Spinach Pkhali

Drop the spinach into boiling salted water for 2 minutes. Drain in a colander, rinse with cold water, and squeeze out excess moisture thoroughly with your hands.

Grind the walnuts in a food processor or meat grinder until coarsely crushed, avoiding a paste-like consistency.

Pass the spinach, walnuts, garlic, and cilantro through a meat grinder or process them together in a blender. The mixture should be cohesive yet retain some texture.

Add the utskho-suneli, vinegar, and salt. Mix thoroughly with your hands.

Taste and adjust with more salt or vinegar if needed.

Roll the mixture into small walnut-sized balls. Press a pomegranate aril into the center of each one.