Spinach Pkhali

Method

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1. 1Wash the spinach well and remove thick stems. Blanch in boiling salted water for 1 minute, until wilted and bright green, then plunge into ice water.
2. 2Take the spinach by handfuls and squeeze as hard as you can until no more water comes out. You should end up with tight, dry balls.
3. 3Chop the squeezed spinach very finely with a knife; if using a food processor, pulse briefly so it doesn't turn to purée.
4. 4Blend the walnuts, garlic, cilantro, spices, vinegar and salt with 2-3 tbsp water into a nearly smooth paste that is just starting to release its oil.
5. 5Knead the spinach, walnut paste and onion together by hand in a large bowl. Taste: it should be clearly salty and a little tangy.
6. 6Roll walnut-sized pieces into balls, flatten them slightly and press a small dent in the top of each with your finger.
7. 7Arrange on a platter and fill the dents with pomegranate seeds. Chill for at least 30 minutes and serve cold or at room temperature.