• A Georgian dish made from a purée of cooked and wrung out spinach with sweated chopped onion and garlic and chopped parsley and coriander leaves mixed with soaked saffron, vinegar and lemon juice, finely chopped walnuts and sufficient chicken stock to make a stiff paste. Served after standing 3 hours as a hors d’oeuvre scattered with chopped walnuts and/or toasted pine nuts.