The original charkhali or plum-marinated beetroot from Kaukasis: The Cookbook: A Culinary Journey Through Georgia, Azerbaijan & Beyond (page 13) by Olia Hercules

  • ground cayenne pepper
  • ground coriander
  • garlic
  • plums
  • sea salt
  • beetroots
  • dill seeds
  • pennyroyal
  • blue fenugreek

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on October 09, 2018

    Both my vegan husband and I enjoyed this mightily. I made it with unpeeled roasted beets, which have a richer, fuller flavor than peeled boiled beets. I had an inspiration as I was finishing the last portion and added some quartered green olives, which made the whole thing even better.

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