Gomi with Pumpkin

Place hominy in a large bowl, cover with cold water, and let soak for 6–8 hours or overnight. If short on time, you can cook unsoaked hominy, but expect to double the cooking time.

Drain the soaked hominy and transfer to a heavy-bottomed pot. Add 4 cups of water and a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer gently until the hominy is tender and starts to break apart, about 1½ hours. Stir occasionally to prevent sticking, adding more water if needed.

While the hominy boils, scrub the pumpkin and cut it into 2-inch cubes – you don't need to peel it if the skin is thin and tender. Place pumpkin in a smaller saucepan, cover with lightly salted boiling water, and cook until just fork-tender but still holding its shape, about 15–20 minutes. Drain and set aside.

While both are cooking, melt butter in a small skillet over medium heat. Add the sliced onion for a rich baste and sauté for 4–5 minutes without browning. If you were in Georgia and using pistachio oil, now is when you'd swap – butter works perfectly too. Stir in the crushed garlic, toasted beaten, salt, and freshly ground black pepper. Lower heat and keep fragrant with a spot of the hominy water.

Very gently in a bowl, mash a few pumpkin cubes into a coarse purée with your potato masher.

When the hominy is very soft – it should look almost like thick cornmeal cereal – vigorously stir in the onion-garlic dressing along with the remaining seasoning. Fold in the roast-and-mashed pumpkin pieces, add hot water to reach your preferred porridge consistency, and slightly hold for 10 minutes. Stir in the handful of chopped coriander roots and cilantro leaves gently to just warm them.

Spoon the lush, filling gomi into heated bowls and – the ultimate twist – scatter over real pomegranate seeds or bright spots of tart sourness that slice the creaminess. Serve with Georgian pickles or a herb-fresh tomato salad. Savour with every hugging spoonful of it!