Lobio Nigvzit

Lobio Nigvzit is a cornerstone of the Georgian table — a cold, richly spiced kidney bean salad bound together with pounded walnuts, blue fenugreek, and cider vinegar. It is eaten at room temperature as a starter or side dish and is equally at home on a festive supra spread or packed into a lunchbox.

Serves: 4

Ingredients

• 400g (14 oz) canned kidney beans, drained and rinsed (or 200g/7 oz dried, soaked and cooked)
• 100g (3.5 oz) walnut halves
• 1 medium red onion, finely diced
• 2 cloves garlic
• 2 tbsp (30 ml) red wine vinegar
• 1 tsp ground blue fenugreek (utskho suneli)
• 1 tsp ground coriander
• 0.5 tsp ground marigold (imeruli zafrana) or turmeric
• 0.5 tsp dried chili flakes
• 1 tsp salt
• Small bunch fresh coriander (cilantro), roughly chopped
• Small bunch flat-leaf parsley, roughly chopped
• 2 tbsp (30 ml) cold water

Instructions

1. In a food processor or mortar, pound the walnuts and garlic with the salt until a coarse, oily paste forms — about 2 minutes by hand. Do not over-process; small walnut pieces add welcome texture.
2. Transfer the walnut paste to a bowl. Stir in the red wine vinegar, blue fenugreek, ground coriander, marigold, and chili flakes. Loosen with the cold water to a thick dressing consistency.
3. Add the kidney beans to the bowl and fold gently until every bean is coated. Add the diced red onion and fold again.
4. Allow the salad to rest at room temperature for at least 15 minutes so the flavours meld, then stir in the fresh coriander and parsley.
5. Taste and adjust salt or vinegar. Serve at room temperature garnished with a few walnut halves and a sprig of parsley.

Cook's Notes: Blue fenugreek (utskho suneli) is the signature spice of Georgian cooking and is available at Eastern European or Middle Eastern grocers. If unavailable, substitute a small pinch of regular fenugreek plus a pinch of celery seed. The salad keeps well refrigerated for up to three days — bring back to room temperature before serving.