Description
Satsivi is a celebratory dish from the country of Georgia, often served during winter holidays. It features turkey or chicken in a rich, creamy, and aromatic walnut sauce. The sauce is the star of the dish, flavored with a unique blend of Georgian spices like blue fenugreek and coriander. Served cold, it is a truly unique and delicious dish that showcases the flavors of the Caucasus.
A Taste of History
Satsivi is a cornerstone of Georgian cuisine and has been prepared for centuries. The walnut sauce, "bazhe," is a fundamental part of Georgian cooking and is used in many dishes. Satsivi is traditionally served at the "supra," a Georgian feast, especially for Christmas and New Year.
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours
Ingredients & Nutrition
600 kcal
Calories
45 g
Protein
45 g
Fat
10 g
Carbs
5 g
Fiber
4 g
Sugar
400 mg
Sodium
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Instructions
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Common questions
- 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.
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