Georgian pkhali combine vegetables or greens with nuts and aromatics. There are many versions within a culture of shared dishes. Ours uses readily available spinach and walnuts, with pomegranate for little tart accents. Perfect spheres are unnecessary; aim for a soft mixture that holds its shape.
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Food · International
Georgian-inspired spinach pkhali with walnuts and pomegranate
Small green sharing appetisers with a walnut base and a tart pomegranate finish.
2026-10-26 · Editorial staff · Estimated reading time: 2 min
Queen of Queens · Food
The recipe
Georgia
- Servings
- 6
- Preparation
- 20 min
- Cooking
- 5 min
- Rest / waiting
- 30 min
- Total time
- 55 min
- Estimated calories per serving
- 150 kcal
Difficulty: Easy
Ingredients and quantities
- 600 g trimmed fresh spinach
- 100 g walnut kernels
- 60 g pomegranate seeds
- 40 g red onion
- 1 garlic clove
- 15 ml red wine vinegar
- 10 g fresh coriander
- 1/2 tsp ground coriander; salt and pepper
Method
- Cook the spinach in a little boiling water for 2–3 minutes. Drain, cool promptly under cold water and squeeze very thoroughly.
- Pulse the walnuts with garlic and fresh and ground coriander. Stop before they turn into nut butter.
- Finely chop spinach and onion. Mix with the walnut mixture and vinegar, then season.
- Refrigerate for 30 minutes. Shape 12 small pieces using clean hands or two spoons, make a small indentation and top with pomegranate. Allow two per serving.
Tips and variations
Watery spinach makes a loose mixture: squeeze it well before adding the nuts. Refrigerate and use within 2 days.
Allergens
Walnuts; vinegar may contain sulphites.
Sources and further reading
- Georgia Travel — Pkhali
- https://georgia.travel/pkhali-georgias-versatile-vegan-appetiser
Calories are estimates per serving and vary with ingredients, brands and actual quantities. Times are approximate; the total includes the stated resting time.
