Cookbook:Kanachi (Armenian Herb Salad)
| Kanachi (Armenian Herb Salad) | |
|---|---|
 | |
| Category | Armenian recipes |
| Servings | varies |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Armenia
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.
The herbs usually include basil (rehan, purple basil as well as green, specifically the lemon basil), mint (nana or daghdz), cress (kotem), tarragon (tarkhun). Usually also includes green onions (kanach sokh) and radishes (boghk). It can also include cilantro (hamem) and parsley (maghadanos).
It can also be served with lavash (a flatbread), cheese, walnuts and other ingredients as a light dinner.
Ingredients
edit- Purple basil
- Lemon basil
- Cress
- Tarragon
- Radishes
- Green onions
- Mint
Preparation
edit- Remove extra stem endings, yellow leaves, and damaged parts from all herbs and wash them thoroughly. Drain.
- Remove roots from green onions and radishes and majority of radish leaves (leaving only the younger ones). Wash them thoroughly and drain.
- Mix them up or arrange them on a plate.
- Eat raw and enjoy!
Notes, tips, and variations
edit- 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.