Leek Pkhali Recipe (Georgian Vegetable Pâté)

Name: Leek Pkhali Recipe (Georgian Vegetable Pâté)
Ingredients: 3 tbsp. vegetable oil; 3 medium leeks (1 lb.), cleaned, whites coarsely chopped; 2½ cups coarsely chopped cilantro; 1 cup (4 oz.) walnuts, lightly toasted; ¼ cups tahini; 3 medium garlic cloves, coarsely chopped; 1 tsp. Aleppo pepper, or crushed red chile flakes; ¾ tsp. ground coriander seeds, preferably Georgian ground coriander seed; Kosher salt; ½ cups fresh pomegranate seeds (3 oz.); ⅓ cups coarsely chopped mild green olives, such as Castelvetrano; Torn mint leaves, for garnish; Crusty bread or crackers, for serving

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A rich vegetarian spread, pkhali is loaded with healthy fats, unexpected spices, and contrasting textures with olives and pomegranate seeds.

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Ingredients

3 tbsp. vegetable oil
3 medium leeks (1 lb.), cleaned, whites coarsely chopped
2½ cups coarsely chopped cilantro
1 cup (4 oz.) walnuts, <a href="https://www.saveur.com/how-to-toast-any-kind-of-nut/">lightly toasted</a>
¼ cups tahini
3 medium garlic cloves, coarsely chopped
1 tsp. Aleppo pepper, or crushed red chile flakes
¾ tsp. ground coriander seeds, preferably <a href="https://www.thespicemerchant.ca/product-page/coriander-seed">Georgian</a> ground coriander seed
Kosher salt
½ cups fresh pomegranate seeds (3 oz.)
⅓ cups coarsely chopped mild green olives, such as Castelvetrano
Torn mint leaves, for garnish
Crusty bread or crackers, for serving