Bazhe

Name: Bazhe
Prep time: 20 min
Cuisine: Georgian
Ingredients: Walnuts, shelled — 200 g (2 cups); Garlic cloves — 3; Warm water — 200 ml (3/4 cup + 2 tbsp); White wine vinegar — 20 ml (4 tsp); Ground Georgian blue fenugreek (utskho suneli) — 3 g (1 tsp); Dried marigold petals — 2 g (1/2 tsp); Salt and cayenne pepper — to taste

The Quirky Foodster Team

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20 min

Prep

0 min

Cook

Ingredients

Walnuts, shelled — 200 g (2 cups)
Garlic cloves — 3
Warm water — 200 ml (3/4 cup + 2 tbsp)
White wine vinegar — 20 ml (4 tsp)
Ground Georgian blue fenugreek (utskho suneli) — 3 g (1 tsp)
Dried marigold petals — 2 g (1/2 tsp)
Salt and cayenne pepper — to taste

Method

Process walnuts and garlic in a food processor to a fine, almost buttery paste.
Gradually add warm water while processing, until the mixture reaches a smooth, pourable, cream-like consistency.
Add vinegar, fenugreek, marigold and cayenne; process briefly to combine.
Season with salt to taste.
Let rest 15 minutes before serving to allow flavours to meld; thin with more water if needed.

Cultural Background: A close cousin of satsivi, bazhe is a Georgian walnut sauce typically thinner and used more broadly as a table sauce, spooned over vegetables, poultry, and used to dress the layered eggplant and walnut dish badrijani.

Tips: • Processing the walnuts thoroughly before adding water gives a much smoother, less grainy final sauce. • Bazhe should be noticeably thinner and more pourable than the thicker satsivi.

Variations: • Use as a dressing for badrijani (rolled eggplant with walnut filling). • Add a squeeze of pomegranate juice for extra tang and colour, a common regional touch.

Storage: Refrigerate in an airtight container up to 3 days.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 130 kcal, 3 g protein, 13 g fat, 2.5 g carbohydrate per 45 g serving.

FAQs: What is bazhe traditionally served with? Poultry, boiled or roasted vegetables, and as a dressing for badrijani (Georgian eggplant rolls). How is it different from satsivi? Bazhe is generally thinner and simpler, without the onion base and longer simmering time of satsivi.