ساتسيفي

ميزة جديدة: يسعدنا أن نقدم لكم حاسبة التغذية لدينا! يرجى التعامل مع هذه القيم على أنها تقديرية، حيث يتم حسابها تلقائيًا. للاحتياجات الغذائية المحددة، يوصى دائمًا باستشارة أخصائي.

• 3 lbs/ 1.4 kg ديك رومي أو دجاج
• 1 lb/ 454 g, finely ground جوز
• 1 , chopped بصل
• 4 cloves ثوم
• 1 tsp each كزبرة، حلبة زرقاء، بتلات القطيفة
• 0.5 tsp قرفة
• 2 tbsp خل نبيذ أبيض

What is satsivi?

A Georgian dish of poultry in a thick walnut sauce, spiced with coriander, blue fenugreek and marigold, and served cold. The name refers to the sauce, which is also used with fish and vegetables.

Why is satsivi served cold?

It is meant to be. The dish is cooled completely and refrigerated before serving - the sauce thickens as it chills and the walnut and spice flavours settle and deepen.

Turkey or chicken?

Either. The recipe calls for 3 lbs (1.4kg) of poultry, boiled until fully cooked and cut into serving pieces. Turkey is the more traditional choice for a Georgian holiday table.

Where do I find blue fenugreek and marigold petals?

Both are sold by Georgian and Eastern European grocers and online, often labelled utskho suneli (blue fenugreek) and imeretian saffron (dried marigold). They are what makes the sauce taste Georgian rather than simply nutty.

How do I get the sauce smooth?

Grind the walnuts with the garlic in a food processor until they form a paste, then whisk the reserved poultry broth in gradually - about 4 cups - rather than all at once. Simmer for 10 minutes to bring it together.

Can I make it ahead?

Yes, and you should. The dish needs to cool and chill before serving anyway, so making it a day ahead fits the recipe rather than compromising it.