Maintano Yiahni | Parsley Braised with Tomatoes and Olive Oil

A not-so-beautiful but oh so wonderful dish – Parsley cooked a la Grecque.

Stewed Parsley

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.

Similar recipes include Leeks and Carrots a la Grecque, and Courgettes a la Grecque.

You can browse other Greek dishes here. Perhaps you are interested in Parsley recipes? We have them here. Perhaps try other a la Grecque recipes too. And explore our Late Winter collection of dishes.

Maintano Yiahni | Parsley Braised with Tomatoes and Olive Oil

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, 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.


15 thoughts on “Maintano Yiahni | Parsley Braised with Tomatoes and Olive Oil”

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

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

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

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