Pkhali

Name: Pkhali
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Georgian
Ingredients: 300g fresh spinach, blanched and squeezed dry; 2 medium beets, boiled and peeled; 200g green beans, blanched; 150g walnuts; 3 cloves garlic; 1 tsp ground coriander; 1 tsp blue fenugreek; 1 small onion, finely diced; 2 tbsp red wine vinegar; Salt and pepper to taste; Pomegranate seeds for garnish

ფხალი (p-KHA-lee)

Vegetable-Walnut Pate

⏱ Prep Time 40 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 188 kcal

A trio of finely chopped vegetables — spinach, beet, and green bean — each bound with a fragrant walnut paste, shaped into rounds and topped with pomegranate.

Nutrition & Info

Protein 6.0g

Carbs 14.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free

Allergen Warnings

⚠ tree nuts

Equipment Needed

food processor large pot serving platter

Presentation Guide

Vessel: large platter in three groups

Garnishes: pomegranate seeds, walnut pieces

Accompaniments: bread, wine

Ingredients

300g fresh spinach, blanched and squeezed dry
2 medium beets, boiled and peeled
200g green beans, blanched
150g walnuts
3 cloves garlic
1 tsp ground coriander
1 tsp blue fenugreek
1 small onion, finely diced
2 tbsp red wine vinegar
Salt and pepper to taste
Pomegranate seeds for garnish

Instructions

1
Blanch spinach and green beans separately in boiling salted water, then shock in ice water and squeeze out all excess moisture.
2
Boil beets until tender, peel and cool, then chop finely by hand or pulse briefly in a food processor to a coarse texture.
3
Grind walnuts with garlic, coriander, fenugreek, onion, vinegar, salt, and pepper into a smooth fragrant paste in a food processor.
4
Divide walnut paste into three portions and mix each separately with the spinach, beet, and green bean preparations respectively.
5
Shape each mixture into small round patties or balls and arrange on a platter in three colorful groups of green, red, and green.
6
Press a few pomegranate seeds into the top of each pkhali and refrigerate until ready to serve as a vibrant cold appetizer.

💡

Did You Know?

The three-color pkhali platter represents the colors of nature and is said to embody the Georgian philosophy that food should delight the eyes before the palate.

Chef's Notes

Equipment Tips

food processor
large pot
serving platter

Garnishing

pomegranate seeds, walnut pieces

Accompaniments

bread, wine

The Story Behind Pkhali

Pkhali is one of the oldest preparations in Georgian cuisine, reflecting the ancient practice of combining foraged greens with ground walnuts. The tradition of serving a colorful trio of vegetable pkhali has become a hallmark of Georgian hospitality.

🕐 Traditionally enjoyed supra feast appetizer 📜 Origins: Ancient Georgian

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