Bazhe Qatami

Bazhe Qatami is a centerpiece dish of the Georgian feast table — whole chicken pieces grilled over embers until charred and smoky, then doused in bazhe, a luxurious cold sauce of ground walnuts, garlic, saffron, and vinegar. The contrast of hot grilled chicken meeting the cool, dense walnut sauce is one of Georgian cuisine's most celebrated sensory pleasures. The dish showcases Georgia's ancient reliance on walnuts, which appear in both savoury and sweet preparations across all regions.

Serves: 4

Ingredients

Chicken

• 1.2 kg (2.6 lb) bone-in, skin-on chicken pieces (thighs and drumsticks)
• 3 tbsp (45 ml) white wine vinegar
• 4 garlic cloves, minced
• 1 tbsp vegetable oil
• 1 tsp salt, ½ tsp black pepper

Bazhe (Cold Walnut Sauce)

• 200 g (7 oz) walnut halves
• 4 garlic cloves
• ½ tsp ground coriander
• ½ tsp khmeli suneli
• ¼ tsp ground fenugreek
• Pinch of ground marigold or saffron threads dissolved in 2 tbsp warm water
• 2 tbsp (30 ml) white wine vinegar
• 100–150 ml (3.5–5 fl oz) cold water, as needed
• 1 tsp salt
• Fresh coriander sprigs and pomegranate seeds, to garnish

Instructions

1. Marinate chicken pieces in vinegar, garlic, oil, salt, and pepper for at least 2 hours in the refrigerator.
2. To make bazhe: grind walnuts with garlic using a food processor or mortar until a coarse paste forms. Add coriander, khmeli suneli, fenugreek, saffron water, vinegar, and salt. Blend, adding cold water tablespoon by tablespoon until the sauce reaches a pourable but thick consistency, like double cream. Taste and adjust. Refrigerate until serving.
3. Prepare charcoal grill to medium heat. Grill chicken pieces skin-side down 10 minutes until skin is crisped and charred in spots. Flip and cook a further 15–18 minutes until juices run clear and internal temperature reaches 74°C (165°F).
4. Transfer hot chicken directly to a serving platter. Spoon generous amounts of cold bazhe sauce over the pieces, letting it pool around them.
5. Garnish with fresh coriander and pomegranate seeds. Serve immediately with warm Georgian bread.

Cook's Notes: The temperature contrast — scorching chicken against cold walnut sauce — is essential to the dish. Do not warm the bazhe. The sauce thickens as it sits; thin with a splash of water if needed.