Spinach Pkhali Recipe

Wash the spinach in running water several times carefully until the sand particles are completely removed. In a large saucepan, boil salted water. Put the spinach in a boil for exactly 3 minutes — the leaves should not lose their structure and should not change color, after which they should be immediately removed and transferred to ice cold water. Place the spinach on a strainer, and after cooling, squeeze it into small batches by hand with maximum force until the last drop of water is removed and chop very finely with a sharp knife on a wooden board. Blend walnuts, garlic, raw coriander and dry spices in a blender or meat grinder into a homogeneous mass. Add vinegar, salt, pepper and mix until paste. Mix the walnut seasoning with the chopped spinach by hand and knead well so that the mass is completely saturated with walnuts. Give spherical shapes, make a small groove with your thumb in the center and fill with pomegranate seeds.