The Caucasus Mountains and Caucasian flavors are very dear to our family. My Mom was born and raised in Ossetia. My parents met each other in Vladikavkaz. We were familiar with Caucasian regional food, and we loved it.
Pkhali (ფხალი) is a signature Georgian appetizer. Its consistency is similar to pesto and tapenade. Pkhali’s main ingredients are cooked vegetables and walnuts mixed with traditional herbs and spices. Georgians are fond of greens. Many pkhali recipes include leaf cabbages/lettuces, chard/beetroot greens, or spinach. “Pkhali” is, actually, a Georgian name of chard. This dish’s other popular ingredients are green beans, eggplants, cauliflower, white winter cabbage, and Georgian specialty — young shoots of Smilax excelsa. In the U.S., I experimented with broccoli and Brussels — they are excellent ingredients for pkhali.
It is important not to overcook vegetables. For most of them, blanching is enough. In the case of frozen vegetables, there is no need for any cooking. Ice crystals have already destroyed their cell membranes. Thaw them in a strainer, squeeze extra moisture out, finely chop or mince, and they are ready to be mixed with other ingredients.
When cooking pkhali, keep in mind that raw vegetables will lose at least 60% of their weight (squeezed out water). Eggplant is one of the exceptions because its moisture level doesn’t change as much during cooking.
The vegetable to walnuts ratio is 5:1, e.g., 15 oz of blanched and squeezed spinach : 3 oz shelled walnuts. Phali can be stored refrigerated for up to 2 days.
