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Pkhali with carrots, served with walnuts and fresh cilantro
Georgian dish with carrots, walnuts and cilantro

Georgian Carrot & Walnut Spread (Pkhali)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes
An essential element of the Georgian 'Supra' (feast), Pkhali is more than just a vegetable dip; it's an ancient technique combining cooked vegetables with ground walnuts. The natural sweetness of carrots and the slight bitterness of walnut tannins create a complex profile alongside the 'khmeli suneli' spice blend and acidic vinegar. Walnuts here act not just as flavor, but as a thickener and fat source, giving body to the spread.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Food processor or meat grinder (traditionally mortar)
  • Grater
  • Skillet for carrots

Allergen Information

⚠️ Tree Nuts

Instructions

1 ✓

Finely grate the carrots and sauté in a little oil until completely soft (approx. 15 minutes). Let cool.

Tip: Sautéing evaporates some water from the carrots, concentrating their flavor.
2 ✓

Place the walnuts, garlic, and fresh cilantro in a food processor and blend into a thick, oily paste.

Tip: The high oil content of the walnuts releases during blending, forming the emulsion base for the spread.
3 ✓

Mix the cooled carrots with the walnut paste, then add the vinegar and spices. Knead thoroughly like a dough.

Tip: Vinegar acidity not only flavors but also preserves the bright color (antioxidant effect).
4 ✓

Shape into small balls, make a dimple in the center, and garnish with pomegranate seeds (if available). Refrigerate for 30 minutes.

Tip: Resting allows flavors to meld and the walnut oil to firm up, giving the balls structure.

Recipe FAQ

Why sauté the carrots?
Raw carrots are too fibrous to blend into a creamy paste with the nuts. Heat softens the structure.
Can I skip cilantro?
In Georgian cuisine, cilantro is essential. Its freshness 'cuts' the heavy, oily flavor of the walnuts.

Ingredients

  • 10 oz Carrots (cleaned)
  • 2 cloves Garlic
  • 1 cup Walnut Halves
  • 1 bunch Fresh Cilantro
  • 2 tbsp Olive Oil (for sautéing)
  • 1 tbsp White Wine Vinegar
  • 0.5 tsp Salt
  • 1 tsp Khmeli Suneli (or Blue Fenugreek & Coriander blend)
  • 0.25 tsp Chili Flakes (optional)