Pkhali

Don't Make These Mistakes

One walnut paste, divided three ways.

Squeeze everything much harder than seems reasonable.

Taste and correct each colour separately.

How to Make Pkhali

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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

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After You've Cooked It

Keeps 4 days refrigerated and improves overnight.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve Alongside

• Georgian bread
• Khachapuri
• A dry amber wine

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.