Preparation

Before the Silk Road brought tomatoes and peppers to the Caucasus, Georgian nobility enjoyed this ancient preparation that relies on the region's abundant walnuts and herbs. The sauce is so thick and flavorful it serves almost as both condiment and side dish.

Making the Walnut Paste

1. Toast the walnuts lightly in a dry pan until fragrant, about 3-4 minutes.
2. Grind the walnuts in a food processor with the garlic, cilantro, parsley, and dill until you have a rough paste.
3. Add the coriander, fenugreek, and marigold petals. Set aside.

Cooking the Pheasant

1. Season the pheasant pieces generously with salt and pepper.
2. In a large, heavy pot, melt the butter over medium-high heat. Brown the pheasant pieces on all sides, about 8-10 minutes total. Remove and set aside.
3. In the same pot, sauté the chopped onions until deeply golden, about 15 minutes.
4. Return the pheasant to the pot. Add the walnut paste and stir to coat the meat.
5. Pour in the chicken stock gradually, stirring to create a thick sauce that coats the meat.
6. Cover and simmer on low heat for 45 minutes to 1 hour, until the pheasant is tender and the sauce has thickened considerably.
7. Adjust seasoning with salt and pepper. The sauce should be quite thick and cling to the meat.

Serve with flatbread to scoop up the rich walnut sauce, as would have been done in 17th-century Georgian feasts.