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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":507,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":432,"prepMinutes":488,"cookMinutes":551,"difficulty":552,"course":553,"diet":555,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":545,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Skin-on chicken carries plenty of its own fat, and browning it dry over medium heat renders that fat out to cook the onions in. It gives a cleaner, more chicken-tasting sauce than adding a neutral oil, and it is how the dish is traditionally started. If your chicken is skinless, add a tablespoon of oil to get things moving.","Why do you brown the chicken without any oil?",{"answer":398,"question":399},"You can, but it is a compromise. Breast meat has no connective tissue or skin to enrich the sauce and goes stringy over the 25 minutes the onions need. If breast is what you have, brown it, remove it, cook the sauce fully, and return it for only the last 8 minutes.","Can I use chicken breast?",{"answer":401,"question":402},"Khmeli suneli is the standard Georgian dried spice blend, built around coriander seed, blue fenugreek, marigold petals and summer savory. It is what makes many Georgian dishes taste specifically Georgian rather than generically Mediterranean. It is not essential here — the fresh herbs do most of the work — but a jar transforms the background of the sauce.","What is khmeli suneli and do I need it?",{"answer":404,"question":405},"Take the lid off and simmer harder for 8–10 minutes before adding the herbs, until the sauce coats a spoon and small pools of orange fat separate at the edges. Watery chakhokhbili almost always means out-of-season tomatoes or too much liquid from a tin; next time drain the tomatoes or increase the onion slightly.","My stew came out watery. How do I fix it?",{"answer":407,"question":408},"Not usually. It is warm and aromatic rather than hot, and heat is added at the table with ajika paste or fresh chilli if anyone wants it. The recipe includes an optional chilli for background warmth; leaving it out changes nothing important about the dish.","Is chakhokhbili spicy?",[410,411,412,413,414,415],"Use bone-in, skin-on thighs and drumsticks. Breast meat dries out over the long onion stew and gives the sauce nothing back.","Start the chicken in a completely dry heavy pan, skin down, over medium heat. It will stick briefly and then release itself once the skin is properly browned.","Slice the onions thick rather than dicing them. They should melt into soft strands you can still see in the finished sauce, not disappear.","If your tomatoes are pale and out of season, use good tinned plum tomatoes plus a spoon of tomato paste — flat winter tomatoes make a watery, sour stew.","Chop the herbs coarsely and at the last minute. Finely minced coriander bruises and turns muddy before it ever reaches the pan.","Let the finished stew stand off the heat for five minutes with the lid on. The sauce tightens and the herbs perfume the whole pot.","🍅","Chakhokhbili is the Georgian answer to a weeknight chicken stew, and its trick is that almost no liquid goes into the pot. Chicken pieces are browned in a dry pan until they render their own fat, then buried under sliced onions and chopped tomato and left to collapse into a thick, orange, garlicky sauce that comes entirely from the ingredients themselves. The flavour is bright and tomato-forward with a warm base of coriander seed, and then at the very end an almost unreasonable quantity of fresh herbs goes in off the heat — coriander leaf, basil and tarragon — so the whole pot smells green and raw over the deep cooked sweetness underneath. It is done in under an hour and needs only bread.","The name gives away an older dish. Khokhobi is the Georgian word for pheasant, and chakhokhbili began as a way of cooking wild game birds brought back from the hunt — birds too lean and too tough for roasting, better broken down and stewed with onion and whatever fruit or tomato was around. Domestic chicken replaced pheasant over the last century as hunting declined and poultry became cheap, and the name simply stayed put, the way dishes often keep the name of an ingredient they no longer contain.\n\nTomatoes are the newer part of the story. They only became common in Georgian kitchens in the nineteenth century, and older versions of this stew leaned instead on sour plums or the dried fruit leather called tklapi for acidity. You can still find cooks in Kakheti who add tkemali plum sauce to the pot rather than extra tomato, and the result is sharper and less sweet. Both are considered correct; the tomato version simply won on availability.\n\nWhat has not changed is the herb finish, which is the part visitors most often get wrong when they try to reproduce the dish. Georgian cooking treats fresh herbs as a bulk ingredient rather than a garnish, and chakhokhbili takes a genuinely large handful — coriander leaf above all, with basil and tarragon behind it — stirred in after the pan comes off the heat so their volatile oils are not cooked away. Add them five minutes early and you get a pleasant tomato chicken. Add them at the end, cover the pan, and let them wilt in the residual heat for two minutes, and you get the dish Georgians recognise. It arrives at the table in the pan it was cooked in, with bread for the sauce and nothing else required.","Chakhokhbili keeps 3 days refrigerated and genuinely improves overnight, as the tomato sweetness and the coriander settle into each other. Reheat gently in a covered pan, and stir in a fresh handful of chopped herbs at the end — the first batch will have faded to almost nothing. It freezes well for 2 months, though the herbs do not survive the process at all, so freeze it before the herb stage if you can and finish it after thawing.",[421,422,423,424],"Dry-browning the chicken first renders enough fat to cook the onions, which is where the depth in the sauce actually comes from.","No added stock or water — the recipe is timed so the onion and tomato give up exactly enough liquid.","The herbs go in off the heat, in the quantity Georgian cooks actually use rather than a token sprinkle.","Ready in about 50 minutes from a cold pan, with one pot to wash.",[426,427,428],"Wide heavy pan or Dutch oven with a lid","Sharp knife","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},31,18,4,11,42,520,[437],"Torn shoti bread or any crusty loaf for the sauce, plus a bowl of pickled green tomatoes or cucumbers to cut the richness.",[439,442,445],{"name":440,"description":441},"Chakhokhbili with tkemali","Replace a third of the tomato with sour plum sauce for the older, sharper version. The sauce goes darker and the sweetness drops away almost entirely.",{"name":443,"description":444},"Pheasant or guinea fowl","The original bird, if you can get it. Both are leaner than chicken, so cover the pan for the whole stew and check for tenderness rather than time.",{"name":446,"description":447},"Chakhokhbili with potatoes","A home cook's stretch: add halved waxy potatoes with the tomatoes so they cook in the sauce. Not restaurant tradition, but common on Georgian kitchen tables.",[449,455,460,465,470,475,480,483,487,491,496,499,503],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1.2,"chicken","bone-in chicken thighs and drumsticks, skin on","kg","For the stew",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},3,"onion","large onions, thickly sliced","piece",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},800,"tomato","ripe tomatoes, peeled and roughly chopped","g",{"qty":466,"ref":467,"name":468,"unit":469,"group":454},1,"tomato-paste","tomato paste","tbsp",{"qty":471,"ref":472,"name":473,"unit":474,"group":454},5,"garlic","garlic, finely chopped","clove",{"qty":476,"ref":477,"name":478,"unit":479,"group":454},1.5,"coriander-seed","ground coriander seed","tsp",{"qty":466,"name":481,"note":482,"unit":479,"group":454},"khmeli suneli spice blend","or the substitution below",{"qty":484,"ref":485,"name":486,"unit":479,"group":454,"optional":8},0.5,"chili-flakes","chilli flakes",{"qty":488,"ref":489,"name":489,"note":490,"unit":464,"group":454,"optional":8},20,"butter","Georgian cooks often add a knob for gloss",{"qty":492,"ref":493,"name":494,"unit":464,"group":495},40,"cilantro","fresh coriander, coarsely chopped","To finish",{"qty":488,"ref":497,"name":498,"unit":464,"group":495},"basil","basil leaves, torn",{"qty":500,"ref":501,"name":502,"unit":464,"group":495},10,"tarragon","fresh tarragon, leaves picked",{"qty":504,"name":505,"unit":506,"group":495},null,"salt and black pepper","to taste",[508,513,517,520,524,527],{"tip":509,"text":510,"title":511,"timerSeconds":512},"If a piece sticks, it is not browned yet. Wait — it will let go on its own.","Lay the chicken pieces skin down in a cold, dry heavy pan and set it over medium heat. Leave them 8–10 minutes without moving until the skin is deep gold and releases itself from the pan, then turn and brown the second side for 4 minutes.","Brown the chicken dry",600,{"text":514,"title":515,"timerSeconds":516},"Lift the chicken to a plate. Tip the sliced onions into the rendered fat with a good pinch of salt and cook over medium-low heat for 12 minutes, stirring occasionally, until they are limp, translucent and just starting to catch gold at the edges.","Sweat the onions in the chicken fat",720,{"text":518,"title":519},"Stir in the tomato paste and cook it out for a minute until it darkens, then add the chopped tomatoes, ground coriander, khmeli suneli and chilli. Raise the heat and cook 5 minutes, mashing the tomatoes with the spoon, until they break down into a rough sauce.","Add tomato and spice",{"text":521,"title":522,"timerSeconds":523},"Nestle the chicken back in skin-up along with any juices from the plate, cover, and simmer over low heat for 25 minutes. Do not add water — the onions and tomatoes will release plenty. Turn the pieces once halfway through.","Return the chicken and stew",1500,{"text":525,"title":526},"Uncover, add the garlic, and simmer 8–10 more minutes until the sauce is thick enough to hold the mark of a spoon and small pools of orange fat rise at the edges. The chicken should be pulling away from the bone. Season with salt and plenty of black pepper.","Reduce until the fat separates",{"tip":528,"text":529,"title":530},"Cooking the herbs is the single most common mistake here — off the heat, always.","Take the pan off the heat completely, drop in the butter if using, and pile in the coriander, basil and tarragon. Stir once, clap the lid on, and leave 5 minutes so the herbs wilt in the residual heat. Serve straight from the pan with bread.","Finish with the herb storm","cha-khokh-BEE-lee",[533,537,541],{"note":534,"swap":535,"original":536},"Drain off some of the tin juice or the stew will need an extra 10 minutes of uncovered simmering to thicken.","800 g tinned plum tomatoes, crushed by hand, plus 1 tbsp tomato paste","Fresh tomatoes",{"note":538,"swap":539,"original":540},"Tarragon is very Georgian and hard to replace exactly, but the anise note is what you are after. Dried tarragon is a poor stand-in — it tastes of hay.","A little extra basil plus a pinch of fennel seed","Fresh tarragon",{"note":542,"swap":543,"original":544},"Khmeli suneli is the standard Georgian blend and worth buying, but this approximation covers its main notes for a single pot.","1 tsp ground coriander seed + ½ tsp ground fenugreek + ½ tsp dried marjoram","Khmeli suneli spice blend","chakhokhbili","Chakhokhbili (Georgian Chicken and Tomato Herb Stew)","Chakhokhbili","ჩახოხბილი","georgia","Kartli",45,"easy",[554],"main",[556,557],"gluten-free","dairy-free",[451,462,457,493,472],[560,563,565,567],{"alt":561,"src":562},"Georgian chicken stew in a wide pan, thick tomato and onion sauce scattered with fresh coriander and basil","\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-1x1.jpg",[545,570,571,572,501,573],"georgian chicken stew","tomato stew","coriander","one pot chicken","2026-08-20","dishroute-kitchen","Chicken browned in a dry pan and then stewed in nothing but its own juices, onion and tomato, finished off the heat with a storm of coriander, basil and tarragon.",{"en":578},"\u002Frecipe\u002Fchakhokhbili",{"items":580,"total":500,"page":466,"limit":855,"hasMore":856},[581,619,650,660,691,721,748,777,802,829],{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"romanized":586,"countrySlug":549,"region":587,"baseServings":432,"prepMinutes":588,"cookMinutes":589,"restMinutes":590,"difficulty":591,"course":592,"diet":594,"mainIngredients":596,"images":601,"keywords":611,"publishedAt":574,"updatedAt":574,"authorSlug":575},"adjarian-khachapuri","Adjarian Khachapuri (Boat-Shaped Georgian Cheese Bread)","Adjarian Khachapuri","აჭარული ხაჭაპური","Acharuli khachapuri","Adjara",30,15,90,"medium",[593],"bread",[595],"vegetarian",[597,598,599,600,489],"flour","mozzarella","feta","eggs",[602,605,607,609],{"alt":603,"src":604},"Boat-shaped Georgian cheese bread with a golden crust, bubbling cheese and a raw egg yolk in the centre","\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-1x1.jpg",[612,613,614,615,616,617,618],"khachapuri","georgian cheese bread","adjarian","acharuli","sulguni","egg bread","caucasus",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"countrySlug":549,"region":624,"baseServings":432,"prepMinutes":588,"cookMinutes":625,"restMinutes":590,"difficulty":552,"course":626,"diet":628,"mainIngredients":630,"images":634,"keywords":644,"publishedAt":574,"updatedAt":574,"authorSlug":575},"badrijani-nigvzit","Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)","Badrijani Nigvzit","ბადრიჯანი ნიგვზით","Kakheti",25,[627],"appetizer",[629,595,556,557],"vegan",[631,632,472,633],"eggplant","walnuts","pomegranate",[635,638,640,642],{"alt":636,"src":637},"Rolled fried aubergine slices filled with pale walnut paste, topped with pomegranate seeds and coriander","\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-1x1.jpg",[645,646,647,648,649,633,629],"badrijani nigvzit","eggplant rolls","walnut paste","georgian appetizer","aubergine",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":432,"prepMinutes":488,"cookMinutes":551,"difficulty":552,"course":651,"diet":652,"mainIngredients":653,"images":654,"keywords":659,"publishedAt":574,"updatedAt":574,"authorSlug":575},[554],[556,557],[451,462,457,493,472],[655,656,657,658],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[545,570,571,572,501,573],{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":549,"region":624,"baseServings":665,"prepMinutes":492,"cookMinutes":666,"restMinutes":667,"difficulty":591,"course":668,"diet":671,"mainIngredients":672,"images":674,"keywords":684,"publishedAt":574,"updatedAt":574,"authorSlug":575},"churchkhela","Churchkhela (Georgian Grape Must and Walnut Candy)","Churchkhela","ჩურჩხელა",8,60,1440,[669,670],"dessert","snack",[629,595,557],[632,673,597],"grapes",[675,678,680,682],{"alt":676,"src":677},"Rows of dark purple and amber churchkhela candles hanging on strings, one sliced to show walnuts inside","\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-1x1.jpg",[661,685,686,687,688,689,690],"georgian candy","grape must","walnut","tatara","no added sugar","kakheti",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":549,"region":696,"baseServings":697,"prepMinutes":625,"cookMinutes":698,"difficulty":591,"course":699,"diet":701,"mainIngredients":702,"images":705,"keywords":715,"publishedAt":574,"updatedAt":574,"authorSlug":575},"kharcho","Kharcho (Georgian Beef, Walnut and Sour Plum Soup)","Kharcho","ხარჩო","Samegrelo",6,130,[700],"soup",[556,557],[703,632,704,472,493],"beef-shank","rice",[706,709,711,713],{"alt":707,"src":708},"A deep bowl of thick reddish Georgian beef soup with rice, walnut oil on the surface and chopped coriander","\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-1x1.jpg",[692,716,717,687,718,719,720],"georgian soup","beef soup","tklapi","sour plum","mingrelian",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":549,"region":726,"baseServings":432,"prepMinutes":666,"cookMinutes":589,"restMinutes":492,"difficulty":727,"course":728,"diet":729,"mainIngredients":730,"images":733,"keywords":743,"publishedAt":574,"updatedAt":574,"authorSlug":575},"khinkali","Khinkali (Georgian Twisted Soup Dumplings)","Khinkali","ხინკალი","Khevsureti and Pshavi","hard",[554],[],[597,731,732,457,493],"ground-beef","ground-pork",[734,737,739,741],{"alt":735,"src":736},"A plate of pleated Georgian khinkali dumplings with twisted topknots, dusted with coarse black pepper","\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-1x1.jpg",[722,744,745,618,746,747],"georgian dumplings","soup dumplings","minced meat","pleated dumplings",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"countrySlug":549,"region":753,"baseServings":432,"prepMinutes":488,"cookMinutes":754,"restMinutes":755,"difficulty":552,"course":756,"diet":758,"mainIngredients":759,"images":760,"keywords":770,"publishedAt":574,"updatedAt":574,"authorSlug":575},"georgian-lobio","Lobio (Georgian Spiced Kidney Bean Stew)","Lobio","ლობიო","Racha and Imereti",105,480,[757,554],"side",[629,595,556,557],[457,632,472,493],[761,764,766,768],{"alt":762,"src":763},"A clay pot of thick Georgian red bean stew topped with chopped coriander, walnuts and pomegranate seeds","\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-1x1.jpg",[771,772,773,774,687,775,776],"lobio","georgian beans","kidney bean stew","vegan georgian","mchadi","fasting food",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"countrySlug":549,"region":782,"baseServings":697,"prepMinutes":551,"cookMinutes":551,"restMinutes":783,"difficulty":552,"course":784,"diet":785,"mainIngredients":786,"images":789,"keywords":799,"publishedAt":574,"updatedAt":574,"authorSlug":575},"pkhali","Pkhali (Georgian Walnut and Vegetable Pâtés)","Pkhali","ფხალი","Imereti",240,[627],[629,595,556,557],[632,787,788,472,633],"spinach","beetroot",[790,793,795,797],{"alt":791,"src":792},"Three small Georgian walnut pâté balls in green, deep red and cream, topped with pomegranate seeds","\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero.jpg",{"alt":791,"src":794},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero-16x9.jpg",{"alt":791,"src":796},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero-4x3.jpg",{"alt":791,"src":798},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero-1x1.jpg",[778,648,800,787,788,801,633],"walnut pate","vegan meze",{"slug":803,"title":804,"shortTitle":805,"nativeName":806,"countrySlug":549,"region":807,"baseServings":697,"prepMinutes":492,"cookMinutes":590,"restMinutes":516,"difficulty":727,"course":808,"diet":809,"mainIngredients":810,"images":812,"keywords":822,"publishedAt":574,"updatedAt":574,"authorSlug":575},"satsivi","Satsivi (Georgian Turkey in Cold Walnut Sauce)","Satsivi","საცივი","Kartli and Imereti",[554],[556,557],[811,632,472,457],"turkey",[813,816,818,820],{"alt":814,"src":815},"Pieces of turkey coated in thick pale yellow walnut sauce, scattered with pomegranate seeds in a shallow dish","\u002Fimages\u002Frecipes\u002Fsatsivi\u002Fhero.jpg",{"alt":814,"src":817},"\u002Fimages\u002Frecipes\u002Fsatsivi\u002Fhero-16x9.jpg",{"alt":814,"src":819},"\u002Fimages\u002Frecipes\u002Fsatsivi\u002Fhero-4x3.jpg",{"alt":814,"src":821},"\u002Fimages\u002Frecipes\u002Fsatsivi\u002Fhero-1x1.jpg",[803,823,824,825,826,827,828],"walnut sauce","georgian turkey","new year","bazhe","cold dish","blue fenugreek",{"slug":830,"title":831,"shortTitle":832,"nativeName":833,"countrySlug":549,"region":834,"baseServings":432,"prepMinutes":589,"cookMinutes":492,"restMinutes":588,"difficulty":591,"course":835,"diet":836,"mainIngredients":837,"images":839,"keywords":849,"publishedAt":574,"updatedAt":574,"authorSlug":575},"shkmeruli","Shkmeruli (Georgian Chicken in Garlic Milk)","Shkmeruli","შქმერული","Racha",[554],[556],[451,472,838,489],"milk",[840,843,845,847],{"alt":841,"src":842},"Crisp golden chicken pieces sitting in creamy garlic milk sauce in a black cast-iron pan","\u002Fimages\u002Frecipes\u002Fshkmeruli\u002Fhero.jpg",{"alt":841,"src":844},"\u002Fimages\u002Frecipes\u002Fshkmeruli\u002Fhero-16x9.jpg",{"alt":841,"src":846},"\u002Fimages\u002Frecipes\u002Fshkmeruli\u002Fhero-4x3.jpg",{"alt":841,"src":848},"\u002Fimages\u002Frecipes\u002Fshkmeruli\u002Fhero-1x1.jpg",[830,850,851,852,853,854],"georgian chicken","garlic milk sauce","racha","ketsi","fried chicken",24,false,1788563769281]