Bazhe

Directions

• Toast the walnuts in a dry skillet over medium heat until they are lightly browned and aromatic, about 3-5 minutes. Allow them to cool slightly.
• Once the walnuts have cooled, grind them to a paste using a food processor or a mortar and pestle. If using a food processor, be careful not to over-process as it can turn into walnut butter.
• Combine the ground walnuts with the minced garlic, coriander, ground fenugreek, and cayenne pepper in a bowl. Mix until well combined.
• Stir in the red wine vinegar and mix until the ingredients are well incorporated.
• Gradually add the stock to the walnut-spice mixture, stirring continuously. Continue adding the stock until the sauce reaches your desired consistency.
• Transfer the sauce to a saucepan and simmer over low heat for about 10 minutes, stirring frequently to prevent the sauce from sticking. If the sauce becomes too thick, add a little more stock or water.
• Season the sauce with salt to taste. If you prefer a sweeter bazhe, you can also add a bit of honey at this stage.