Ingredients
Beet Pkhali
- 1 lb (450 grams) beets
- 3.5 ounces (100 grams) walnuts (approximately 1 cup)
- 2 cloves garlic
- ¼ teaspoon ground coriander
- ¼ teaspoon blue fenugreek*
- 1 tablespoon white wine vinegar
- kosher salt to taste
- fresh cilantro to garnish
Spinach Pkhali
- 1 lb (450 grams) fresh spinach
- 3.5 ounces (100 grams) walnuts (approximately 1 cup)
- 2 cloves garlic
- ½ bunch (25 grams) cilantro, chopped (use leaves and thin stems)
- ¼ teaspoon ground coriander
- ¼ teaspoon blue fenugreek*
- 1 tablespoon white wine vinegar
- kosher salt to taste
- pomegranate arils to garnish
Instructions
Beet Pkhali
- Prepare the beets. Place the beets in a pot of water and bring to a boil. Cook until the beets are very tender, about 20-40 minutes. The beets are ready when a fork can go into the beets with little resistance. Allow to cool and then peel or scrub off the skin. Grate or finely chop.
- Make the walnut paste. Place the walnuts and garlic in a food processor and process until it transforms into a coarse paste. This will take about 5 minutes.
- Make the beet Pkhali. Place the grated beets, walnut paste, coriander, fenugreek, vinegar and salt in a large mixing bowl. Use your hands to form the ingredients into a cohesive mixture. Adjust the salt and vinegar to taste.
- Refrigerate. Cover the beet mixture and transfer to the refrigerator for at least one hour. This will make it easier to shape.
- Form the Pkhali. Form the beet Pkhali into 7-8 small balls. Slightly flatten and make a small indent in the center. Garnish with fresh cilantro and extra walnuts if desired.
Spinach Pkhali
- Blanch and prepare the spinach. Bring a large pot of water to boil. Add the spinach and cook for 1 minute, or until wilted. Transfer the spinach to a colander and drain under cold water. Squeeze out as much excess liquid as you can with your hands. Then transfer to a cutting board and chop.
- Make the walnut paste. Place the walnuts and garlic in a food processor and process until a coarse paste forms.
- Make the spinach Pkhali. Place the spinach, walnut paste, chopped cilantro, coriander, fenugreek, vinegar and salt in a large mixing bowl. Use your hands to form the ingredients into a cohesive mixture. Adjust the salt and vinegar to taste.
- Form the Pkhali. Shape the Pkhali into 6 small balls. Slightly flatten and make a small indent in the center. Garnish with pomegranate seeds.
Notes
Blue Fenugreek: You can substitute regular fenugreek, but please note that it has a slightly stronger flavor. Instead of using a combination of fenugreek and coriander, you can also substitute Khmeli Suneli.
Make Ahead and Serving: Pkhali can be made a day in advance, but I recommend waiting to add the garnish until right before serving. They can be served cold or at room temperature, but have the best texture closer to room temperature.
Storage: Pkhali can be stored in an airtight container in the fridge for up to 4 days.