Pamidvris Satsebela

Pamidvris Satsebela Recipe - Vegetarian Food from Georgia

Region / culture: Georgia | Preparation time: 10 minutes | Cooking time: 55 minutes | Servings: 6 |

Vegetarian diet

Introduction

Pamidvris Satsebela is a traditional Georgian tomato sauce that is bursting with flavor. This rich and savory sauce is perfect for adding a burst of taste to a variety of dishes.

History

Pamidvris Satsebela has been a staple in Georgian cuisine for centuries. This sauce is typically served with meat dishes, such as grilled chicken or pork, and is also delicious when paired with vegetables or grains.

Ingredients

1 large onion, peeled and finely chopped
2 large garlic cloves, peeled and minced
0.25 cup of corn oil
3 lb (1.36 kg) of ripe tomatoes, cut into eighths
0.5 cup of pitted prunes
1 tsp of salt
1.5 tsp of freshly ground black pepper
2 tsp of paprika
2.25 tsp of ground coriander seed
0.5 tsp of cayenne

How to prepare

In a saucepan, sauté the onions and garlic in the oil until they become soft. Then, add the tomatoes.
Cook the mixture gently, covered, for 45 minutes or until the tomatoes become soft.
Pass the mixture through a food mill or strainer, applying firm pressure on the solids.
Return the sauce to the pan and add the remaining ingredients.
Simmer the sauce, covered, for 10 minutes.
Serve the sauce hot or at room temperature.
The sauce can be stored in the refrigerator for up to a week. Reheat before serving.
If you place the sauce in a sealed jar, it can be stored in the freezer for a long period of time.

Variations

For a spicier version of Pamidvris Satsebela, add more cayenne pepper or red pepper flakes. You can also add chopped fresh herbs, such as parsley or cilantro, for a burst of freshness.

Cooking Tips & Tricks

To enhance the flavor of Pamidvris Satsebela, be sure to use ripe tomatoes and fresh spices. Cooking the sauce slowly allows the flavors to meld together, creating a rich and delicious sauce.

Serving Suggestions

Pamidvris Satsebela is delicious when served over grilled meats, roasted vegetables, or cooked grains. It can also be used as a dipping sauce for bread or as a topping for pasta.

Cooking Techniques

The key to making a delicious Pamidvris Satsebela is to cook the sauce slowly and allow the flavors to develop. Be sure to stir the sauce occasionally to prevent it from sticking to the pan.

Ingredient Substitutions

If you don't have fresh tomatoes, you can use canned tomatoes instead. You can also substitute dried prunes for the pitted prunes.

Make Ahead Tips

Pamidvris Satsebela can be made ahead of time and stored in the refrigerator for up to a week. Simply reheat the sauce before serving.

Presentation Ideas

Serve Pamidvris Satsebela in a decorative bowl and garnish with fresh herbs or a drizzle of olive oil. You can also serve the sauce in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pamidvris Satsebela pairs well with grilled meats, roasted vegetables, or cooked grains. It also goes well with crusty bread or pasta.

Storage and Reheating Instructions

Store Pamidvris Satsebela in an airtight container in the refrigerator for up to a week. Reheat the sauce in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Pamidvris Satsebela contains approximately 200 calories.

Carbohydrates

Each serving of Pamidvris Satsebela contains approximately 10 grams of carbohydrates.

Fats

Each serving of Pamidvris Satsebela contains approximately 15 grams of fats.

Proteins

Each serving of Pamidvris Satsebela contains approximately 2 grams of proteins.

Vitamins and minerals

Pamidvris Satsebela is rich in vitamins and minerals, including vitamin C, vitamin A, and potassium.

Alergens

Pamidvris Satsebela does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Pamidvris Satsebela is a flavorful sauce that is relatively low in carbohydrates and high in healthy fats. It is a great addition to a balanced diet.

Summary

Pamidvris Satsebela is a delicious and versatile sauce that is perfect for adding flavor to a variety of dishes. With its rich and savory taste, this Georgian tomato sauce is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a rainy day in the small village of Pamidvris, nestled in the lush green hills of Georgia. I was visiting my dear friend Nana, who was known throughout the village for her delicious cooking.

As we sat in her cozy kitchen sipping on hot tea, Nana pulled out an old, tattered cookbook that had been passed down through generations of her family. She flipped through the pages until she landed on a recipe for Pamidvris Satsebela. The name alone sounded intriguing, and as I read through the ingredients and instructions, I could already imagine the fragrant aromas that would fill the kitchen as it cooked.

Nana explained that this dish was a traditional Georgian stew made with tender lamb, aromatic spices, and a rich tomato sauce. The flavors were meant to be bold and comforting, perfect for a cold and dreary day like the one we were experiencing. I could hardly wait to give it a try.

With Nana guiding me every step of the way, I set to work preparing the ingredients. The lamb was seasoned with a blend of cumin, coriander, and paprika, and then seared until golden brown. The onions, garlic, and tomatoes were sautéed until soft and fragrant, filling the kitchen with a mouthwatering scent.

Next, I added in the lamb, along with some beef broth and a splash of red wine for richness. The stew simmered on the stove for hours, allowing the flavors to meld together and the meat to become tender and succulent.

As we waited for the stew to cook, Nana regaled me with stories of her own grandmother, who had taught her how to make this dish when she was just a young girl. She spoke of the love and care that went into each step of the process, from selecting the freshest ingredients to stirring the pot with a gentle hand.

Finally, the stew was ready, and we eagerly ladled it into bowls, garnishing each serving with fresh herbs and a dollop of creamy yogurt. The first bite was pure bliss – the tender lamb melted in my mouth, while the spices danced on my tongue. It was a dish that truly captured the essence of Georgian cuisine – hearty, flavorful, and soul-satisfying.

As we sat at the table, savoring each bite, I felt a deep sense of connection to my friend Nana and to the generations of women who had come before us, sharing their love and culinary wisdom through the simple act of cooking. In that moment, I realized that this recipe for Pamidvris Satsebela was more than just a dish – it was a piece of history, a story passed down through time.

And so, as I bid farewell to Nana and the village of Pamidvris, I carried with me not only the memory of that delicious stew, but also the knowledge that food has the power to bring us together, to nourish our bodies and our souls, and to create lasting bonds of love and friendship. The recipe for Pamidvris Satsebela may have originated in a small village in Georgia, but its flavors and traditions would forever hold a special place in my heart.