Name: Imeretian Green Bean Pkhali
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 20 min
Cuisine: Georgian
Ingredients: 500 g fresh green beans, trimmed; 100 g shelled walnuts, finely ground; 60 g yellow onion, finely grated or minced; 8 g garlic, finely minced; 20 g fresh cilantro leaves, finely chopped; 15 g fresh flat-leaf parsley, finely chopped; 15 ml white wine vinegar, add gradually; 2 g ground coriander; 1 g ground blue fenugreek (utskho suneli); 0.5 g dried marigold petals (Imeretian saffron), crushed; 4 g fine salt; 0.3 g ground cayenne pepper, or to taste; 30 g pomegranate arils, optional, for serving

A platter of green bean and walnut pkhali patties with optional pomegranate arils.

Yield4 appetizer servings

Serving basisOne-quarter of the finished mixture

DifficultyEasy

DietVegan; contains tree nuts

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The dish

About Imeretian Green Bean Pkhali

Tender green beans meet a savoury walnut, garlic and herb mixture in this Georgian cold appetizer.

Pkhali is a family of Georgian vegetable preparations bound with seasoned walnuts. Green bean pkhali brings cooked beans, fresh herbs and spices together in a compact, gently tangy mixture. Recipes vary, so this practical home version makes no claim to be a single canonical formula.

Cook the beans until fully tender, then drain and press out as much water as possible. This keeps the walnut paste from turning loose. Add the vinegar gradually: it should brighten the beans and walnuts without making the mixture sharply sour.

Serve pkhali cool as part of an appetizer spread, with bread or crisp vegetables. A short rest in the refrigerator helps the four portions hold their shape; pomegranate arils are an optional tart garnish.

Cook the dish

Ingredients

Georgian Green Bean and Walnut Appetizer (მწვანე ლობიოს ფხალი)

Beans

500 gfresh green beans, trimmed

Walnut mixture

100 gshelled walnuts, finely ground
60 gyellow onion, finely grated or minced
8 ggarlic, finely minced
20 gfresh cilantro leaves, finely chopped
15 gfresh flat-leaf parsley, finely chopped
15 mlwhite wine vinegar, add gradually

Seasoning and garnish

2 gground coriander
1 gground blue fenugreek (utskho suneli)
0.5 gdried marigold petals (Imeretian saffron), crushed
4 gfine salt
0.3 gground cayenne pepper, or to taste
30 gpomegranate arils, optional, for serving

Method

Cook the beans. Bring a saucepan of water to a boil. Trim the green beans and simmer until fully tender, about 8–12 minutes; they should not remain crisp.
Drain and chop. Drain thoroughly and let the beans cool until safe to handle. Press out excess water with a clean kitchen towel, then chop finely.
Make the walnut mixture. Grind the walnuts finely. Mix them with onion, garlic, cilantro, parsley, coriander, blue fenugreek, crushed marigold, salt and cayenne until cohesive.
Combine and season. Fold the chopped beans into the walnut mixture. Add vinegar gradually, tasting as you go. The mixture should be gently tangy and hold together without excess moisture.
Chill and shape. Cover and refrigerate for at least 30 minutes. Divide into four portions or shape into small patties; garnish with pomegranate arils if desired.
Serve and store. Serve cool with bread or vegetables. Refrigerate leftovers promptly at or below 4°C and use within 3–4 days. Do not leave the mixture at room temperature for more than 2 hours. This dish contains walnuts.

Practical guidance

Tips for success

Simmer the beans until tender throughout; pkhali should not have a raw, squeaky crunch.
Drain and press the beans well after cooking so the walnut mixture binds instead of becoming watery.
Add the vinegar in small amounts and taste before adding all of it.

Practical notes

Dry the beans well. Extra water clinging to the beans can loosen the walnut paste. Squeeze gently in a clean towel without turning them into a purée.

Texture. Chop the beans finely enough to make a cohesive portion, but leave a little texture rather than blending everything smooth.

Serving. Pkhali is served cool as an appetizer or side. Pomegranate is optional.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the mixture
Energy: About 225 kcal
Carbohydrates: About 17 g
Protein: About 7 g
Fat: About 16 g
Fibre: About 7 g
Sodium: About 400 mg

These are approximate values for the listed ingredients and four portions. Bean variety, drained weight and optional garnish can change the final values.

Allergens and food safety

This recipe contains walnuts, a tree nut. Prevent cross-contact and check packaged spices for allergen statements. Wash the beans under clean running water before trimming and cook them until fully tender. Refrigerate the finished pkhali promptly at or below 4°C. Do not leave it at room temperature for more than 2 hours; use refrigerated leftovers within 3–4 days.

The result

Tender green beans are bound with a savoury walnut, garlic, herb and spice mixture.
The brief chill helps the portions hold their shape; optional pomegranate adds a bright, juicy finish.