Pkhali

Ingredients

• •2 medium beets, cooked and peeled
• •10 oz spinach, blanched and squeezed dry
• •2 cups walnuts, finely ground
• •3 cloves garlic, minced
• •2 tbsp red wine vinegar
• •1 tbsp chopped cilantro
• •1 tsp blue fenugreek
• •1/2 tsp ground marigold or turmeric
• •1/2 tsp kosher salt
• •1/4 tsp black pepper
• •1/4 cup pomegranate seeds for garnish

Instructions

1. 1

   Cook or blanch the vegetables until tender, then drain very well so the mixture will not be watery.

2. 2

   Finely chop or pulse the beets and spinach separately until they reach a uniform, pâté-like texture.

3. 3

   In a bowl, combine the ground walnuts, garlic, vinegar, cilantro, blue fenugreek, marigold, salt, and pepper into a thick paste.

4. 4

   Knead the walnut mixture briefly with a spoon or clean hands so the oils release and the paste becomes cohesive.

5. 5

   Mix the vegetables into the walnut paste until fully combined and evenly seasoned.

6. 6

   Taste and adjust with a little more vinegar or salt if needed; the flavor should be tangy, nutty, and aromatic.

7. 7

   Chill for at least 30 minutes to let the flavors meld and the mixture firm up.

8. 8

   Shape into small mounds or quenelles and garnish with pomegranate seeds before serving.