Satsivi

Place the turkey in a large pot and cover it with water completely. Bring to a boil, skim off the foam, and cook for about an hour. Do not overcook.

Strain the broth and cool it down separately from the bird. Trim excess fat from the turkey; it will be useful later.

Preheat the oven to 180 degrees, place the turkey inside, and put a container of water at the bottom of the oven to help keep the meat juicy. Bake for an hour or until the turkey is browned.

Melt turkey fat in a pan and sauté chopped onion until lightly golden.

Grind walnuts with saffron, black pepper, coriander, cloves, cinnamon, and salt into powder.

Blend the cilantro with a small amount of water, just enough to help the blender. Then strain this green mixture through a sieve or cheesecloth. Only the juice is needed.

Add cilantro juice to the nut mixture and mix well. In a mortar, crush garlic with salt, add it to the nuts, pour in a ladle of broth, and mix.

Cut the turkey into equal parts.

Bring one and a half to two liters of broth to a boil, gradually add the nut mixture while stirring with a wooden spoon, then add the onion while stirring, and finally the turkey.

Bring to a boil, add vinegar, let it simmer for another 5 minutes on low heat, taste for salt and add if necessary. Then remove from heat, let cool, refrigerate and serve the next day.

Then remove from heat, let cool, put in the refrigerator, and serve the next day.