Name: Pumpkin with Walnuts (Gogra Nigvzit გოგრა ნიგვზით)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Serves 6–8
Cuisine: Georgia
Ingredients: 2 tbsp white wine vinegar; 10 g / ⅓ oz / ¼ cup finely chopped fresh coriander / cilantro; ¼ tsp ground fenugreek; ¼ tsp salt; 75 g / 2½ oz / ¾ cup walnut halves; 650 g / 1 lb 7 oz / 4 cups diced steamed or baked pumpkin or squash; 20 g / ⅔ oz / ¼ cup finely chopped spring onion / scallion, greens and whites; ½ tsp coriander seeds, crushed; 3–4 tbsp water; 30 g / 1 oz / ¼ cup sliced Cornelian cherries or dried cranberries; ¼ tsp finely sliced green chilli (optional); 12 toasted walnut halves; 8 g / ¼ oz / 2 garlic cloves, chopped

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

Cornus mas, a flowering tree in the dogwood family, produces Cornelian cherries, beloved by the Georgians for their sour tang. They’re often used in cooking and preserving and are displayed in shiny heaps in the markets in early autumn. You can substitute dried cranberries or sour cherries here, with steamed or baked pumpkin or squash. “This recipe is based on one from Barbara Jorjadze’s cookbook, published in 1885,” says Meriko. “Baked pumpkin will result in a dryer mixture.”