Kanachi (Armenian Herb Salad)
Kanachi (Կանաչի -- Armenian for herbs) consists of an assortment of various aromatic and tasty herbs that are served raw as an appetizer and/or side dish next to main courses of Armenian dishes. There is also a Persian cuisine equivalent called sabzi khordan.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Preparation
Remove extra stem endings, yellow leaves, and damaged parts from all herbs and wash them thoroughly. Drain.
Preparation
Remove roots from green onions and radishes and majority of radish leaves (leaving only the younger ones). Wash them thoroughly and drain.
Preparation
Mix them up or arrange them on a plate.
Preparation
Eat raw and enjoy!
Notes, tips, and variations
To store for later, put the washed herbs in a semi-humid clean cotton bag which you can close by a string and keep in a refrigerator. Will keep well for a few days to a week.
Photo: Chaojoker · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 5 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
