Red Beans Pkhali

Rinse the red beans thoroughly under cold water and place in a large pot, covering with fresh water by about 3 inches. Bring to a boil over high heat, then reduce to a simmer.

Cook the beans for 60-90 minutes until completely tender and easily mashed between two fingers, stirring occasionally and adding water as needed to keep beans submerged.

While the beans cook, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently, then remove and let cool slightly.

Pulse the toasted walnuts in a food processor until finely ground but not powdery, creating a coarse meal-like texture.

Mince the garlic cloves finely and chop the fresh coriander, celery, and savory shoots into small pieces, keeping them separate.

Drain the cooked beans thoroughly, reserving about ½ cup of cooking liquid, then transfer the beans to a bowl.

Add the ground walnuts, minced garlic, and all fresh herbs to the warm beans, stirring well to combine.

Sprinkle the fenugreek over the mixture and stir thoroughly to distribute the spice evenly throughout the bean paste.

Adjust the consistency by adding reserved bean cooking liquid a few tablespoons at a time until the mixture reaches a thick, spreadable paste consistency.

Cut the pomegranate in half and extract the seeds and juice, folding most of the pomegranate arils into the bean mixture while reserving some for garnish.

Taste and adjust seasoning as needed, then mound the pkhali onto a serving platter, creating small pyramid shapes or spreading into a smooth dome.

Garnish the top generously with reserved pomegranate arils and serve at room temperature or slightly warm with bread.