Name: Pkhaleuli Kartli
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: Georgian
Ingredients: 700 g fresh spinach; 150 g Swiss chard leaves; 80 g walnut halves; 80 g yellow onion, finely chopped; 15 ml sunflower oil; 25 g spring or green garlic, finely chopped; 20 g fresh cilantro, chopped; 10 g fresh dill, chopped; 4 g ground coriander; 20 ml red-wine vinegar; 4 g fine salt, divided; A pinch of ground pepper, optional; Up to 30 ml reserved blanching water, as needed; 30 g pomegranate arils, to garnish

A wide Georgian table with Kartli-style spinach pkhali, mchadi, walnuts and pomegranate arranged for sharing.

Yield6 appetizer portions

Serving size1 portion

DifficultyModerate

DietVegan; contains walnuts (tree nut). Use uncontaminated ingredients for a gluten-free meal.

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The dish

About Pkhaleuli Kartli

Blanched spinach and chard are mixed with walnuts, herbs, vinegar and Kartli-style fried onion, then shaped into cool, savory bites.

Pkhaleuli is a broad family of Georgian vegetable preparations rather than one fixed formula.

The greens are cooked until tender, cooled and squeezed so the walnut mixture binds without becoming watery. Ground walnuts, coriander, vinegar, cilantro, dill and green garlic bring a nutty, tangy flavor; the fried onion adds gentle sweetness. Shape the mixture into small portions and serve it cool with pomegranate.

This Kartli-style combination pairs cultivated leafy greens with walnuts and fresh green garlic.

Cook the dish

Ingredients

Kartli-Style Greens and Walnut Pkhali (ფხალეული)

Ingredients

700 gfresh spinach
150 gSwiss chard leaves
80 gwalnut halves
80 gyellow onion, finely chopped
15 mlsunflower oil
25 gspring or green garlic, finely chopped
20 gfresh cilantro, chopped
10 gfresh dill, chopped
4 gground coriander
20 mlred-wine vinegar
4 gfine salt, divided
A pinch of ground pepper, optional
Up to 30 ml reserved blanching water, as needed
30 gpomegranate arils, to garnish

Method

Sort, rinse and drain the cultivated spinach and chard. Bring a large pot of water to a boil, salt it lightly, and blanch the greens in batches until tender, about 2–4 minutes depending on leaf thickness. Drain and reserve a little cooking water.
Cool the greens promptly under cold running water, then squeeze firmly in handfuls until excess liquid is removed. Chop finely; the cooked greens should weigh about 300 g.
Warm the sunflower oil in a small skillet over medium heat. Cook the onion for 7–9 minutes until soft and lightly golden. Set aside to cool.
Grind the walnuts to a coarse paste. Mix with the vinegar, ground coriander, remaining salt, optional pepper and enough reserved water to make a thick paste. Stir in the cilantro, dill and chopped green garlic.
Combine the walnut mixture, chopped greens and cooled fried onion. Mix until evenly seasoned and moldable; add reserved water a teaspoon at a time only if too dry.
Divide into six portions and shape into compact balls or small patties. Cover and chill for 30 minutes. Garnish with pomegranate arils and serve cool.

Practical guidance

Tips for success

Squeeze the cooled greens firmly; excess water makes the pkhali loose and harder to shape.
Add reserved blanching water a teaspoon at a time only if the walnut mixture feels too dry.

Practical notes

Spinach and chard are convenient, mild greens for this preparation. Other cultivated leaves, such as beet greens or cabbage, can be cooked until tender and used with the same walnut dressing; never use wild leaves unless their identity is certain.

Nutrition per serving

Estimated nutrition per serving

Serving size: 1 of 6 portions
Energy: About 155 kcal
Carbohydrates: About 8 g
Protein: About 6 g
Fat: About 12 g
Fibre: About 4 g
Sodium: About 400 mg

Approximate ingredient-based values for one sixth of the recipe. The sodium estimate assumes much of the measured salt remains in the finished mixture; actual values vary with greens and salt retention.

Allergens and food safety

Contains walnuts (tree nuts). Walnuts are mixed throughout the pkhali, not only used as garnish. Use cultivated spinach and chard, wash leaves under running water, and blanch until tender. Cool the greens promptly and refrigerate the finished mixture. Do not leave it at room temperature for more than two hours. Keep covered leftovers at or below 4°C and use within 3–4 days.

The result

Six cool, savory portions with tender greens bound by a tangy walnut paste.
Fried onion brings sweetness, while green garlic, coriander and vinegar keep the flavor fresh and bright.

About Pkhaleuli Kartli

Ingredients

Ingredients

Method

Tips for success

Practical notes

Estimated nutrition per serving

Allergens and food safety

The result

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