Spinach Pkhali

Ingredients

• 300 g Spinach
• 120 g Walnuts
• 3 pcs Garlic
• 20 g Cilantro
• 15 g Parsley
• 0.5 tsp Blue Fenugreek
• 1 tsp Ground Coriander
• 1.5 tbsp Red Wine Vinegar
• 1.3333333333333333 tbsp Olive Oil
• 1.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 2 tbsp Pomegranate Seeds

Method

1. Bring a pot of well salted water to a boil over high heat. Add {spinach} and blanch just until wilted and vivid green, then drain and squeeze very dry so the pkhali stays light instead of watery.
2. Toast {walnuts} in a dry skillet over medium heat, shaking often, until fragrant and lightly darkened. This deepens their flavor before grinding.
3. In a food processor, pulse {walnuts}, {garlic}, {cilantro}, {parsley}, {blue_fenugreek}, {ground_coriander}, {red_wine_vinegar}, {olive_oil}, {kosher_salt}, and {black_pepper} until finely ground and thick. Taste and adjust with a little more {kosher_salt} or {red_wine_vinegar} for balance.
4. Finely chop the squeezed {spinach}, then fold it into the walnut paste until evenly combined and spreadable. Let the mixture sit briefly so the garlic softens and the herbs perfume the pkhali.
5. Shape the pkhali into quenelles or a small mound, then chill until slightly firm and the flavors meld.
6. Drizzle with a little {olive_oil} and scatter over {pomegranate_seeds} for brightness and crunch just before serving.