Bazhe
An authentic Georgian cold sauce made from raw walnuts, garlic and spices — thick, velvety and richly nutty.
Ingredients
- walnuts400 g
- garlic3 cloves
- ground coriander seeds1 tsp
- Imeretian saffron1 tsp
- blue fenugreek1 tsp
- ground red pepper0.5 tsp
- wine vinegar1 tbsp
- water100 ml
- salt1 to taste
- nut oil released from the nuts1 tsp
Instructions
Pick over 400 g walnuts and grind them in a mortar or food processor into a fine, moist crumb, without toasting.
Keep grinding the walnuts until they start releasing their oil; set aside 1 tsp of this oil for serving.
Add to the walnut paste 3 minced garlic cloves, 1 tsp ground coriander seeds, 1 tsp Imeretian saffron (marigold), 1 tsp blue fenugreek, 1/2 tsp ground red pepper and salt to taste.
Pour in 1 tbsp wine vinegar and grind the mixture thoroughly.
Gradually stir in 100 ml boiled, cooled water, 1–2 tbsp at a time, until the sauce is smooth and has the thickness of sour cream.
Cover the sauce and let it stand for 20 minutes at room temperature so the spices release their aroma.
Stir the bazhe, adjust the thickness with the remaining water if needed, and drizzle the reserved walnut oil on top.
Serve cold or at room temperature with boiled or roasted chicken, fish, vegetables, ghomi or bread.
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