Mtsvane Lobios Pkhali

Ingredients

• 1⅛ lbGreen beanstrimmed, ends removed, cooked
• 3½ ozwalnutsfor the nut paste, finely ground
• 3 clovesgarlicground together with the nuts
• 1onionvery finely chopped or ground; spring onions as alternative
• 1 bunchcilantrofinely chopped
• ½ tspground marigoldfor colour and aroma of the paste
• ½ tspblue fenugreekground, for the paste (optional)
• ½ tspCorianderfor the paste (optional)
• Chili pepperfresh or ground, use sparingly
• vinegarred or white, to season the paste
• 3 tbspwaterice-cold, to loosen the paste
• saltalso for the cooking water
• pomegranatefor garnish

Method

1. Trim and cook the beansTrim the green beans, cut off the tough ends and halve the pods. Cook them in plenty of boiling salted water until they're properly soft.
2. Rinse and squeeze dryDrain the beans, rinse them straight away under cold water and let them drain well. Then squeeze out the excess water thoroughly with your hands so the mixture doesn't turn watery later.
3. Chop the beans finelyPile the squeezed beans onto a board and chop them finely with a heavy knife until you have a coarse but even mixture.
4. Grind the walnut-garlic pasteGrind the walnuts together with the garlic in a mortar or a blender until you get a smooth, slightly oily paste.
5. Add the herbs and spicesChop the onion and cilantro very finely and add them to the walnut paste. Stir in the ground marigold, the blue fenugreek and coriander if you're using them, a little chili, salt and a splash of vinegar, and mix everything well.
6. Loosen the pasteStir in the ice-cold water a spoonful at a time until the paste is thick and creamy. Taste and adjust with salt, vinegar and chili.
7. Combine and shape the ballsMix the chopped beans thoroughly into the walnut paste. If you like, shape the mixture into small balls with damp hands and press a little dent into each one.
8. Chill and garnishChill the pkhali for at least 30 minutes so the flavours can come together. Scatter the pomegranate over the top just before serving.

Tips and variations

Spinach or beet greens work nicely in place of the green beans. A version all of its own swaps the beans for oven-roasted beets seasoned with khmeli suneli. If you like more texture, cook the beans only briefly and fold them into the paste without chopping them. For a fresher take, swap the vinegar for lemon juice and add some parsley. Spring onions in place of the onion, with summer savory and white pepper, give it a subtler note. Its warm cousin Mtsvane Lobio skips the walnut paste altogether: the beans are boiled, lightly mashed in the pot and mixed with fried onions, herbs and garlic. Our serving tip: arrange the chilled pkhali balls on a platter, fill the dents with pomegranate seeds and bring them out on a summer evening as part of a generous supra spread.