Four small cold Georgian-style spinach and walnut pate balls with garlic, herbs and wine vinegar, finished with the measured pomegranate arils.
150 gSpinach
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
8 gOnion
1 gGarlic
2 gCilantro
2 gParsley
5 gPomegranate
20 gWalnuts
1.75 cupsWater
0.2 gCoriander Seeds
0.03 gCayenne pepper
1 tspWine vinegar
To tasteSalt
Bring all the water to a boil in a small saucepan. Add all the spinach, pressing the leaves under the water, and boil for 3-5 minutes until wilted and tender. Drain and discard the water. Spread out to cool for 10 minutes, then squeeze firmly to remove excess liquid. Keep all the cooked leaves.
Finely grind all the coriander seeds in a mortar. Add all the walnuts, garlic, cayenne and a little salt and pound to a fine paste. Finely chop the squeezed spinach, cilantro and parsley. Mix them thoroughly with all the nut paste, minced onion and wine vinegar until cohesive; do not add oil or dairy.
Cover and refrigerate the entire mixture for 120 minutes to firm and develop its flavor. Divide into four equal portions and press each into a small compact ball. Put all four on one small plate and divide all the pomegranate arils over them. Serve all four as one appetizer portion; crackers, bread, cheese and extra nut garnish are not included.