Nettle Pkhali
Teona M
4
15 minutes
10 minutes
210
Georgian Cuisine
Appetizers
Nettle Pkhali is a traditional Georgian dish celebrated for its unique blend of fresh nettles, walnuts, and aromatic spices. This vibrant and nutritious dish is typically served cold and often appears on the Georgian table during spring when nettles are most tender. Pkhali combines the verdant and earthy flavors of stinging nettles with the rich, nutty texture of walnuts, creating a dense, paste-like salad that's both healthful and delicious.
Ingredients
Fresh Nettle Leaves: 500 grams
Onion: 1 medium, finely chopped
Vegetable Oil: 1 tablespoon
Garlic: 1 clove, minced
Cilantro: 1 bunch, finely chopped
Walnuts: 60 grams, crushed
Svanetian Salt: To taste
Khmeli-Suneli: 1 teaspoon
Pomegranate Seeds (optional): For garnish
Directions
Prepare the Nettles: Rinse thoroughly under cold water. Blanch by pouring boiling water over the leaves, letting them sit for 2-3 minutes. Rinse again, squeeze out excess water, and chop roughly.
Cook the Onion: In a skillet over medium heat, heat the oil and sauté onion until golden (about 5-7 minutes). Let cool.
Make the Pkhali Mixture: In a food processor, blend nettles, sautéed onion, garlic, cilantro, and walnuts until combined but textured.
Season: Transfer to a bowl, add Svan salt and Khmeli-Suneli, and mix well.
Form the Pkhali: With damp hands, form into small balls.
Garnish and Serve: Garnish with pomegranate seeds, if using.