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Pkhali rolls spinach, beet, or beans into tight cylinders bound with ground walnuts, garlic, and fresh herbs, creating tapas-like bites that are both elegant and humble. Spinach pkhali is most common, but beet versions are equally beloved, creating gorgeous ruby rolls that stain your fingers. The walnut paste must be perfectly balanced—too much garlic overwhelms the delicate vegetables, too little and the rolls fall apart. These are meant to be served cold or at room temperature as part of a larger spread, making them perfect for advance preparation.
Bring a large pot of water to a boil. Add the spinach or beet greens and cook for 2-3 minutes until wilted.
Drain the greens and rinse under cold water to stop the cooking process. Squeeze out excess moisture and chop finely.
In a large skillet, heat a small amount of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another 2 minutes.
In a large bowl, combine the chopped greens, cooked onion and garlic, finely chopped walnuts, chopped cilantro, and chopped parsley.
Add the red wine vinegar or apple cider vinegar, ground coriander, ground cumin, paprika, black pepper, salt, and ground red pepper (if using). Mix well to combine all ingredients.
Transfer the mixture to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld.Before serving, garnish with pomegranate seeds.
Enjoy your meal!
Pkhali is a Georgian salad made primarily from finely chopped greens, walnuts, and spices, often served as an appetizer.
Pkhali originates from Georgia, where it is a beloved dish that highlights the country's rich culinary traditions.
The main ingredients include spinach or beet greens, walnuts, onions, garlic, cilantro, parsley, vinegar, and ground coriander.
Pkhali takes about 90-100 minutes to prepare, from cooking the greens to assembling the dish.
Pkhali is typically served alongside traditional Georgian bread, other salads, and a variety of meats or cheeses.