Khmeli-Suneli – how to prepare it at home

Utscho suneli – in Georgia this is the name for blue fenugreek (shambhala) or dried marigolds (imeretian saffron). In different regions of Georgia "utscho" means different things. Both options are suitable for the basic seasoning. As a replacement you can use: Greek fenugreek (less aroma), ground cilantro in a double amount (if there is no fenugreek or saffron), or turmeric + dried parsley (a simplified replacement). Original utscho suneli can be bought in Eastern grocery shops, at markets from sellers from the region, or ordered online from spice suppliers.

Imeretian saffron is dried marigold petals. Real saffron (the crocus flower) is a completely different spice, more expensive and with a different flavour. You can replace imeretian saffron with: turmeric (1/4 tsp + 1/4 tsp paprika – this gives colour and a light aroma), dried calendula petals (a close analogue of marigolds), or dried chamomile flowers with a touch of turmeric. Without this component the seasoning will be pale both in colour and in flavour.

Classic Georgian dishes with khmeli-suneli: kharcho soup, chakhokhbili (stewed chicken), satsivi (sauce with walnuts), lobio (a bean dish), basturma (cured meat), homemade adjika. I also add it: to a marinade for shashlik (1 tsp per 1 kg of meat), to lamb pilaf, to stewed beef, to vegetable stews. The seasoning suits all meat dishes of Caucasian cuisine. European dishes (pasta, risotto) do not "get on" with it – its aroma is too distinctive.

Standard dosage: 1–2 tsp of seasoning per 1 kg of meat or 1 litre of soup. For kharcho soup – 2 tsp at the end of cooking. For chakhokhbili – 1.5 tsp per 1 kg of chicken. For adjika – 1 tbsp per 1 kg of tomatoes. For a shashlik marinade – 1 tsp + salt + pepper. Add it at the end of cooking (5–10 minutes before it is done) – long boiling "eats up" the aroma. Start with a smaller amount and taste – it is easy to overdo the aroma.