Bring a large pot of water to boil. Add spinach leaves and cook until just tender, about 1 minute. Let cool, then squeeze dry. Place in a food processor and process until finely chopped, but not overly pureed.

Combine walnuts, onion, garlic, cilantro, fenugreek powder, coriander powder, cayenne, tarragon vinegar and water in a medium bowl. Add chopped spinach and mix well. Season to taste with a little salt.

Cover and refrigerate for 6-8 hours to let flavors melt together.

Use a spoon to scoop out little balls of spinach walnut dip. Form round balls, make an indentation in the center.

Place a few pomegranate seeds in the indentation and sprinkle with fresh chopped cilantro or parsley