Satsivi

Satsivi

Chicken satsivi garnished with pomegranate seeds
Course	Sauce, appetizer
Place of origin	Georgia
Main ingredients	Walnuts
Media: Satsivi

Satsivi (Georgian: საცივი, romanized: satsivi, lit. 'cold dish'; also known as chicken in walnut sauce) is a Georgian dish. It is made using poultry (such as chicken or turkey) putted into a walnut sauce, typically seasoned with salt, pepper, garlic, fenugreek, coriander and cinnamon. The term satsivi is also used as a generic name for a variety of poultry made with the walnut sauce.

Description

Satstivi is a Georgian dish made with walnut sauce and served cold, either as a dipping sauce for boiled or fried turkey or chicken. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs (usually Imeretian saffron and fenugreek), vinegar, cayenne pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to the nut- or legume-based paste sauces to the south such as the hummus (which often contains garlic, lemon juice as a souring agent, and tahini, or sesame butter/paste) varieties found in Syrian, Lebanese, or generically Levantine cuisine.

Sterlet with walnut sauce

Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts. The dish as a whole is usually also referred to as satsivi. There are also vegetarian varieties of this dish made with eggplants or cauliflower.

Walnut sauce

A similar dish of boiled chicken with walnut paste is known as Circassian chicken in Turkish, Levantine, and Egyptian cuisine, as well as "Aquz" in the Caspian cuisine of Northern Iran.

See also

• Bazhe
• Nigvziani badrijani
• List of sauces