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) put 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.^[1]

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.^[1] 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.^{[citation needed]}

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.^[2][3]

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.^{[citation needed]}

• Bazhe
• Nigvziani badrijani
• List of sauces