Ingredients
Original recipe: 12 small mounds; 2 per serving. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 600 gFresh spinach
- 100 gWalnuts
- 2 cloveGarlic
- 20 gCilantro, chopped
- 1 tspGround coriander
- ¼ tspGround fenugreek
- 1 ½ tbspRed wine vinegar
- ½ tspFine salt
- ⅛ tspBlack pepper
- 50 gPomegranate seeds
- 1500 mlWater for blanching
Make it
- Bring the water to a boil in a large pot. Add the spinach in batches and blanch for 1 minute until wilted. Drain, cool under cold running water and squeeze very firmly in a clean towel.
- Grind the walnuts and garlic in a food processor until fine but not oily. Add the cilantro, coriander, fenugreek, vinegar, salt and pepper and pulse to combine.
- Finely chop the squeezed spinach and mix it thoroughly with the walnut paste. Chill for 30 minutes so the mixture firms slightly.
- Shape into 12 small mounds or spoon into a shallow dish. Top with the pomegranate seeds and serve two mounds per portion.
Ingredients, recipe context & sources
Ingredient flags: Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.