Satsivi is a classic Georgian sauce that boasts a rich history in the culinary traditions of Georgia. Its name derives from the word “tsivi” in the Georgian language, meaning ‘cold’ in English, indicating that the dish is often served at room temperature or chilled. Traditionally, satsivi is made with a thick sauce of walnuts and spices, served over cooked poultry, such as chicken or turkey. The sauce is renowned for its creamy texture and vibrant flavor profile, combining the nuttiness of walnuts with the aromatic depth of garlic, coriander, fenugreek, and other spices. This unique blend of ingredients creates a dish that is both hearty and comforting, yet surprisingly fresh and invigorating.
- Walnuts 300 g
- Garlic 3 cloves
- Onion 100 g
- Coriander seeds 5 g
- Dried fenugreek leaves (Utskho Suneli) 5 g
- Ground turmeric 2 g
- Ground cinnamon 2 g
- Ground cloves 1 g
- Chicken broth 500 ml
- White wine vinegar 30 ml
- Salt 5 g
- Black pepper 2 g
- Fresh coriander 10 g
- Begin by grinding the walnuts as finely as possible. A food processor works best for this task. The finer the walnuts, the smoother your sauce will be.
- In a large pan, heat a bit of oil over medium heat. Add the finely chopped onions and cook until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- To the onion and garlic mixture, add the crushed coriander seeds, dried fenugreek leaves, turmeric, cinnamon, and cloves. Stir well and cook for another 2 minutes to allow the spices to release their flavors.
- Stir in the ground walnuts to the spice mixture. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring to a simmer.
- Add the white wine vinegar, salt, and black pepper. Let the sauce simmer on low heat for about 15-20 minutes, or until it thickens to a creamy consistency. Stir occasionally to prevent sticking.
- Taste the sauce and adjust seasoning if necessary. The flavor should be a harmonious balance of nutty, tangy, and aromatic spices.
- Traditionally, satsivi sauce is served over cooked chicken that has been cooled to room temperature. Garnish with freshly chopped coriander before serving.
Storage Tips
Satsivi sauce can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, often resulting in an even richer taste upon reheating. Gently reheat on the stove over low heat, adding a little water if the sauce has thickened too much.
Useful Properties of the Main Ingredient
Walnuts, the main ingredient in satsivi sauce, are an excellent source of antioxidants and omega-3 fatty acids, which are essential for brain health and reducing inflammation. They are also rich in vitamins and minerals, contributing to a heart-healthy diet.
Interesting Facts
- Culinary Heritage: Satsivi is a testament to the rich culinary heritage of Georgia, showcasing the use of walnuts and spices that are central to Georgian cuisine.
- Festive Dish: Traditionally, satsivi is served during the winter holidays, particularly during the Georgian Orthodox Christmas and New Year celebrations.
- Versatility: While chicken is the most common pairing, satsivi sauce can be served with a variety of meats and vegetables, demonstrating its versatility as a staple in Georgian cooking.
Satsivi sauce offers a unique taste experience, blending the richness of walnuts with the complexity of Georgian spices. This classic recipe not only serves as a delicious complement to chicken but also as a culinary journey through the flavors of Georgia.
