Bazhe is a velvety, coriander-scented walnut sauce that’s a staple of Georgian home cooking. In Georgia you’ll often find it served chilled as a sidekick to cold boiled chicken, but we love it even more alongside a freshly roasted bird. The heat draws out the spices’ bouquet and the walnuts’ fragrant oils. Dribble walnut oil over the sauce for extra decadence.
This recipe is adapted from a dish made by Meriko Gubeladze, chef of Ninia’s Garden and Shavi Lomi in Tbilisi, Georgia.
Featured in: “The Walnut Whisperers of Georgia.”
- One 3–4 lb. chicken
- Kosher salt and freshly ground black pepper
- 2 tbsp. vegetable oil
- 1 large onion, thinly sliced (3 cups)
- 2½ cups (10 oz.) walnuts, lightly toasted
- 1 tbsp. plus 2 tsp. fresh pomegranate juice
- 1 tbsp. plus 2 tsp. white wine vinegar, plus more as needed
- 1 medium garlic clove, peeled
- 1½ tsp. ground coriander seed, preferably Georgian
- ¾ tsp. ground fenugreek, preferably Georgian blue fenugreek
- ¾ tsp. ground dried marigold petals (aka Georgian “saffron”), or ¼ tsp. ground turmeric
- ¾ tsp. Aleppo pepper or crushed red chile flakes
- Walnut oil, for garnish (optional)