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Ingredients

• Kosher salt and freshly ground black pepper, to taste
• 1 ¹⁄₂ lb. baby spinach
• 1 ¹⁄₂ cups toasted walnuts
• ¹⁄₂ cup roughly chopped cilantro
• ¹⁄₂ cup roughly chopped parsley
• 1 tsp. hot paprika
• ¹⁄₂ tsp. ground turmeric
• ¹⁄₂ tsp. ground fenugreek
• 3 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 2 cloves garlic, roughly chopped
• 1 small yellow onion, roughly chopped
• Pomegranate seeds, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add spinach; cook until wilted, about 1 minute. Using a slotted spoon, transfer spinach to a bowl of ice water; drain and squeeze out as much water as possible. Transfer to a food processor; purée until almost smooth, 1-2 minutes, and transfer to a bowl. Add walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onions, salt, and pepper to the food processor; purée until very smooth. Mix walnut purée and spinach together; transfer to a serving platter and garnish with pomegranate seeds.