INGREDIENTS

• 500 g. of peeled walnuts;
• 1 tbsp. ground Imeretian saffron;
• 1 tsp. ground hot red pepper;
• 3—4 cloves of garlic;
• 1 tbsp. white wine vinegar;
• salt;
• a large bunch of cilantro.

METHOD

1. Boil 500 ml. of water and chill it. Pass the walnuts, peeled from the shell and partitions, through a meat grinder with a fine grate. You should get a homogeneous mass.
2. Grind garlic with salt in a mortar until a homogeneous mass, and together with Imereti saffron and pepper, add to the ground nut. Mix thoroughly.
3. Transfer the crushed nut mass to a ceramic or glass dish. Gradually pouring boiled cooled water, bring the sauce to the state of liquid sour cream. Add white vinegar. Add salt and pepper if necessary.

You can add a teaspoon of cilantro juice or chopped greens to the prepared bage sauce. Serve cooked sauce with meat or fish.