პრასის ფხალი — Leek Pkhali with Walnuts and Marigold

Georgian Fast Without Oil Published June 11, 2026

Pkhali is the cornerstone of the Georgian fasting table — a paste of cooked vegetable bound with pounded walnuts, garlic, vinegar, and the warm musk of blue fenugreek and dried marigold. Most cooks reach for spinach or beet greens, but leek pkhali (prasis pkhali) is the quiet favorite: the leeks turn silky and sweet when boiled, and the walnut paste clings to them like a second skin. Cool, dense, and deeply savory, a plate of this with bread is a full meal, and the walnuts carry real protein and fat to keep you fueled through a long fast.

This version uses no oil — the richness comes entirely from the walnuts, which is how pkhali was always made. There is nothing to add for oil days; it is complete as it stands. For the strictest xerophagy days, serve it with raw vegetables and bread rather than anything cooked alongside, and skip the brief blanching by using very tender young leek tops sliced paper-thin.

FASTING LEVEL: Fast Without Oil (naturally oil-free)
SERVINGS: 4 as a starter
TIME: 30 minutes

INGREDIENTS

- 4 large leeks (about 700g), white and pale green parts only
- 1 1/2 cups (150g) walnut halves
- 3 cloves garlic
- 2 tablespoons red wine vinegar, plus more to taste
- 1 teaspoon ground blue fenugreek (utskho suneli)
- 1 teaspoon ground dried marigold (Imeretian saffron)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne or Georgian red pepper, to taste
- 1/2 small red onion, very finely minced
- 1/4 cup chopped fresh cilantro
- Salt, to taste
- Pomegranate seeds and extra cilantro, to garnish

METHOD

1. Split the leeks lengthwise, rinse out all grit, and slice into 2cm lengths. Bring a pot of salted water to a boil and simmer the leeks until completely soft, 8-10 minutes. Drain very well and press out excess water in a colander — wet leeks will make a runny pkhali.

2. In a food processor (or with a mortar and pestle, the traditional way), grind the walnuts, garlic, blue fenugreek, marigold, coriander, and cayenne into a thick, oily paste. The walnuts will release their own oil — this is what binds the dish.

3. Add the drained leeks and pulse until you have a coarse, spreadable mixture. Do not puree it smooth; pkhali should have texture.

4. Scrape into a bowl and fold in the vinegar, minced red onion, cilantro, and salt to taste. Add a splash more vinegar if it needs brightening — Georgian walnut dishes lean sour.

5. Let it rest 15 minutes for the flavors to marry, then shape into small mounds or quenelles. Press a hollow into each with a spoon and fill with pomegranate seeds. Scatter with cilantro.

NOTES

- No-oil to oil days: this dish needs no change. The walnuts make it rich enough for any day of the year.
- Blue fenugreek and dried marigold are the soul of Georgian cooking. If you can only find the spice blend "khmeli suneli," use 2 teaspoons of that in place of the separate fenugreek, marigold, and coriander.
- For more protein, increase the walnuts to 2 cups and add a second leek.
- Keeps 3 days refrigerated; the flavor deepens overnight. Bring to room temperature before serving.