We are obsessed these days with beautiful food. It’s a fashion. It will pass one day. We eat with our eyes before we eat with our tastebuds, because we no longer suffer from hunger or know what it is like to go without food.
This recipe isn’t beautiful, but it IS delicious. And it is a very versatile dish. Just right for those times when your parsley is overgrowing your back yard.
Yiahni means to cook in a base of good olive oil and tomatoes, an a la Grecque approach to slowly cooking the vegetable or bean in a flavoursome base and oil to produce an outstanding dish.
Maintano Yiahni | Parsley Braised with Tomatoes and Olive Oil
Prep time: 10 mins
Cooking time: 35 mins
Serves: 4 – 6 people, depending how you use it
0.5 cup extra virgin olive oil
2 medium onions
8 cups chopped flat leaf parsley – chop medium-coarsely and do not use the tougher stems
1.5 cups chopped plum tomatoes (canned are Ok)
salt and freshly ground black pepper
Heat the olive oil in a wide, heavy pot and cook the onions over a medium-low heat, stirring a few times, until wilted and translucent. It will take about 8 minutes.
Add the chopped parsley and toss to coat. Cook, covered, until wilted completely, about 7 minutes. Add the tomatoes, season with salt and pepper and stir. Simmer until most of the liquid has been absorbed, about 20 minutes.
Serve warm or at room temperature with bread, olives and Greek feta cheese.
Serve over rice or burghul, or over a bowl of pasta. It can be frozen for later use. Add as a taste fortifier to soups, stocks, risottos etc. Serve over a bowl of hot (cooked dried) beans that have been scattered with sea salt and drizzled with a little olive oil. Serve on toasted ciabatta for breakfast.