Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Georgian spinach balls bound with a garlicky, herby walnut paste, often studded with jewel-like pomegranate seeds.
Side dish. Good with grilled chicken, lamb kebabs or roast pork. Find a main
Plus 30 minutes chilling
Equipment: Large saucepan, food processor
Measures and names
Ingredients
- 500 g spinach, fresh or frozen
- 75 g walnuts
- 2 garlic cloves
- 1 small bunch coriander (cilantro)
- 2 spring onions (scallions), roughly chopped
- 1 tsp ground coriander
- 1/2 tsp ground fenugreek or khmeli suneli
- 1 pinch chilli flakes (red pepper flakes)
- 1 tbsp white wine vinegar
- Salt and black pepper
Optional extras
- 1 tbsp pomegranate seeds, to garnish
Method
- Wilt the spinach in a large saucepan with a splash of water for 2-3 minutes (or defrost if frozen). Drain, cool, then squeeze out as much water as possible with your hands.
- Blitz the walnuts, garlic, fresh coriander, spring onions, ground coriander, fenugreek, chilli and vinegar in a food processor to a coarse paste.
- Add the spinach and pulse until just combined but still with some texture. Season well with salt and pepper.
- Roll into 12 small balls, press a dip into the top of each and garnish with pomegranate seeds, if using. Chill for 30 minutes before serving.
Swaps and tips
Frozen spinach works well: defrost and squeeze dry. Pkhali keeps for 3 days in the fridge and the flavour improves overnight.
Easy variations
- Use cooked beetroot instead of spinach
- Swap coriander for parsley and dill
- Add a finely chopped green chilli
- Serve as a spread rather than rolled into balls
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 6 g | 4 g | 4 g | 12 g | 150 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
