Spinach Phali with Adjika
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
You can also add minced garlic to taste.
Ingredients
- Spinach - 14.1 oz
- Cilantro - 1.1 oz
- Parsley - 1.1 oz
- Walnuts - 5.3 oz
- Saffron - 2 spoons
- Khmeli-suneli - 1 tablespoon
- Ground ancho chili pepper - 1 piece
- Green Hot Adjika - 1.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Pomegranate Seeds - to taste
Step by Step guide
Step 1
Thoroughly rinse the spinach, sort through it, trim the roots, and chop it. Lightly blanch the spinach in a pot of boiling salted water for 5 minutes, then drain it in a colander and let it cool. Once the spinach has cooled, gently squeeze out the excess water and pass it through a meat grinder.
Step 2
Pass the walnuts through a meat grinder as well. Chop the herbs and hot pepper with a knife.
Step 3
Mix everything together, then add salt and pepper to taste, along with adjika, Imeretian saffron, and khmeli-suneli. Mix thoroughly again. Add wine vinegar, stir, and let it sit for about 15 minutes.
Step 4
The resulting mixture can be shaped into small balls and garnished with pomegranate seeds.
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