Pkhali should be firm and distinctly spiced. The walnut paste should bind the vegetable without overpowering it. If using fresh spinach, don't be alarmed by its volume before cooking – it shrinks significantly. The dish is best when well chilled, much like Badrijani Nigvzit.
Boil the spinach in salted water (fresh only needs blanching for 2-3 minutes; thaw and heat frozen).
Crucially, drain the spinach and thoroughly squeeze out all excess water either by hand or in a tea towel. The more water removed, the firmer and tastier the Pkhali will be.
Finely chop the squeezed spinach with a knife (or use a food processor on pulse mode, but avoid turning it into a puree).
In a food processor or mortar, combine the ground walnuts, chopped onion, minced garlic, fresh coriander, and all the spices (ground coriander, fenugreek, saffron, salt, pepper).
Process until a pasty mixture is formed. Gradually add the vinegar and cold water to achieve a thick, spreadable, and binding consistency (no flour is used; walnuts are the thickener).
Thoroughly mix the walnut paste with the chopped spinach. Taste the mixture and adjust salt/vinegar if necessary.
Shape the mixture into small balls (about 3-4 cm in diameter) or simply mound them onto a plate using a spoon.
Place the balls on a serving plate, garnish with pomegranate seeds, and chill for at least 30 minutes.
Serve cold, ideally with traditional Georgian bread like Shoti or Puri.