Bazhi according to the recipe of Georgy and Irina Totibazde
8 servings
60 minutes
Baji is a traditional Georgian sauce made from walnuts that brings a rich, deep flavor to dishes. In the recipe by Giorgi and Irina Totibazde, the nuts are turned into a delicate paste enhanced with aromatic spices: cilantro, khmeli-suneli, saffron, and garlic. Wine vinegar adds a subtle tang that balances the depth of the nutty flavor. The sauce pairs perfectly with roasted chicken that absorbs all its aromas, creating a harmony of textures and flavor notes. Baji is not just a sauce but a symbol of Georgian hospitality and culture; it is served as a festive treat that reveals the warmth and generosity of Georgia's culinary traditions. Each spoonful of this dish is a journey to the heart of the Caucasus where food unites and inspires.
1
Make the baji sauce. For this, grind the nuts into a paste using a meat grinder. Crush the cilantro with garlic in a mortar. Dilute the nut paste with a small amount of boiled water. Add water until the paste resembles the consistency of oatmeal. Add khmeli-suneli, dried ground cilantro, saffron, red pepper, and salt. Mix and pour in vinegar. Mix again.
- Nuts: 500 g
- Coriander: 80 g
- Garlic: 2 cloves
- Khmeli-suneli: 0.5 teaspoon
- Dried cilantro (coriander): 0.5 teaspoon
- Wine vinegar: 1 teaspoon
- Salt: to taste
- Saffron: 0.5 teaspoon
2
Roast the chicken whole in the oven at 180 degrees until a light golden crust forms. Let it cool slightly, cut into portions, and place in the sauce. Let it sit, then arrange on a wide plate.
- Chicken: 2 kg