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Georgian Satsivi

Course Main Dish
Cuisine Georgian
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 4
Author International Cuisine


  • 1 whole turkey or chicken
  • 1 lb. peeled walnuts
  • 5 teaspoons coriander ground
  • 1 teaspoon Imeretian saffron
  • 2 teaspoons chili ground
  • 1 teaspoon cinnamon ground
  • 2 cloves
  • garlic 6 cloves
  • 1 medium onion minced
  • 6 egg yolks 4 for chicken
  • salt to taste
  • 1 tablespoon white wine vinegar


  • In a very large pot place the small turkey or chicken and cover with cold water
  • Cook until tender removing froth during cooking.
  • remove the turkey or chicken and place breast side down on a roasting pan, Reserve the water from the pot you will need this later.
  • Place in a preheated 350 degree oven until browned.
  • If using turkey, the meat should be removed off the bones, the chicken can be cut up into pieces.
  • Now mince the nuts, you can use a mortar and pestle or best to use a meat grinder and put the nuts through twice. This is an important step, be sure to reserve any oil for later.
  • To the minced nuts add crushed garlic, saffron, coriander, cloves, cinnamon, chili and salt and mix together.
  • Add the egg yolks and continue mixing.
  • Add in the onion.
  • Using the reserved chicken or turkey stock add it to your mixture until you come up with a creamy consistency.
  • Make sure the mixture is cool and strain it through a sieve and pour it into a pan. Repeat this process 3-4 times until you get it to a very smooth cream like sauce.
  • Bring the sauce in a pot to heat up stirring with a wooden spoon but take care to not let it boil.
  • When the first bubbles appear, remove from the heat and put in your turkey or chicken meat.
  • Let the satsivi cool slightly and add the vinegar and salt to taste. Make sure not to add the vinegar while the satsivi is hot or it can turn black.
  • Serve cold with bread, red wine, and fresh herbs tarragon and cilantro.