Spinach and walnut pkhali balls (Pkhali)

1. Wash the spinach and blanch in boiling salted water for 1-2 minutes, then plunge into cold water; drain and squeeze with both hands until as dry as possible.

2. Grind the walnuts with the garlic, coriander seeds, utskho suneli and a pinch of salt to an oily paste in a food processor or mortar.

3. Very finely chop the squeezed spinach together with the coriander (or pulse briefly in the processor), then mix with the walnut paste and the wine vinegar.

4. Taste and adjust with salt and vinegar; if it's a little dry, add a spoonful or two of water to get a soft mixture that's easy to shape.

5. With wet hands shape into walnut-sized balls or small patties, press a decorative pattern into the top with a fork or knife tip and press in some pomegranate seeds.

6. Chill for at least 30 minutes so the flavours can come together, then serve cold with lavash or bread.

Tip: Pkhali is the colourful starter of the Georgian table – you can make it the same way with beetroot, green beans or cabbage. If you have no utskho suneli, a pinch of ground fenugreek replaces it.