Stinging Nettle: Traditional Georgian Nettle Pkhali


Nettle Pkhali

Teona M

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Calories

210

Cuisine

Georgian Cuisine

Category

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.

Nettle Pkhali

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

  1. 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.

  2. Cook the Onion: In a skillet over medium heat, heat the oil and sauté onion until golden (about 5-7 minutes). Let cool.

  3. Make the Pkhali Mixture: In a food processor, blend nettles, sautéed onion, garlic, cilantro, and walnuts until combined but textured.

  4. Season: Transfer to a bowl, add Svan salt and Khmeli-Suneli, and mix well.

  5. Form the Pkhali: With damp hands, form into small balls.

  6. Garnish and Serve: Garnish with pomegranate seeds, if using.
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