Satsivi

Name: Satsivi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Georgian
Ingredients: Walnuts, shelled — 250 g (2.5 cups); Chicken or vegetable stock — 400 ml (1 2/3 cups); Garlic cloves — 4; Onion, finely chopped — 1 medium; Ground Georgian blue fenugreek (utskho suneli) — 5 g (1.5 tsp); Dried marigold petals (imeretian saffron) — 3 g (1 tsp); White wine vinegar — 20 ml (4 tsp); Salt and cayenne pepper — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

20 min

Prep

25 min

Cook

Ingredients

Walnuts, shelled — 250 g (2.5 cups)
Chicken or vegetable stock — 400 ml (1 2/3 cups)
Garlic cloves — 4
Onion, finely chopped — 1 medium
Ground Georgian blue fenugreek (utskho suneli) — 5 g (1.5 tsp)
Dried marigold petals (imeretian saffron) — 3 g (1 tsp)
White wine vinegar — 20 ml (4 tsp)
Salt and cayenne pepper — to taste

Method

Process walnuts and garlic in a food processor to a fine paste, adding a little stock as needed to help it blend
smoothly.
Sauté onion in a saucepan with a little oil until soft, then add the walnut-garlic paste.
Gradually stir in remaining stock, whisking to combine into a smooth, thick sauce.
Add fenugreek, marigold and cayenne; simmer gently 10-15 minutes, stirring frequently, until the sauce thickens and
oil begins to separate slightly.
Stir in vinegar, season with salt, and cool; serve chilled or at room temperature over poached chicken.

Cultural Background: A rich, creamy walnut sauce spiced with Georgian blue fenugreek, marigold and garlic, satsivi is traditionally served over poached chicken or turkey, especially during Georgian New Year and Christmas celebrations, its name meaning 'cold' as it's typically served chilled.

Tips: • Blending the walnuts as finely as possible gives the smoothest, most luxurious texture. • The sauce naturally releases walnut oil as it simmers — this is a good sign of proper thickening, not something to skim off.

Variations: • Serve warm over freshly poached chicken for a variation on the traditionally cold presentation. • Adjust marigold and fenugreek to taste, as these define the distinct Georgian spice profile.

Storage: Refrigerate up to 4 days in an airtight container.

Reheating: Can be served cold, at room temperature, or gently warmed; do not boil vigorously as the sauce can separate. Nutrition (per serving) Approx. 190 kcal, 4 g protein, 18 g fat, 4 g carbohydrate per 60 g serving.

FAQs: What is satsivi traditionally served with? Poached chicken or turkey, especially for Georgian New Year and festive occasions. Why is it served cold? 'Satsivi' literally means 'cold' in Georgian, and the dish is traditionally prepared and chilled ahead of festive meals.