Satsivi (Georgian საცივი - a cold dish) is a sauce in Georgian cuisine. Also by the name of the sauce can be called a cooked dish. Boiled poultry, mainly chicken/chicken with satsivi sauce, called simply "satsivi" is the most widespread of dishes with this sauce. However, we should keep in mind that this sauce can be served with turkey (according to the somewhat conservative opinion of V. Pokhlyobkin, the real Satsivi is made only with turkey), goose, duck, other meat and even fish.
Sterlet in satsivi sauce
A distinctive feature of the sauce (also called baje sauce) is the use of a large amount of chopped walnuts in it. The set of spices and spices for the sauce is also relatively constant, and necessarily includes cinnamon, Imereti saffron (or just saffron), coriander, garlic, pepper, optionally chopped suneli, as well as acidifier in the form of wine vinegar, lemon or pomegranate juice, etc. Set of herbs in the sauce can be different, necessarily used coriander. In some areas of Georgia, the sauce is thickened with egg yolks, in case of insufficient amount of walnuts, and almost universally use flour for thickening.
Satsivi sauce belongs to the typical group of sauces in Georgia, where oils are mixed with fruits, berries, juices, or, as in this case, with nuts. Satsivi sauce has about half a dozen varieties, but the general principle and components of cooking are relatively constant.
There are also vegetarian versions of the dish, in which eggplant and cauliflower are used instead of meat.
3] Among the similar dishes to satsivi (boiled poultry meat with walnut paste sauce) one can mention Çerkes tavuğu (chicken in Circassian style), which entered Turkish and later Levantine and Egyptian cuisine during the Ottoman Empire, as well as a similar dish akuz, popular in Northern Iran (Mazenderan province