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Tbilisi Salad with Pomegranate

A strikingly beautiful salad straight from Georgia! Tbilisi salad with pomegranate is a gorgeous dish with a lovely flavor and heavenly aroma. Red beans and poached beef make it especially filling and nourishing, while fresh cilantro, walnuts, and Georgian spices lend it a one-of-a-kind taste with real mountain-country character.

Arina KotenAuthor avatar
Recipe author
Tbilisi salad with pomegranate
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 3 g
Fats 50 % 6 g
Carbohydrates 25 % 3 g
73 kcal
GI: 33 / 0 / 67
    1. Rinse the beef fillet well under running water. Put it in a pot, cover with clean water so the meat is submerged, and set it on the stove. Salt to taste and cook the meat for about an hour or more (depending on the cut) from the moment the water boils, skimming off any foam with a slotted spoon. Once the beef is cooked and tender, lift it out and let it cool — you won't need the broth here, but it makes a tasty soup. Cut the cooked meat into small strips. 2. Open the canned beans and drain off all the excess liquid. 3. Rinse the bell pepper and wipe it dry with a paper towel. Cut off the stem, remove the inner membranes and seeds, and slice the flesh into thin strips. 4. Peel a red onion (it looks best in this salad), rinse it, and cut it into half-moons. 5. Peel the garlic, separate the cloves, and finely chop them with a knife. 6. Chop the walnuts into small pieces. 7. Rinse the fresh cilantro sprigs, dry them, and cut them into pieces or simply tear them by hand. 8. In a large bowl, combine all the prepared ingredients: the cooked beef, bell pepper, red beans, onion, cilantro, garlic, two-thirds of the pomegranate seeds, and walnuts. For a sharper, more piquant kick, you can add chopped hot chile (optional!). Toss everything together. 9. In a small bowl, mix the extra-virgin olive oil with the red wine vinegar. Add salt, thyme, and khmeli-suneli, whisk until smooth, and dress the salad with it. 10. Divide the Tbilisi salad among serving plates and garnish with the remaining pomegranate seeds, cilantro sprigs, and olives. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Garnet - 52  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Olives - 115  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Hop-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Beef fillet (steak) - 189  kcal/100g
  • Beef fillet (roast beef) - 381  kcal/100g
  • Canned beans - 99  kcal/100g
  • Red wine vinegar - 19  kcal/100g

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