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Chanakhi in pots in the oven
Instructions
Chanakhi in pots is traditionally made with beef or lamb, but you can use any meat. Wash the meat, pat it dry with a paper towel and cut it into medium cubes.
Cut the eggplant into medium or large wedges, depending on the size of the vegetable. If the eggplants are bitter, soak them first in salted water for 30 minutes.
Cut the peeled potatoes the same way. Try not to cut them too small, or they will turn to mush. Chop the tomato into medium cubes as well.
Remove the stem, seeds and membranes from the red pepper. Cut it into cubes the same size as the other vegetables. Slice the onion into medium-thick half-rings.
Before assembling the pot, fry all the vegetables separately, except the tomato – this is the key feature of chanakhi. Heat a pan with oil and add the eggplants. Fry for 2-3 minutes on each side until they form a crust. Transfer them, half-cooked, to a dry dish.
Cook the remaining vegetables in the same oil, adding more as needed. Fry the sweet pepper for 1-2 minutes on each side.
Fry the potatoes until half-cooked. Over high heat, get a bright crust – this takes 3-4 minutes on each side.
Over medium heat, quickly sauté the onion for 2-3 minutes. It should only become soft – do not burn it.
Fry the meat last. Cook it over high heat on both sides for 5-6 minutes, until it forms a crust.
Put the meat on the bottom of the pot, add salt, the chopped garlic and pour in 20-30 ml of water with the spices. You don't need much liquid – the tomato will give plenty of juice for the broth. Layer the vegetables: eggplants, potatoes, onion, pepper, fresh tomatoes. Between the layers, place slices of butter for aroma. Cover the pots with a lid or foil and put them in an oven preheated to 180 °C for 60 minutes.
Take the chanakhi out of the oven and let the contents "make friends" and cool slightly for 10-15 minutes. Before serving, mix the vegetable layers with the meat and serve warm. A beautiful and incredibly tasty dish!Enjoy your meal!
Tips
- 1
FRY THE VEGETABLES SEPARATELY – the key technique of chanakhi. Each vegetable "seals" its pores with a crust and keeps its shape while stewing in the pot.
- 2
FRESH TOMATOES (do not fry them) – they release juice as they bake. It is this juice plus the spices that makes the broth for the slow stewing.
- 3
KHMELI-SUNELI – the foundation of Georgian cuisine. Without it you simply get a "vegetable stew". Real spices give the dish its national character.
- 4
BUTTER BETWEEN THE LAYERS – softens and enriches the flavour. The same principle works in other dishes cooked in pots.
FAQ
Which meat should I choose? +
Traditionally it's lamb (the Caucasian classic), but beef, veal and pork will all work. For chanakhi, shoulder or brisket is ideal – they have the fat for juiciness. Lean tenderloin alone is too dry, and you risk ending up with dry meat. Chicken is acceptable for a "lighter" version, but the character of the dish is lost. Cut the pieces medium-sized (2-3 cm) – small ones will dry out, large ones won't cook through. Be sure to fry them until crusted – this "seals" the juices inside. For a real Caucasian taste, add 50 g of tail fat or replace part of the vegetable oil with it.
What can replace khmeli-suneli? +
The basic make-up of khmeli-suneli: basil, coriander, marjoram, dill, parsley, mint, bay leaf, celery, savory, thyme, ginger, saffron. An alternative: a mix of dried herbs (basil + coriander + dill 1:1:1) plus a pinch of saffron. A ready-made "Khmeli-suneli" blend is available in any shop – "Pripravych" or "Kavkazsky Dom" are good brands. For vegans or special diets, check the composition: some blends contain monosodium glutamate. Store a homemade blend in glass, in a dark place, for up to 6 months – after that the aroma fades.
How long does chanakhi keep? +
In the fridge, in the pot or a container, 2-3 days. The next day the flavour becomes richer – the spices and meat soak the vegetables with aroma. Reheat in the oven for 10 minutes at 180 °C (a microwave will dry the meat out). In the freezer, up to 1 month, but the potatoes may become "watery" after thawing. It's better to freeze it without the potatoes and add freshly boiled ones when reheating. For a "fresh" touch when reheating, add fresh herbs (cilantro, parsley) before serving.
What to serve with chanakhi? +
A Caucasian classic: with lavash (thin Armenian or Georgian "puri"), dry red wine (saperavi, mukuzani) or cornelian cherry liqueur. With herbs: fresh cilantro, parsley, tarragon, green onion – the obligatory Georgian "green" serving. With spicy adjika – for lovers of piquant flavours. With a tomato and cucumber salad with suluguni – a light addition. With tkemali (a cherry-plum sauce) – a sweet-and-sour accent. With kebabs – as a side that forms the base for the meat. The pot is served "as is" – the lid is lifted at the table, and the aromatic steam will impress your guests.
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