Kharcho with Walnuts

History of Kharcho With Walnuts

In Megrelian cuisine, Kharcho with walnuts is more common. In Guria and Imereti, it is also widespread. It is similar to Satsivi in terms of consistency, but the preparation technique for these dishes is radically different.


  • Beef – 1 kilogram
  • Crumpled walnuts – 800 grams
  • White onions – 110-120 grams
  • Crumpled garlic – 50 grams
  • Oil – 100 grams
  • Tomato paste – 35 grams
  • Kharcho seasoning – 50 grams
  • Blue Funegreek (Utskho Suneli) – 30 grams
  • Dry coriander – 30 grams
  • Black pepper – 20 grams
  • Red pepper flakes – 10 grams
  • Saffron – 15-20 grams


Dice beef into cubes and place them in a stock pan. Finely dice the white onion, place it in the pan, add the oil, and simmer on low heat. When the onions have turned a light golden color, add the tomato paste and garlic and continue to cook together. Add in the beef broth and cook until the onion begins to soften. Along with the pepper and salt, add the crumbled walnuts. Stir in the onion mixture. Slowly pour in the broth and cook on low heat. Stir until it boils, then add the cooked beef and simmer for another 4-5 minutes. Allow the flavors to simmer sit for 3-4 hours after turning off the gas stove.