Garo

January 22, 2021

Garo - kvalifood.com

Garo is a Georgian walnut sauce made with chicken stock, lemon juice, and fresh cilantro. It belongs to the family of Georgian walnut sauces alongside bazhe and satsivi, but stands apart because the sauce is simmered with stock rather than served raw. It pairs with roasted or grilled chicken and fried fish.

Makes ca. 350 ml

Ingredients

120 g walnut halves (or pieces)
120 ml chicken stock (or vegetable stock)
2 tbsp fresh lemon juice
25 g fresh cilantro, leaves and tender stems
2-3 cloves garlic (ca. 10-15 g), peeled
1 tsp ground coriander seed
1 tsp ground blue fenugreek (utskho suneli)
1/2 tsp ground turmeric
1 pinch cayenne pepper (optional)
salt, to taste

Directions

Grind the walnuts and garlic in a food processor until finely ground – coarse meal, not a paste.
Add the cilantro and pulse until it is chopped into the walnut mixture.
Transfer to a small saucepan. Stir in the stock, lemon juice, coriander, fenugreek, turmeric, and cayenne if using.
Bring to a gentle simmer over medium-low heat. Cook for 10 minutes, stirring occasionally. The sauce will thicken slightly and the raw spice flavors will mellow.
Season with salt. If the sauce is too thick, add a splash more stock. If too thin, simmer a few more minutes.
Serve warm or at room temperature alongside roasted chicken, fried fish, or roasted vegetables.

Notes

Blue fenugreek (utskho suneli) is the traditional Georgian spice. Standard ground fenugreek seeds are more bitter – use half the amount if substituting.
For a pomegranate variant (common with fish), replace lemon juice and stock with 120 ml pomegranate juice and 120 ml water. Add 2 tbsp tomato paste and 1 tbsp minced hot pepper. Saute 2 chopped onions in butter before adding the walnut paste. Omit cilantro, fenugreek, and turmeric.
The sauce can also be made without simmering – just let it rest at room temperature for 2 hours for a fresher-tasting result.
Keeps refrigerated for 3-4 days. Bring to room temperature before serving.