or spread on a serving plate. Garnish beet pkhali with fresh cilantro and spinach pkhali with pomegranate arils for colorful presentation.
Step 6: Chill briefly before serving to let the flavors meld. Serve with crusty bread or fresh vegetables as an appetizer or side dish.

Tips & Variations

If blue fenugreek is unavailable, regular fenugreek works well and keeps the authentic flavor.
For a smoother texture, process the walnut and vegetable mixture longer in a food processor.
Experiment with other greens like kale or Swiss chard for different pkhali variations.
Adding a pinch of chili flakes can give a subtle spicy kick to the dish.

Storage

Store pkhali in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature or chill it for serving. The flavors develop as it rests, but it’s best enjoyed fresh. Avoid freezing, as texture may change.

How to Serve

The image shows five round, bright pink patties with a coarse texture placed closely together in a white bowl. Each patty is topped with small pieces of light brown walnuts and a few green parsley leaves. The patties rest on a bed of fresh spinach and more parsley leaves, adding a dark green layer underneath. The bowl sits on a white marbled surface with a bit of cloth nearby. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the purpose of blue fenugreek in pkhali?

Blue fenugreek provides a distinctive warm, slightly sweet, and earthy flavor that is characteristic of Georgian cuisine. It adds authenticity, but if you don’t have it, regular fenugreek is a fine substitute.

Can I make pkhali without a food processor?

Yes, you can finely grate or chop ingredients by hand and mix thoroughly with ground walnuts. It may take more effort, but the flavors remain delicious.