Satsivi with dried apricots and persimmon
6 servings
60 minutes
Satsivi with dried apricots and persimmons is an exquisite Georgian dish that combines a rich walnut sauce with tender turkey meat. The origins of this recipe trace back to traditional Georgian cuisine, where walnut sauce is one of the most iconic elements. In this version, dried apricots and persimmons are added, giving the dish a subtle sweetness and fruity notes. Sweet sherry and spices enhance the flavor, making it complex and layered. The dish turns out tender, slightly spicy, and refreshing. It is perfect for both festive gatherings and cozy family dinners. Serving it with pomegranate seeds and fresh herbs makes it not only delicious but also aesthetically appealing.
1
Place the turkey in a saucepan, pour in chicken broth, add an onion, carrot, cilantro stems and roots, and coriander. Bring to a boil and simmer for about an hour.
- Turkey thigh fillet: 400 g
- Turkey breast: 400 g
- Chicken broth: 400 ml
- Onion: 1 piece
- Carrot: 1 piece
- Cilantro: 30 g
- Coriander seeds: to taste
2
Strain the turkey broth into a clean saucepan, add turmeric, and mix with a whisk over low heat. Add walnuts and remove from heat.
- Turmeric: 1 tablespoon
- Walnuts: 100 g
3
Heat olive oil in a pan, add sugar, salt, and diced apricots. Cook for 5 minutes while stirring, then add sherry.
- Olive oil: 50 ml
- Sugar: 25 g
- Salt: to taste
- Dried apricots: 200 g
- Pedro Ximenez sweet sherry: 100 ml
4
Slice the dates and add them to the dried apricots, adding white pepper. Sauté until a light caramel crust forms and remove from heat.
- Persimmon: 400 g
- Ground white pepper: to taste
5
Blend the broth with garlic, shallots, tahini, wine vinegar, cilantro, and parsley.
- Chicken broth: 400 ml
- Walnuts: 100 g
- Garlic: 3 cloves
- Tahini: 0.5 tablespoon
- White wine vinegar: 50 ml
- Cilantro: 30 g
6
Cut the boiled turkey into large pieces, transfer to a bowl and pour the meat with nut sauce. Season with salt and pepper, mix and let it cool.
- Salt: to taste
- Ground white pepper: to taste
7
Place pieces of turkey on a plate, drizzle with plenty of sauce, and arrange dried apricots and persimmons nearby. Garnish with pomegranate seeds and fresh herbs.
- Persimmon: 400 g
- Dried apricots: 200 g
