From Georgia's western highlands (Samegrelo, Imereti, Guria), where walnut trees are abundant and the supra (formal feast) tradition demands a colorful array of cold zakuski to start. The technique — vegetables bound by walnut paste — is the same across the family; only the vegetable changes. Vegetarian by accident, not design: pkhali is what the Lent-bound Orthodox kitchen built from what the garden gave.
From Samegrelo, Imereti, and Guria — walnut country. The technique stays fixed (vegetable + walnut paste + garlic + vinegar); only the vegetable changes. Vegetarian by Lent calendar accident, not by intent.
Three small mounds of bright-green spinach, beet-red, and pale leek paste, each studded with walnut chunks and pomegranate seeds. Cold, herb-perfumed, slightly sour — a vegetable pâté with personality.
Boiling vegetables briefly then squeezing out water concentrates their flavor; pounding with walnuts emulsifies the oils into a paste that holds shape. Vinegar preserves the color of the beet version specifically — without it, the red oxidizes to brown within hours.
Variations
The greens rotate seasonally — spinach in winter, beet leaves in summer, leek for shoulder seasons, eggplant occasionally. The walnut-and-vinegar base stays constant; the green changes.
On the Palate
Where Pkhali sits in the Georgian flavor cloud
Ingredients
How it's made
4 steps · 20 min
- 15 min
Wash the spinach thoroughly and blanch in boiling water for about 2 minutes until wilted. Drain and squeeze out excess water, then chop finely.
Watch outSqueeze the blanched spinach until almost no water drips out — this is the make-or-break step for a paste that holds.
- 25 min
In a food processor, combine the chopped spinach, ground walnuts, minced garlic, and a splash of vinegar. Pulse until a smooth paste forms.
Watch outPound or pulse until the walnut oils release and bind everything into a smooth, cohesive paste.
- 35 min
Transfer the mixture to a bowl. Stir in finely chopped onion and cilantro until evenly mixed. Adjust seasoning with salt and pepper to taste.
Watch outTaste the mixture before adding too much salt, as the walnuts can be naturally salty.
- 45 min
Shape the mixture into small balls or patties, and garnish with pomegranate seeds before serving.
Watch outThe paste should be firm enough to press into balls that keep their shape without slumping.
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