Difference between revisions of "Bazha"
RealRecipes (talk | contribs) m (Text replace - "Category:Georgian Vegetarian" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 14: | Line 14: | ||
* [[saffron]] and fresh [[parsley]] to taste | * [[saffron]] and fresh [[parsley]] to taste | ||
| − | == | + | == Procedures == |
# In a CuisinArt or using a hand blender (or mortar and pestle if you want the workout) combine walnuts, garlic, yellow onion, olive oil, and water. | # In a CuisinArt or using a hand blender (or mortar and pestle if you want the workout) combine walnuts, garlic, yellow onion, olive oil, and water. | ||
# Add salt, pepper, coriander, saffron, and parsley to taste. | # Add salt, pepper, coriander, saffron, and parsley to taste. | ||
Latest revision as of 07:10, 14 July 2012
Description
This is based on Georgian (as in post-Soviet) cuisine, but it’s my own recipe, which means that it’s very flexible with ingredients and quantities. It goes great with grilled vegetables, especially eggplant. Garnish with a few pomegranate seeds. I’ve also used it as a base sauce for frying up chicken and serving with saffron rice.
Ingredients
- ½ pound walnuts
- 2 cloves fresh garlic (or to taste)
- ½ of a medium yellow onion
- virgin olive oil
- warm water (not boiling)
- salt
- pepper
- ground coriander
- saffron and fresh parsley to taste
Procedures
- In a CuisinArt or using a hand blender (or mortar and pestle if you want the workout) combine walnuts, garlic, yellow onion, olive oil, and water.
- Add salt, pepper, coriander, saffron, and parsley to taste.
- Grind it up until the consistency is sauce-like and the taste is delicious.
