Pkhali is a cold Georgian vegetable pate, most often made with spinach, ground fine with walnuts, garlic, and vinegar, then formed into small mounds. You make it by cooking a vegetable down, squeezing it dry, and blending it with toasted walnuts and seasoning until it holds together like a thick spread.
It's one of the easiest entry points into Georgian food because it needs no special equipment beyond a food processor and no cooking skill beyond boiling and squeezing. Spinach, beet greens, cabbage, and green beans are all traditional bases; spinach is the most common and the one used here.
Pkhali sits on nearly every Georgian supra table as a cold starter, usually a few varieties at once, and it's often what convinces skeptics that walnuts belong in savory cooking.
What Actually Matters
Squeeze every bit of water out of the cooked spinach before blending it with the walnuts. Leftover water waters down the walnut paste and stops it from holding its shape as a mound; a dry base is what gives pkhali its dense, spreadable texture.
Georgian Pkhali
Serves 4. Prep time: 15 minutes. Cook time: 5 minutes. Total time: 20 minutes.
Ingredients
- 1.5 pounds fresh spinach (or two 10-ounce bags)
- 3/4 cup walnuts, toasted
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried marigold or a pinch of turmeric
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons water, as needed
- Pomegranate seeds, for garnish
Method
- Blanch the spinach in boiling water for 1 to 2 minutes, until wilted. Drain and rinse under cold water.
- Squeeze the spinach firmly by handfuls to remove as much water as possible.
- Pulse the walnuts and garlic in a food processor until finely ground.
- Add the spinach, vinegar, coriander, marigold, and salt. Blend until it forms a thick, cohesive paste, adding water a tablespoon at a time if it's too dry to process.
- Taste and adjust salt and vinegar. Form the mixture into 4 small mounds on a plate.
- Garnish with pomegranate seeds and serve at room temperature or chilled.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 180 |
| Protein | 7g |
| Fat | 15g |
| Carbohydrates | 8g |
These figures are calculated estimates based on standard ingredient data, not lab-verified values.
Tips, Variations, and Storage
Pkhali keeps 3 days refrigerated and the flavor deepens overnight. Swap in cooked and squeezed beet greens, shredded cabbage, or green beans for the spinach; each has its own traditional version. Serve it as part of a spread with bread, alongside khachapuri or badrijani nigvzit.
FAQ
Why won't my pkhali hold its shape?
There's too much water left in the vegetable. Squeeze the cooked spinach much harder than feels necessary, by the handful, before blending.
Can I use frozen spinach?
Yes, thaw it fully and squeeze it dry the same way; it works well and saves a step.
What other vegetables work for pkhali?
Beet greens, green beans, cabbage, and eggplant are all traditional. Each needs to be cooked and squeezed dry the same way spinach is here.
Is pkhali served hot or cold?
Cold or at room temperature, always, as part of a spread of small dishes.
More From Wine Drop Cookery
This recipe is part of the Georgian Recipes hub. A solid food processor is the one tool this recipe leans on, browse Kitchen Essentials and Pots, Pans, and Cookware, or see All Products From The Collections.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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