Pkhali (Spinach and Walnut Salad)

Name: Pkhali (Spinach and Walnut Salad)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: Kosher salt and freshly ground black pepper, to taste; 1 1 ⁄ 2 lb. baby spinach; 1 1 ⁄ 2 cups toasted walnuts; 1 ⁄ 2 cup roughly chopped cilantro; 1 ⁄ 2 cup roughly chopped parsley; 1 tsp. hot paprika; 1 ⁄ 2 tsp. ground turmeric; 1 ⁄ 2 tsp. ground fenugreek; 3 tbsp. olive oil; 2 tbsp. red wine vinegar; 2 cloves garlic, roughly chopped; 1 small yellow onion, roughly chopped; Pomegranate seeds, for garnish

Serves
serves 4-6

LANDON NORDEMAN

Almost any vegetable can be substituted for spinach in this vegetarian appetizer. In Georgia, roasted beet and green bean versions are common.

Ingredients

Kosher salt and freshly ground black pepper, to taste
1 ¹⁄₂ lb. baby spinach
1 ¹⁄₂ cups toasted walnuts
¹⁄₂ cup roughly chopped cilantro
¹⁄₂ cup roughly chopped parsley
1 tsp. hot paprika
¹⁄₂ tsp. ground turmeric
¹⁄₂ tsp. ground fenugreek
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 cloves garlic, roughly chopped
1 small yellow onion, roughly chopped
Pomegranate seeds, for garnish

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Instructions

Step 1

Bring a large pot of salted water to a boil. Add spinach; cook until wilted, about 1 minute. Using a slotted spoon, transfer spinach to a bowl of ice water; drain and squeeze out as much water as possible. Transfer to a food processor; purée until almost smooth, 1-2 minutes, and transfer to a bowl. Add walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onions, salt, and pepper to the food processor; purée until very smooth. Mix walnut purée and spinach together; transfer to a serving platter and garnish with pomegranate seeds.