Georgian Pkhali Assortment: Savory Vegetable and Walnut Pâtés

Prepare the vegetables: Blanch the spinach in boiling water for 1 minute, then drain and squeeze out all excess water. Roughly chop the cooked beets. If using fresh eggplant, roast it at 400°F/200°C for 20-25 minutes until very tender, then peel and mash the flesh.

Make the walnut base: In a food processor, combine 1 1/2 cups walnuts, 1/2 of the chopped onion, 1 1/2 cloves of minced garlic, 2 tablespoons of cilantro, 2 tablespoons of parsley, 1/2 tablespoon of white wine vinegar, 1/2 teaspoon of ground coriander, 1/4 teaspoon of fenugreek powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Process until a fine, paste-like consistency is achieved.

Divide the walnut base into three equal portions. In the food processor, combine one portion of the walnut base with the blanched spinach. Process until well combined and smooth. Taste and adjust seasoning if needed.

Clean the food processor bowl. Combine the second portion of the walnut base with the chopped beets. Process until smooth and vibrant. Taste and adjust seasoning if needed.

Clean the food processor bowl again. Combine the third portion of the walnut base with the mashed eggplant. Process until smooth. Taste and adjust seasoning if needed.

Form the pkhali: Shape each pkhali mixture into small, decorative mounds or balls. Arrange them artfully on a serving platter.

Garnish and serve: Sprinkle the pkhali assortment with pomegranate seeds and the remaining fresh herbs (cilantro and parsley). Serve immediately with fresh bread or crackers.