Ingredients
| PKHALI | |
| beetroot | |
| spinach or other greens | |
| capsicum | |
| eggplant | |
| WALNUT PASTE | |
| 1 teaspoon coriander seeds | |
| ¼ teaspoon fenugreek seeds | |
| 2 cloves garlic | |
| 1½ cups walnuts (get the freshest and best you can find) | |
| a good pinch of saffron (or 1 teaspoon marigold powder) | |
| ¼ teaspoon chilli flakes | |
| 1 teaspoon svaneti salt | |
| a good handful each of coriander and dill leaves, finely chopped | |
| 1 teaspoon white wine or apple cider vinegar | |
| 3-4 tablespoons cold pressed sunflower oil |
Pkhali are vegetables that are cooked and chopped finely then mixed with walnut paste. The vegetables rolled up with the paste wrapped inside are called badrijani nigvzit.
Walnuts are expensive to buy in Georgia so this is an indulgent paste. You can make it in bulk and it will keep under oil for 1-2 weeks, or freeze it in small batches for later use. Traditionally it would be ground in a mortar and pestle (but feel free to use a food processor, which is what I did).
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Instructions
| 1. | PKHALI |
| 2. | BEETROOT Finely chop or grate 300g cooked, peeled beetroot and mix with around 1⁄4 cup of walnut paste or enough to bind the mix. Depending on the sweetness of the beets you might want to add a little more vinegar. Either shape into small balls or leave as a paté. Refrigerate for at least an hour to set. |
| 3. | SPINACH OR OTHER GREENS Blanch leaves until tender, drain and refresh under cold water. Squeeze dry and finely chop and mix as for beetroot. |
| 4. | CAPSICUM Cut thick wedges of capsicum and roast until tender. Roll up with a good spoonful of walnut paste. |
| 5. | EGGPLANT Cut into slices lengthwise and either pan fry or bake until tender. Roll with a good spoonful of walnut paste. |
| 6. | WALNUT PASTE |
| 7. | Toast the coriander and fenugreek seeds in a dry pan until fragrant, cool then grind with the garlic, walnuts, saffron, chilli flakes and salt to a sticky paste. |
| 8. | Mix in the fresh herbs and the vinegar. |
| 9. | If it is a little thick, you can loosen it with water or add a little oil. |
| 10. | Season to taste. |
| 11. | Put in an airtight container, drizzle oil over the top and keep in the fridge. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe