The South Caucasus is a region that has taught me just how much can be done with herbs and nuts. Intensely fresh and fragrant, herbs are used liberally in Armenia, Azerbaijan and Georgia, and never as an afterthought or as mere garnish. In fact, entire bunches of basil, coriander and tarragon will often accompany grilled and roast meat from springtime right through to autumn, while bulgur salad is always more leaf than wheat; sorbet may be basil and soda is often tarragon, too. Walnuts are another mainstay of kitchens throughout the region, where they go into salads and cakes and, perhaps best of all, are ground into thick, rich sauces.
