Spinach Pkhali

1. 1

   Trim the tough spinach stems and wash the leaves in several changes of water. Half-fill a very large pot with water and bring to a boil while you prepare the spinach. From the measured tablespoon of salt, reserve a small pinch (up to 2 g) for the walnut mixture; add the remaining salt to the water.

   15 min

2. 2

   Add the spinach to the boiling water, pressing the leaves down as they wilt so they fit in the pot. Once the water returns to a boil, cook for about 5 minutes, until the spinach is tender.

   5 min

   100°C

3. 3

   Drain the spinach in a colander and spread it out to cool completely, allowing about 30 minutes. When cool enough to handle, squeeze it firmly in small handfuls to remove as much water as possible. Discard the cooking water; the spinach should be moist but not dripping.

   30 min

4. 4

   Pass the walnuts and peeled garlic through a meat grinder, or pulse in a processor until finely ground. Mix in the ground red pepper, marigold, blue fenugreek and all seven tablespoons of white wine vinegar. Add only a little of the reserved salt; keep the rest for the final taste check.

   10 min

5. 5

   Peel and very finely chop the two white onions. Wash and dry the cilantro and parsley. Reserve a few cilantro leaves for garnish, finely chop the remaining herbs, and mix the chopped onions and herbs into the walnut mixture.

   10 min

6. 6

   Pass the well-squeezed spinach through the meat grinder, or chop it finely. Combine with the walnut mixture and knead with clean hands until evenly mixed and firm enough to shape. Taste and add any remaining reserved salt only as needed.

   10 min

7. 7

   Cover the bowl and refrigerate the pkhali for 2 hours so the flavors combine and the mixture firms up.

   120 min

8. 8

   Shape into about 20 small balls with clean, slightly damp hands, flattening them gently if desired. Arrange on a plate and garnish with the pomegranate seeds and reserved cilantro leaves. Serve cold, allowing about two balls per appetizer serving.

   10 min

1 serving ≈ 135 g

Nutrition values are estimates. - means data is unavailable.