Nuts

Walnuts (nigozi) are the most widely used nut in Georgian cuisine, although Georgians also enjoy hazelnuts (tkhili). Almonds are used less frequently. A very sweet and exotic jam is made from unripe green walnuts that have been treated with slaked lime and alum. Flavored with cardamom and cloves, this jam is a seasonal specialty. Ripe walnuts should be fresh and oily. If they lack aroma, heat them briefly in a dry cast-iron skillet to release their flavor. Georgia’s most famous sauce is satsivi, the main component of which is walnuts. The nuts are ground, then pounded exactingly by hand to a fine paste. In Georgia this pounding is carried out with mortar and pestle until the nuts release a golden oil, prized as a garnish. Once the oil has been drawn off, spices and herbs are added to the nuts, and the mixture is pounded further until it becomes a thick paste. Finally the nuts are forced through a fine sieve to remove any lumps. In the West, this task can be facilitated by the food processor.