Bazhi

4 servings

30 minutes

Bazhi can be prepared in water, or in meat or chicken broth. During Lent, bazhi in water replaces satsivi. You can pour it over potatoes, cabbage or gomi, or just dip bread in it.

Energy value per serving

• Calories: 240.9
• Proteins: 5.4g
• Fats: 23.5g
• Carbohydrates: 3.9g

Ingredients

• Walnuts: 130 g
• Coriander: 1 bunch
• Garlic: 2 clove
• Wine vinegar: 1 tbsp
• Nut butter: 1 tsp
• Imeretian saffron: to taste
• Khmeli-suneli: to taste
• Sea salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Crush the walnuts in a mortar until they turn into a paste. If there is no strength or time, pass the nuts through a meat grinder a couple of times.

   Required ingredients:

   • Walnuts: 130 g

2. In a mortar, we grind cilantro with garlic, adding salt and pepper.

   Required ingredients:

   • Coriander: 1 bunch
   • Garlic: 2 cloves
   • Sea salt:  to taste
   • Ground black pepper:  to taste

3. In a pot, mix cilantro with nuts, saffron, and khmeli-suneli, and pour in cold boiled water until the mixture resembles liquid sour cream. Mix everything thoroughly. You can add a bit of nut oil to the bajy.

   Required ingredients:

   • Coriander: 1 bunch
   • Walnuts: 130 g
   • Imeretian saffron:  to taste
   • Khmeli-suneli:  to taste
   • Nut butter: 1 teaspoon