Pkhali

Dense beetroot and walnut rounds with spiced herb paste and pomegranate

Origin: Georgia

From the journey of Beetroot.

Pkhali is one of the foundational forms of Georgian cooking, a collective term for a family of cold starters in which a finely minced vegetable is bound with a richly spiced walnut paste, formed into small rounds or patties, and garnished with pomegranate seeds. The vegetable changes with the season and the cook: spinach, green beans, cabbage, wild greens, aubergine, and beetroot all appear in the pkhali repertoire. The walnut paste is constant: ground walnuts combined with garlic, onion, coriander leaf, dried fenugreek, marigold petals (Imeretian saffron), and red wine vinegar, a spice palette that is entirely Georgian and essentially unchanged for centuries. Beetroot pkhali is the most visually striking of the family: the walnut paste, which is pale cream against a neutral vegetable, turns a brilliant fuchsia when mixed with the cooked beet. The pomegranate seeds scattered on top complete a composition that could pass as a painting. Pkhali belongs to the Georgian supra tradition (the extended shared feast table that is one of the great social and culinary institutions of the Caucasus) where these small, intense, beautifully made dishes are brought continuously throughout the meal.

Ingredients

Beetroot

  • 500 g raw beetroot (about 3 medium), unpeeled and scrubbed

Walnut Paste

  • 150 g walnut halves
  • 3 garlic cloves, roughly chopped
  • 1 small onion, very finely diced
  • 1 small bunch fresh coriander, leaves and tender stalks only
  • 1 tsp ground coriander
  • 0.5 tsp dried fenugreek (khmeli suneli blend, or ground fenugreek leaf)
  • 0.5 tsp ground dried marigold (Imeretian saffron), or a pinch of turmeric if unavailable
  • 0.5 tsp dried chilli flakes (mild)
  • 2 tbsp red wine vinegar

Seasoning

  • salt

Garnish

  • 4 tbsp pomegranate seeds, to garnish
  • 1 tbsp fresh coriander leaves, to garnish

Method

  1. Roast or boil the beetroot until completely tender: for roasting, wrap individually in foil and cook at 200°C for 50–55 minutes; for boiling, simmer whole and unpeeled for 40–45 minutes. Allow to cool, then peel. Grate on the coarse side of a box grater or finely chop in a food processor.
  2. Place the walnuts, garlic, and onion in a food processor. Pulse until the walnuts are finely ground but not a paste: some texture is important. Add the fresh coriander, ground coriander, fenugreek, marigold, chilli flakes, vinegar, and a generous pinch of salt. Pulse again to combine into a rough paste.
  3. Transfer the walnut paste to a bowl. Add the grated beetroot and mix thoroughly. The mixture will immediately turn a brilliant fuchsia. Taste and adjust seasoning: it should be earthy, nutty, aromatic, and with a distinct vinegar sharpness.
  4. With damp hands, take a heaped tablespoon of the mixture and roll it firmly into a smooth ball, then slightly flatten it into a round about 4cm across and 2cm thick. Repeat with all the mixture to make 12–16 rounds. Arrange on a serving plate.
  5. Press 3–4 pomegranate seeds into the top of each round. Scatter with fresh coriander leaves. Serve at room temperature as part of a starter spread.

Notes

Pkhali can be made 4–6 hours ahead and refrigerated, uncovered: the surface firms slightly and the flavours deepen. Remove from the refrigerator 20 minutes before serving. The pomegranate seeds should be added just before serving to stay fresh and vivid.

The Gastrographer

The Gastrographer

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Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
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