Ingredients with Measurements:
- 4 quails
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup walnuts, ground
- 1/2 cup cilantro, chopped
- 1/2 cup parsley, chopped
- 1/2 cup green onions, chopped
- 1/4 cup red wine vinegar
- 1/4 cup pomegranate molasses
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 cups chicken broth
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. Rinse the quails and pat them dry with paper towels. Season them with salt, black pepper, coriander, cinnamon, and cumin.
2. Heat the olive oil in a large pot over medium-high heat. Add the quails and brown them on all sides, about 5 minutes.
3. Remove the quails from the pot and set them aside. Add the chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add the ground walnuts, cilantro, parsley, and green onions to the pot. Stir well and cook for 5 minutes.
5. Add the red wine vinegar, pomegranate molasses, and chicken broth to the pot. Stir well and bring to a boil.
6. Reduce the heat to low and add the quails back to the pot. Cover and simmer for 30 minutes, or until the quails are cooked through.
7. Remove the quails from the pot and set them aside. Using a blender or food processor, puree the walnut mixture until smooth.
8. Return the quails to the pot and pour the walnut sauce over them. Stir well and simmer for 10 minutes.
9. Serve the quail satsivi hot, garnished with chopped cilantro and pomegranate seeds.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the quails, low heat for simmering the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat: 35g
Protein: 28g
Carbohydrates: 14g
Fiber: 3g
Sugar: 6g
Sodium: 890mg
Substitutions for ingredients:
- Chicken can be used instead of quail
- Almonds or cashews can be used instead of walnuts
- Lemon juice can be used instead of red wine vinegar
- Honey can be used instead of pomegranate molasses
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition
- Use different herbs, such as dill or mint, for a different flavor profile
- Add a pinch of saffron for a luxurious touch
Tips and tricks:
- Make sure to brown the quails well before adding them to the pot to develop a rich flavor
- Toast the walnuts in a dry pan before grinding them for extra depth of flavor
- If the sauce is too thick, add more chicken broth or water to thin it out
Storage instructions:
Store leftover quail satsivi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quail satsivi in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the quail satsivi in a shallow bowl, garnished with chopped cilantro and pomegranate seeds.
Garnishes:
Chopped cilantro and pomegranate seeds
Pairings:
- Serve the quail satsivi with a side of rice or bread to soak up the sauce
- A crisp green salad would be a refreshing contrast to the rich flavors of the dish
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered for a few minutes to thicken it up
- If the quails are not cooked through after 30 minutes, continue simmering until they are tender
Food safety advice:
- Make sure to cook the quails to an internal temperature of 165°F to ensure they are safe to eat
- Store leftovers promptly in the refrigerator to prevent bacterial growth
Food history:
Satsivi is a traditional Georgian dish made with a rich walnut sauce. It is typically served with chicken or turkey, but can also be made with other meats or vegetables.
Flavor profiles:
Rich, nutty, tangy, slightly sweet
Serving suggestions:
Serve the quail satsivi with a side of rice or bread to soak up the sauce.
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Region: Georgian