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Satsivi is a classic Georgian dish made with poultry and a rich walnut-based sauce. This traditional recipe combines tender roasted poultry with aromatic spices, garlic, and ground walnuts, creating a deeply flavorful and authentic dish.

Satsivi is a staple of Georgian cuisine, especially popular during festive occasions and traditional feasts known as supras. The dish originates from the Samegrelo region of Georgia and is characterized by its distinctive walnut sauce. It is typically served cold, allowing the flavors to fully develop.

Step 1

Clean and wash the poultry. Place it in a pot, add water, and boil until half cooked. Remove from the broth, place on a baking tray (or foil), and roast in the oven until fully cooked.

Step 2

Skim the fat from the broth. Pass the onions through a meat grinder (or blend them), then sauté them in the broth fat, stirring constantly to prevent burning. Once lightly golden, add them back to the broth.

Step 3

Grind the walnuts twice together with the garlic (or blend until smooth). Add ground saffron, salt, coriander, blue fenugreek, cinnamon, cloves, and pepper. Mix everything thoroughly.

Step 4

Add warm broth to the walnut mixture and stir well until fully dissolved.

Step 5

Place the mixture on low heat and cook gently. Once it starts to boil, continue cooking for 1–2 minutes only, stirring constantly to prevent sticking.

Step 6

Add vinegar and adjust salt to taste.

Step 7

Cut the cooked poultry into pieces, place in a serving dish, and pour the walnut sauce over it. Let it cool and store in a cool place before serving.

• Grind the walnuts very finely for a smooth, creamy texture.
• Stir continuously while cooking the sauce to avoid sticking.
• Let the dish rest well before serving — flavor improves significantly when cooled.

• Calories: ~400 kcal per serving
• High in protein and healthy fats
• Rich in vitamins and minerals