RCI-SC.005.0013.001
Bazha
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.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- ½ pound
- 2 cloves
- of a medium yellow onion½ unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- saffron and fresh parsley to taste1 unit
Method
1
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Transfer to a plate and let cool slightly.
2
Coarsely chop the toasted walnuts and place in a mortar and pestle or food processor. Add the garlic cloves and continue grinding or pulsing until the mixture forms a coarse paste with some texture remaining.
3
Finely dice the half yellow onion. Heat the virgin olive oil in a large pan over medium heat, then add the diced onion and sauté for 2-3 minutes until softened and translucent.
4
Add the walnut-garlic paste to the pan and stir well to combine with the oil and onion. Cook for 1-2 minutes, stirring constantly to prevent sticking.
5
Pour the warm water into the pan gradually while stirring to incorporate smoothly, creating a sauce-like consistency. Avoid lumps by stirring continuously as you add the water.
6
Season the bazha with salt and pepper to taste. Add the ground coriander and stir until evenly distributed throughout the sauce.
7
Simmer the mixture over low heat for 5-8 minutes, stirring occasionally, until the flavors meld and the sauce reaches a slightly thickened consistency.
6 minutes
8
Adjust seasoning as needed, then finish with a pinch of saffron and a generous handful of fresh parsley, stirring gently to incorporate.
9
Transfer the bazha to a serving bowl while still warm. Serve as a sauce or dip alongside bread, vegetables, or grilled meats.