Leek Pkhali 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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