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.
Calories240.9kcal
Proteins5.4grams
Fats23.5grams
Carbohydrates3.9grams
Walnuts
130
g
Cilantro
1
bunch
Garlic
2
clove
Wine vinegar
1
tbsp
Nut butter
1
tsp
Imeretian saffron (marigold)
to taste
Khmeli-suneli
to taste
Sea salt
to taste
Ground black pepper
to taste
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.
- Walnuts: 130 g
2
In a mortar, we grind cilantro with garlic, adding salt and pepper.
- Cilantro: 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.
- Cilantro: 1 bunch
- Walnuts: 130 g
- Imeretian saffron (marigold): to taste
- Khmeli-suneli: to taste
- Nut butter: 1 teaspoon
