Indauris Satsivi


  • 2 bay leaves
  • 4 sprigs of parsley
  • 6 cups of water
  • 4 tablespoons of butter or 1/2 stick
  • 3 onions, peeled and chopped
  • 2 heaping cups of shelled walnuts
  • 6 garlic cloves, peeled
  • 1 1/2 teaspoons of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1 1/2 teaspoons of ground coriander seed
  • 1 1/2 teaspoons of ground marigold
  • 1 1/4 teaspoons of freshly ground black pepper
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of cayenne
  • 3/4 teaspoon of salt
  • 1/4 cup of red wine vinegar


  1. Place the turkey in a stockpot and add the bay leaves, parsley, and water. Bring to a boil, cover and for 45 minutes. Preheat the oven to 350°F.
  2. Remove the turkey to a roasting pan, reserving the stock. Roast for 45 minutes, basting occasionally with the pan juices, until golden. Cut into small pieces and place them in a serving dish. While the turkey is roasting, measure the reserved stock. Cook uncovered, over medium heat to reduce to 4 cups. Set aside.
  3. Next, prepare the sauce. In a heavy skillet, melt butter and add the chopped onions. Saute until transparent.
  4. Grind the walnuts together with garlic, then add to the onions, stirring well. Return this mixture to the food processor or meat grinder and grind again to make a paste. Place the paste in the skillet and stir in the remaining ingredients except for the vinegar. Continue to cook over low heat, stirring, for a few minutes. Gradually pour in the 4 cups of the reserved stock. Cook over low heat, stirring occasionally, for 20 minutes, then stir in the wine vinegar. (The sauce will not be very thick.)
  5. Pour the sauce over the turkey and allow the satsivi to cool. Serve at room temperature. I also like to make corn meal as an additive to the dish and pour the sauce over it also.

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