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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Parsley - the jewel of herbs, both in the pot and on the plate."
-
Albert Stockli, Chef

The refrigerator light goes on...

I read a lot of cooking magazines and watch a lot of cooking shows. Occasionally I listen to "The Splendid Table" (usually only when I am in the car). I was running errands the other day and heard Martha Rose Shulman talking about Chermoula, a Georgian cilantro sauce. Her description was so vivid and rich I went right home and began researching. I found almost as many names for this recipe as different versions.

As with most recipes, there were different things that appealed to me about each version. Most of this recipe comes from the Kindzis Satsebela that I found at the aboutgeorgia.ge website. I changed a few items to more common ingredients and lightened it up a bit. Like Ms. Shulman, I used dried apricots because the Georgian apricot "leather" is not widely available. I do think, however, that soaking the apricots longer and using the liquid lends a silkier texture.

Curly Parsley

You will find two types of fresh parsley to choose from in most markets—Flat-leaf (or Italian parsley) and curly parsley. Curly parsley is by far the more common, and while both add a bright, fresh taste to recipes, the curly variety has much less flavor than Italian parsley. Look for dark green leaves that have tight curls with no wilting or yellowing.

All parsley remains fresher when kept moist. Rinse the parsley and trim the bottom of the stems. Place the bunch in a glass or small vase like you would a flower arrangement and then place them in the back of the fridge.

The flavor of dried parsley isn't worth the effort to take the bottle off of the shelf at the grocery.

Georgian Cilantro Sauce

Servings = 12 | Serving size =3 tablespoons sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well for about 5 days in the refrigerator and goes really well on sandwiches.

1 quart	water
1/4 lb	dried apricots
2 ounces	walnuts
2 cups	cilantro leaves and stems
1 cup	curly parsley
1/4 cup	fresh basil
1 tsp	fresh tarragon
1/2 tsp	salt
	fresh ground black pepper (to taste)
2 cloves	garlic
1/4 small	white onion
1/2	lemon (juiced)
2 Tbsp	olive oil

Place the water in a small pot over high heat. Add the apricots. When the water boils, let the apricots cook for one minute. Remove from heat and strain out the apricots, reserving about 1 cup of the water. Place the apricots in a small bowl and cover the apricots with the reserved water.

It's best to let the apricots soak overnight, but they need to soak at least 3 hours.

After the apricots have soaked, place them in a blender along with any liquid remaining in the bowl. Add the walnuts, cilantro, parsley, basil, tarragon, salt, pepper, garlic, onion, lemon juice and olive oil.

Puree until smooth.