This is Georgian-born Narimanishvili"s reworked version of his motherland"s beloved vegetarian dish: pkhali (the "kh" is pronounced as a deep, guttural "h"). Held together with a seasoned walnut paste known as bazhe, the moulded balls are typically made with vegetables like aubergine and chard. But in the spirit of Georgians" resourcefulness, everything from unused celery leaves to wilting parsley finds its way into pkhali, making it the perfect leftover dish.