Jarkhlis Pkhali with a Twist

Ingredients

• 500g (1.1 lb) spinach, blanched and finely chopped 500g (1.1 lb) spinach, blanched and finely chopped
• 200g (7 oz) walnuts, toasted and ground 200g (7 oz) walnuts, toasted and ground
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh cilantro, finely chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 8g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Blanch the spinach in boiling water for 1-2 minutes, then drain and rinse with cold water. Squeeze out any excess moisture and finely chop the spinach.
2. 2.
   Toast the walnuts in a dry skillet over medium heat until fragrant, stirring occasionally. Allow them to cool, then grind them into a coarse paste using a food processor or mortar and pestle.
3. 3.
   In a mixing bowl, combine the chopped spinach, ground walnuts, minced garlic, chopped cilantro, ground coriander, and ground fenugreek. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Season the mixture with salt and pepper to taste, adjusting the seasoning as needed.
5. 5.
   Transfer the spread to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld together.
6. 6.
   Serve the Jarkhlis Pkhali with toasted bread or crackers as an appetizer or as a side dish with your favorite Georgian meal.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach quickly to retain its vibrant green color and prevent it from becoming too wilted.
• Walnuts — Toasting the walnuts enhances their flavor. Be careful not to over-toast them, as they can quickly burn and become bitter.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
• Serve the Jarkhlis Pkhali with a drizzle of olive oil and a sprinkle of pomegranate seeds for an extra burst of flavor and visual appeal.
• If you prefer a smoother texture, blend the mixture in a food processor until desired consistency is reached.
• Experiment with different herbs and spices to customize the flavor profile of the spread.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Jarkhlis Pkhali as an appetizer or a side dish. It pairs well with toasted bread or crackers. Garnish with fresh cilantro leaves and a sprinkle of ground coriander for an added touch of elegance.

Presentation advice

Present the Jarkhlis Pkhali in a decorative serving dish, highlighting its vibrant green color. Arrange toasted bread or crackers around the spread for an inviting presentation. Consider adding a small bowl of pomegranate seeds as a colorful and flavorful garnish.