The two Georgian recipes I did the other night (from the Darra Goldstein book, us, uk):

NB – quantities are given in American, so I had to estimate. But Georgian recipes are more a matter of adherence to the spirit than the letter of what is intended, so you just go with what seems right.

Salmon Buglama (ie stew)

¾ cup oil
2 pounds (ie 900g) salmon, cut into 1 ½ inch (4 cm) pieces
Salt
Freshly ground pepper
1 cup chopped cilantro (ie coriander)
2 medium onions, peeled, sliced and separated into rings
2 small lemons, sliced
4 bay leaves
1 ½ lb sliced tomatoes (or 700g tinned)
garlic to taste

Use a deep saucepan and stack up the stew in the following order: ¼ cup oil; salmon; salt and pepper; cilantro/coriander; onions; lemons; bayleaves; another ¼ cup oil; tomatoes; the final ¼ cup oil; more salt and pepper, and garlic if you like. Cover the pot, bring to a boil, simmer over a low heat for 15 minutes, eat it up. Dead easy.

Soko Arazhanit (mushrooms in cream)

1 tablespoon butter
1 pound (500g) mushrooms, thickly sliced
salt
freshly ground pepper
1 ½ cups (I reckon about 200g) heavy cream

4 handfuls of fresh parsley
4 handfuls of fresh dill
5 whole black peppercorns
2 inches (5 cm) of cinnamon stick
2 bay leaves
3 cloves

Melt the butter. Toss the mushrooms in the butter. Add salt and pepper. Heat the cream to boiling and pour over the mushrooms.

Now for the tricky bit. Tie the remaining ingredients into a “cheesecloth bag” (as previously noted, I disassembled some teabags and used them instead) and add to the mushrooms.

Cover and simmer for 45-50 minutes. Remove the cheesecloth bag (or in my case the teabags) and serve.