A Different Kind of Green: Georgian Leek & Garlic Pâté (Prasis Pkhali)
Details
A garlicky, nutty pâté made with tender leeks instead of the usual spinach.
Ingredients
Instructions
Clean the Leeks
Thoroughly clean the leeks, trim the roots and tough green tops, and chop them.
Cook the Leeks
Bring a pot of salted water to a boil and blanch the leeks for about 7-10 minutes, or until tender.
Drain and Squeeze
Remove the leeks from the water and place them in a colander. Once they are cool enough to handle, squeeze out as much excess water as possible. This step is crucial for the right texture.
Prepare the Walnut Paste
In a food processor or using a meat grinder, process the walnuts, minced garlic, and chopped onion until you have a coarse paste.
Combine
Finely chop the cooked and squeezed leeks. In a large bowl, combine the chopped leeks with the walnut paste, chopped cilantro, ground blue fenugreek, and ground coriander.
Season and Mix
Add the white wine vinegar, salt, and pepper to the mixture. Mix everything together thoroughly until well combined. Taste and adjust the seasoning if necessary.
Chill and Serve
For the best flavor, let the pkhali chill in the refrigerator for at least an hour. This allows the flavors to meld together. Serve cold, traditionally shaped into balls or patties, and garnished generously with fresh pomegranate seeds.
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