Satsivi — Walnut-Sauced Turkey

The showpiece dish of the Georgian New Year table — poached turkey served cold in a thick, spiced
walnut sauce enriched with saffron-like Imeretian marigold. Satsivi takes two days to make properly
and rewards every minute. The sauce should be so thick the turkey pieces stand up in it.

FASTING LEVEL: Non-Fasting (turkey, walnuts)

SERVINGS: 8
TIME: 4 hours active (plus overnight chilling)

INGREDIENTS:
For the turkey:
- 1 small turkey (3 kg) or 2 kg turkey legs and thighs
- 3 litres water
- 2 large onions, halved
- 3 bay leaves
- 10 whole black peppercorns
- 2 teaspoons salt

For the satsivi sauce:
- 600 g walnuts
- 6 cloves garlic
- 2 large onions, very finely diced
- 1 litre reserved turkey broth, strained
- 3 tablespoons white wine vinegar
- 2 teaspoons ground coriander
- 2 teaspoons dried blue fenugreek
- 2 teaspoons dried marigold (imeruli saffron) — essential
- 1 teaspoon cayenne
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground cinnamon
- 4 tablespoons butter
- Salt and black pepper
- Fresh cilantro and pomegranate seeds, for garnish

METHOD:
Day 1:
1. Place turkey in a large pot with water, halved onions, bay leaves, peppercorns, and salt. Bring to a simmer, skim foam, and cook gently for 90 minutes until turkey is fully cooked (74C / 165F internal).
2. Remove turkey; cool. Strain broth and reserve 1 litre.
3. Remove turkey meat from bones in large pieces. Discard skin and bones.

Day 2:
4. Make the sauce: process walnuts in a food processor with garlic and 2 teaspoons salt until they form a thick paste. Gradually drizzle in 200 ml of the reserved broth until a smooth paste forms. Squeeze the paste through cheesecloth — reserve both the liquid (walnut oil) and the pulp. (Skip this step if you want a more rustic sauce; most home cooks do.)
5. Melt butter in a large saucepan. Sauté diced onions for 10 minutes until soft but not coloured.
6. Add coriander, fenugreek, marigold, cayenne, cloves, and cinnamon. Cook 1 minute.
7. Whisk in walnut paste gradually, then slowly add remaining reserved broth. Whisk until smooth. Simmer gently 10 minutes — the sauce should thicken considerably. Add more broth only if absolutely necessary; satsivi should be thick.
8. Stir in vinegar. Taste and adjust salt and sourness.
9. Arrange turkey pieces in a deep serving dish. Pour sauce over, ensuring pieces are fully covered.
10. Refrigerate at least 4 hours, preferably overnight. The sauce will set into a soft gel.
11. Bring to room temperature before serving. Garnish generously with cilantro and pomegranate seeds.

NOTES:
- Satsivi is ALWAYS served cold or at room temperature, never hot. The walnut sauce changes character when chilled — this is the point.
- Imeretian marigold (ყვითელი ყვავილი) is the most important spice. It gives satsivi its golden colour and distinctive flavour. Without it, the dish is not satsivi.
- Chicken can substitute for turkey in a smaller household — use 1.5 kg chicken and reduce poaching time to 60 minutes.
- This is the traditional centerpiece of Georgian New Year's Eve, but equally appropriate for Pascha and other feast days.

NUTRITION (per serving, approximate):
Calories: 620 | Protein: 42 g | Carbohydrates: 12 g | Fat: 46 g | Fibre: 5 g