Spinach Pkhali

Blanch spinach in a large saucepan of boiling water for 1 minute, drain, cool under cold water and squeeze out as much water as you can.

Grind walnuts, garlic, cilantro, coriander seed, khmeli suneli, wine vinegar and salt in a food processor to a thick paste.

Add squeezed spinach to walnut paste and pulse until well mixed but not puréed. Taste for salt and vinegar.

Roll pkhali mixture into 12 balls, press a dimple in each and fill with seeds from pomegranate. Chill until serving.