Courtesy Dimitri Sakaliuk, owner, Pomegranate, San Diego
In Georgia, a supra is a traditional feast that spans several hours and courses, beginning with an array of vegetable dishes like these stuffed peppers. The recipe detailed here is from San Diego’s Pomegranate, one of the longest-running Eastern European restaurants in Southern California.
It includes khmeli suneli, a multipurpose seasoning made from regional herbs and spices, which is used widely in Georgian cuisine. Though available at specialty shops and online, it’s also easy enough to mimic with a mix of spices found commonly in U.S. supermarkets.
Directions for Roasted Red Peppers with Walnut Paste
In food processor, combine walnuts, onion, garlic, coriander, grapeseed oil, saffron, salt, khmeli suneli, pickle juice and vinegar. Process until well incorporated. Slowly add hot water until thick paste forms. Transfer filling to mixing bowl, and stir in pomegranate seeds and chopped cilantro gently.
Trim ends from peppers and discard.
Lay peppers flat, and spread 2–3 tablespoons filling atop each. Beginning from longer ends, roll each lengthwise into logs.
Cover with plastic wrap, and refrigerate until well chilled, at least 5 hours. Just before serving, remove stuffed peppers from refrigerator. Use sharp knife to cut each pepper log into 1-inch-thick slices. Arrange stuffed peppers on plates or serving platter and garnish. Serves 6–8.
Ingredients and Directions for Khmeli Suneli
Blend equal amounts ground coriander seed, dried dill, dried marjoram, dried mint, dried parsley, crumbled fenugreek leaves and crushed bay leaves.
Orgo 2018 Dry Amber Wine From Old Vineyards Rkatsiteli (Kakheti). Fermented and aged in clay qvevri, this wine from native Georgian grapes has tropical fruit and clove flavors that will hold up to both the richly spiced, slightly bitter walnuts and the acidity of the peppers. Meanwhile, its firm tannins, derived from long skin contact, are a good match for the walnut filling’s earthiness.