Pkhali (Georgian spinach salad)

Ingredients

• 450 g frozen spinach
• 100 g walnuts
• 1 tablespoon fresh cilantro
• 1 teaspoon tarragon
• 1 teaspoon fenugreek seeds
• 1 garlic clove, germ removed (optional)
• 2 tablespoons apple cider vinegar
• ¼ teaspoon salt
• A few walnuts or pomegranate seeds, to decorate

Missing an ingredient?

• What to use instead of cilantro

Instructions

1. Put the spinach in a skillet over medium heat with ½ cup of water (if it's a block, cut it into 2-4 pieces) and stir now and then until it wilts and all the water evaporates (10-15 minutes).
2. Chop the cilantro and tarragon. Crush the fenugreek seeds in a mortar, add the walnuts, cilantro, tarragon, garlic and salt and crush everything together.
3. Drain the spinach very well and press it to release as much water as possible, until it's like a paste: you'll shape it into balls that need to hold their shape.
4. Mix the spinach with the herbs and spices, add the vinegar and mix well. Leave it in the fridge for at least 12 hours.
5. Taste and adjust the salt. Shape into walnut-sized balls, flatten them slightly and top each with half a shelled walnut or a few pomegranate seeds.
6. Serve cold, as a salad or a dip: it spreads easily.

Nutrition facts

Approximate, per serving (about 148 g). Calculated with data from USDA FoodData Central.