Pkhali

Method

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1. Blanch the spinach for 40 seconds and the green beans for 5 minutes, in separate batches. Refresh both in cold water.

   Mark done Start 40 sec timer

2. Squeeze the spinach and beans as dry as you possibly can, then chop each finely and keep separate.

   Mark done

3. Grate or finely chop the cooked beetroot and squeeze that too.

   Mark done

4. Blitz the walnuts, garlic, onion, ground coriander, fenugreek, turmeric, vinegar, salt and cayenne to a thick paste.

   Mark done

5. Add the coriander leaves and pulse until flecked green.

   Mark done

6. Divide the paste into three equal parts.

   Mark done

7. Work one part into the spinach, one into the beans and one into the beetroot, in separate bowls.

   Mark done

8. Taste each and correct the salt and vinegar.

   Mark done

9. Shape each into small mounds or quenelles with two spoons.

   Mark done

10. Arrange the three colours on one plate and scatter the pomegranate seeds over.

    Mark done

Chef’s Tips

• One walnut paste, divided three ways.
• Squeeze everything much harder than seems reasonable.
• Taste and correct each colour separately.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Georgian bread
• Khachapuri
• A dry amber wine

Storage & Reheating

Keeps 4 days refrigerated and improves overnight.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.