Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a food processor, combine 1 cup shelled walnuts, 3 cloves garlic, 0.5 cup chopped fresh cilantro, 1 teaspoon blue fenugreek powder, 0.5 teaspoon marigold powder, 1 tablespoon red wine vinegar, 0.25 cup water, 1 teaspoon salt, and 0.5 teaspoon black pepper.

2. 2

   Process the mixture until a thick, smooth paste forms, adding a tablespoon more water if necessary to achieve desired consistency, then set aside the Imeretian spiced walnut sauce.

3. 3

   Peel 3 medium ripe plantains and carefully slice them into even 0.5-inch thick rounds.

4. 4

   Heat 2 tablespoons vegetable oil in a large, heavy-bottomed skillet or frying pan over medium-high heat until the oil is shimmering hot.

5. 5

   Carefully place the plantain slices into the hot oil in a single layer, making sure not to overcrowd the skillet to allow for even flash-frying.

6. 6

   Flash-fry the plantains for 2 to 3 minutes per side until each slice turns golden brown and develops a slightly crispy exterior.

7. 7

   Remove the flash-fried plantains from the skillet and place them onto a plate lined with paper towels to drain any excess oil.

8. 8

   Arrange the warm, crispy plantains on a serving platter and generously spoon the prepared Imeretian spiced walnut sauce over each plantain slice before serving immediately as an appetizer or a flavorful side.