Maintano Yiahni | Stewed Parsley

Its a funny thing. We are obsessed these days with beautiful food. Hence all of the food porn sites. Our blogging with photographs. Haute Cuisine. We eat with our eyes before we eat with our tastebuds.

This recipe will not make Tastespotting or Food Gawker. More is the pity, as it is a Most Delicious dish. And a Most Versatile dish. Just right for those times when your parsley is overgrowing your back yard. Delish? Yes. Beautiful? No. Without further ado:

Maintano Yiahni – Stewed Parsley

Source : The Glorious Food of Greece
Cuisine: Greek
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.

Serve over a bowl of pasta.

Freeze for later use.

Use as a taste fortifier in 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.

[Update: this post DID make Food Gawker!]

The Greek Series

The Salsas, Purees, Pates, Dressings and Dips Series

About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 07 Mid Winter, Breakfast, Greek, Salsas - Purees - Pates - Dips, Spices and Herbs, Tomatoes, Vegan, VEGETARIAN and tagged , , . Bookmark the permalink.

22 Responses to Maintano Yiahni | Stewed Parsley

  1. kathryn says:

    Now that’s an enormously intriguing dish Vegeyum. I tend to add parsley at the end. A sprinkle to provide flavour spark and colour. But stewing? Hmm, good idea. And what are those interesting looking cracker-y things in the background of the photo?

    Hi kathryn – this dish is about the parsley. It forms the basis of the dish. Rather incredible, no? But very delicious.

    The crackers are Millet Rice Cakes, made in Australia (Drouin in Victoria) by Pureharvest. I get them, and some other similar ones (eg buckwheat rice cakes) from my local health/organic supermarket. The buckwheat ones feature here.


  2. Srivalli says:

    Jen I know you have high standards..but that looks so beautiful to me..what a lovely looking dish!..

    Ahh, Srivalli, you are wonderful! Obviously a person of superior culinary taste!


  3. cookinpanda says:

    Dishes that don’t make tastespotting and foodgawker are some of the best dishes. Let’s face it, sometimes the tastiest and deepest dishes are cooked in a way where they aren’t as “presentable.” But they’re always delicious.

    this looks spectacular. I will certainly be trying it.

    Totally. i so agree. I hope that you get to try the dish.


  4. priyanka says:

    this looks so simple and yum,.thnks for sharin,.nd u have so mny delicacies in ur blog,..:-)

    hey, thanks priyanka. i appreciate that you dropped in and left such a lovely comment. You made my day.


  5. Lucy says:

    Well, you see, you say it’s no so pretty…

    But YUM! I think it’s gorgeous. I still have so much parsley that I needed this post! Wonderful. Have bookmarked it for this week.

    I hope it went well and you loved it despite its prettiness lack. and happy birthday to you Lucy! I hope the champagne hit the spot.


  6. arundathi says:

    stewed parsley – thats really new to me. i tend to use parsley and cilantro as garnishes, never as the main – unless its a chutney of sorts. how interesting. thanks again! :)

    I love this dish too, because of its uniqueness and simplicity. It was new to me too, but I just had to try it.


  7. Jude says:

    Looks good to me. That’s a really nice list of things to do with it. So versatile.

    Hi Jude – thanks for your reassurance. BTW I love your baking day photo. nice.


  8. robertasia says:

    sounds coming from my Italian grandma kitchen! totally deli, Thank you!

    Oh how beautiful. what a wonderful grandmother you must have had.


  9. Aparna says:

    Never thought of parsley being the heart of the dish.
    I have to agree with you though, that some of the best tasting food would never qualify for food photography awards!

    I too was surprised when I found the recipe. But it works really really well.


  10. Alexa says:

    Well it made it on to foodgawker and I’m so happy because that’s how I found it this morning. It looks and sounds fantastic. I can’t wait to try it.

    It did! I was so surprised. I hope that you get to try it, it is quite an unusual recipe.


  11. noobcook says:

    Hey I think it do look beautiful, I can imagine this sitting prettily atop some nachos or deep fried wonton skins.

    What great ideas! I like the sound of deep fried wonton skins.


  12. lakshmi says:

    how cool – i think this will work with coriander as well. its like a very coarse thogayal. imagine this with some rice and ghee. :D delicious

    With rice and ghee – tremendous! i am not sure if it would work with coriander as that has quite a different taste. But it might – let me know if you try it. BTW, I love your muffis that you made.


  13. Kitchen Goddess says:

    Looks great to me, both in terms of the recipe and the photo.



  14. Vicki says:

    Wow, this sounds very tasty and versatile! Kind of like a cooked taboulleh, but without the bulgar. I’ll have to try it.


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  16. Hyacinth Nguyen says:

    Wonderful blog


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