Pkhali

Method

Blanch fresh spinach in boiling salted water for two minutes, then squeeze dry thoroughly between kitchen cloths until all moisture is removed. Toast walnuts in a dry pan for three minutes, then blitz in a food processor with garlic, finely chopped red onion, fresh coriander, parsley, and dill until you have a coarse paste. Combine the walnut mixture with the squeezed spinach, pomegranate molasses, oil, salt, and chilli flakes, mixing until evenly distributed. Divide the mixture into four portions and form into dome shapes on a serving platter, then garnish generously with pomegranate seeds. Serve at room temperature as a traditional Georgian starter.