Pkhali: Georgian Walnut-Herb Vegetable Bites (3 Variations)

Name: Pkhali: Georgian Walnut-Herb Vegetable Bites
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Georgian
Ingredients: 500g spinach (or beet greens or green beans); 150g walnuts; 3-4 cloves garlic; 1 medium onion, finely diced; 1 bunch fresh cilantro; 1 tsp ground coriander; 1 tsp blue fenugreek (utskho suneli); 0.5 tsp ground marigold (optional); Red wine vinegar to taste; Salt to taste; Pomegranate seeds for garnish

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Pkhali are Georgian vegetable appetizers bound with a signature walnut-garlic paste seasoned with blue fenugreek and coriander, molded into bites and topped with pomegranate seeds. This recipe covers three variations—spinach, beetroot, and green bean—each delivering the same rich, nutty, herbaceous depth.

🌍Georgian

Total

40 min

Servings

6

Difficulty

Medium

Recipe Source

View original recipe

From Georgianeats · by The Georgian Eats Team

11 Ingredients

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Instructions

1
Blanch spinach (or chosen vegetable) in boiling salted water for 1-2 minutes. Drain and immediately plunge into ice water. Squeeze out ALL excess water — this is critical.
2
Grind walnuts with garlic, onion, cilantro, coriander, blue fenugreek, salt, and a splash of vinegar into a paste.
3
Finely chop the squeezed vegetables and mix thoroughly with the walnut paste until evenly combined.
4
Shape into small balls or patties using wet hands. Press a shallow well into the top of each.
5
Place a few pomegranate seeds in each well. Arrange on a platter and refrigerate at least 30 minutes before serving.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Squeeze cooked spinach, beetroot, or green beans very dry before mixing with the walnut paste—excess moisture breaks the structure and makes molding difficult.
Toast walnuts lightly before grinding to deepen their flavor and reduce raw bitterness that can overwhelm the delicate spices.
Add red wine vinegar in small increments—it's potent; too much turns the mixture muddy and loses the bright herbaceous balance.
Cook vegetables until just tender, not soft—overcooked greens collapse and lose color definition when molded.

Substitutions

Blue fenugreek (utskho suneli) → ground fennel or extra coriander (milder, less maple-forward note)
Fresh cilantro → fresh parsley or fresh dill (retains herbaceous character, slightly different flavor profile)
Pomegranate seeds → pomegranate molasses drizzle or a sprinkle of sumac (maintains tartness and color pop)
Red wine vinegar → white wine vinegar or lemon juice (lighter acidity, slightly different depth)

Storage & make-ahead

Refrigerate molded pkhali in an airtight container for up to 3 days. Serve chilled or at room temperature; do not reheat.

Common Questions

Written automatically by CookOS, not by the creator.

What is blue fenugreek (utskho suneli) and can I skip it?

Blue fenugreek is a Georgian spice with a subtle maple-like flavor. It's traditional but optional; if unavailable, use an extra pinch of coriander or a small amount of ground fennel for warmth.

Can I make pkhali ahead of time?

Yes. Prepare the walnut paste and cook vegetables up to 2 days ahead; store separately. Mix, mold, and top with pomegranate just before serving for the best texture.