Bazhe

Ingredients

• 8¾ ozwalnutsraw, as fresh and oily as possible
• 3 clovesgarliccrushed with salt in a mortar
• 1 tspblue fenugreekground
• 1 tspGround corianderdried coriander leaf as an alternative
• 1 tspground marigoldground
• ½ tspground red pepperhot or as sweet paprika, to taste
• saltto taste, crushed with the garlic
• 1½ tbspwine vinegarstirred in at the end
• ¾ cupwaterlukewarm, added gradually
• 1 bunchcilantrofinely chopped or crushed in
• 1 tspkhmeli suneliadditional in one source only (optional)
• 1 pinchcinnamonadds a sweetish note (optional)
• 2 tbspspiced corn oil with red pepper and marigoldfor drizzling; walnut oil as an alternative (optional)
• 2 tbsppomegranate juiceinstead of vinegar (optional)
• 1⅓ lbchicken breast filletfor the salad version only, marinated in ajika and grilled (optional)
• 6⅓ ozalmondsbazhe version made with almonds instead of walnuts (optional)

Method

1. Grind the walnuts in a blender, through a meat grinder or in a mortar to a fine, slightly oily paste – stop well before it turns into nut butter.
2. Crush the garlic with salt in a mortar until smooth, working in two thirds of the finely chopped fresh cilantro as you go; set the rest aside for garnish.
3. Add the blue fenugreek, ground coriander seed, Imeretian saffron (dried marigold) and ground red pepper to the garlic paste; if you prefer, dissolve the spices and garlic in a little water first.
4. Mix the spice paste thoroughly into the ground walnuts so everything is evenly combined.
5. Work in the boiled, lukewarm water a little at a time, stirring constantly, until the sauce has the consistency of pourable sour cream.
6. Stir in the white wine vinegar and taste for salt, acidity and garlic.
7. Let the bazhe sit at room temperature for at least 30 minutes so the spices can come together.
8. If you like, pour the spiced oil over the top, scatter with the reserved cilantro and serve at room temperature or lightly chilled – the sauce is never heated.

Tips and variations

Pomegranate juice in place of the vinegar gives a fruitier acidity, and a teaspoon of khmeli suneli or a pinch of cinnamon in the spice mix adds a gently sweet note. The spiced oil is worth starting the day before: steep ground red pepper and marigold in corn oil, strain the next day and pour it over the finished sauce – walnut oil works too. Bazhe is classically served with ghomi, roast chicken or fish, and it's very good with broccoli steamed for 10 minutes. For a warm salad version, marinate chicken breast fillet in ajika with olive oil, lemon juice and spring onion, grill it and arrange with romaine and cucumber – dressed with a bazhe made from almonds plus red curry paste and tom yam paste, garnished with flaked almonds.