Pkhali — Walnut-Herb Spinach & Beets Pâtés

Ingredients

• 1½ cups walnuts
• 1 lb Spinach
• 1 lb Beets, cooked and peeled
• 4 cloves garlic
• 1 small onion, roughly chopped
• 3 tbsp red wine vinegar
• 2 tsp ground coriander
• 1 tsp blue fenugreek (or ½ tsp fenugreek)
• 1 tsp marigold or sweet paprika
• 3 tbsp chopped cilantro
• 2 tbsp pomegranate seeds
• Salt and cayenne

Method

1. Blitz the walnuts, garlic, onion, coriander, fenugreek, marigold, vinegar, 1 tsp salt, and a pinch of cayenne into a thick, oily paste. It should be stiff, not saucy.
2. Blanch the Spinach 1 minute in boiling salted water, chill in ice water, then squeeze bone-dry in a towel and chop finely. Water is the enemy of pkhali.
3. Chop or grate the cooked Beets and squeeze that dry too.
4. Divide the walnut paste in two and work half into each vegetable with the cilantro. Taste both separately and season them separately — beets need more salt and acid than greens do.
5. Roll into small balls or press into a bowl and chill 30 minutes for the flavors to knit.
6. Scatter pomegranate seeds over and serve cold with warm bread. Keeps 3 days and improves overnight.