When people in Georgia celebrate New Year's Eve, Saziwi is an integral part of the festivities. This dish is turkey in a creamy walnut sauce that imbues the meat with a complex aroma.


  • Big chicken breast
  • 2 tablespoons wine vinegar
  • 2 tablespoons butter
  • 30 ml of olive oil
  • 300 g of walnuts
  • ½ chili pepper
  • 1 big onion
  • 3 tablespoons of flour
  • 2 cloves of garlic
  • 1 bunch of coriander
  • 1 tablespoon paprika
  • Salt
  • 1 tablespoon Imeretian saffron
  • 2 tablespoons Chmeli-Suneli
  • Pomegranate seeds


Georgians celebrate their festivals with passion. A festive table with lots of elaborate food is always included. Saziwi is one of the classic dishes of the country bordering the Black Sea. High mountain peaks of the Caucasus with harsh weather and sandy beaches with Mediterranean climate provide a variety of ingredients resulting in an exciting cuisine. Georgian cooking is considered the haute cuisine of the former Soviet Union due to dishes such as Saziwi.

An immensely creamy walnut sauce envelops the turkey meat. The aromatic spice mixture with cinnamon, cloves, coriander and garlic smells wonderful and reminds of nearby Persia. The 'ziwi' in the name of the dish is the Georgian word for cold. It describes and explains how to serve Saziwi. Before the dish is served, let the turkey meat in the sauce cool down to room temperature. During this time, the sauce thickens and intensifies its taste.

Saziwi, detailed photo recipe

1 hour 50 minutes

1. Place the chicken breast into 2 l water and bring to a boil. Cook for 40 minutes.

2. Finely cut the onion.

3. Finely chop the herbs.

4. Crush the walnuts into very small pieces.

5. Remove the chicken breast from broth. Keep the broth aside.

6. Place the meat into an ovenproof dish and brush with butter. Place for 25 minutes into a 180°C hot oven.

7. Season the broth with salt.

8. In a pot, fry onions in a bit of butter.

9. Add flour and stir.

10. Adjoin 250 ml broth. Add all the spices.

11. Simmer for 6 minutes.

12. Add the nuts. Stir everything. Do not boil the sauce, only let it simmer over a small flame.

13. Add vinegar. Purée the sauce with a blender stick, until it has a creamy consistency.

14. Remove the meat from the oven and cut it into big pieces. Place them into the sauce.

15. Heat for 10 minutes without bringing to a boil.

16. Garnish with herbs and Pomegranate seeds. Cool for at least 1 hour in the refrigerator.

17. Serve cold.

Change cookie settings