Serving suggestion. Nutrition is approximate.
Equipment
- Large pot
- sieve
- clean cloth
- knife
- processor or mortar
- bowl.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Frozen chopped spinach can replace fresh: use 300 g / 10.6 oz thawed, then squeeze thoroughly. The yield after draining matters more than the starting weight. Omit unavailable blue fenugreek or marigold rather than using decorative flowers.
Make it work
- Squeeze greens twice: dry spinach makes a cohesive pkhali with clearer walnut flavor.
Prep 25 min · Cook 5 min · Waiting 60 min
Serves 6 as a starter / Prep 25 min / Cook 3-5 min / Chill 1 h. Times are estimates; chilling and resting are included in total time.
Ingredients
- 600 g / 21.2 oz Fresh spinach, trimmed
- 130 g / 4.6 oz Walnuts, shelled
- 40 g / 1.4 oz Red onion, very finely diced
- 1 small clove (about 2 g / 0.07 oz) Garlic
- 15 g / 0.5 oz Fresh coriander (cilantro), chopped
- 20 ml / 0.7 US fl oz White wine vinegar
- 1/2 tsp / about 1 g Ground coriander seed
- 1/4 tsp / about 0.93 g Ground blue fenugreek, optional
- 1/4 tsp / about 0.25 g Food-grade ground marigold, optional
- 1/2 tsp, then adjust / about 3 g Fine salt
- 1/8 tsp, or to taste / about 0.125 g Chili flakes
- 30 g / 1.1 oz Pomegranate arils, to finish
Step-by-step method
- Wash and wilt the spinach
Rinse the leaves in several changes of cold water, lifting them out so grit stays behind. Bring a large pot of water to a boil. Add the spinach in two batches and cook each for 1-2 minutes, just until fully wilted. Drain immediately in a sieve. - Remove the hidden water
Spread the spinach on a clean plate until cool enough to handle. Squeeze small handfuls firmly, then squeeze again in a clean cloth. Chop finely with a knife. A wet pile will dilute the seasoning and prevent the finished mixture from holding its shape. - Grind the walnuts carefully
Pulse the walnuts in a processor until finely ground but still loose, stopping to scrape the bowl. Add garlic, ground coriander, optional fenugreek and marigold, salt and chili. Pulse briefly. Stop before the nuts turn oily; a mortar also works. - Combine and taste
Mix chopped spinach, walnut mixture, onion, fresh coriander and vinegar in a bowl. Work together with a spoon until evenly green and cohesive. Taste a small spoonful. Add a few drops of vinegar or a pinch of salt if needed; do not add water automatically. - Chill and shape
Cover and refrigerate for at least 1 hour so the onion and spices mellow. With clean, lightly damp hands, shape 12 small ovals or balls. If it crumbles, add cold water only 1 teaspoon at a time; if loose, chill longer rather than adding a large quantity of nuts. - Serve in small portions
Arrange on a shallow plate and press a small well into each piece. Add pomegranate arils. Serve cool alongside bread and other starters. Keep extra portions refrigerated and replenish the plate during a long meal.
Cook’s notes
Squeeze greens twice: dry spinach makes a cohesive pkhali with clearer walnut flavor.
Storage & reheating
- Refrigerate promptly in a shallow covered container at 4 C / 40 F or colder; use within 3 days.
Allergens
Contains walnuts (tree nuts).
Approximate nutrition
Per serving: 174 kcal · Protein 6 g · Carbohydrates 9 g · Fat 15 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
