Kanachi (Armenian Herb Salad)
Cuisine of Armenia Kanachi ( -- 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
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 4 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Set aside about 15 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
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.
Adapted from the source recipe's notes.Method
- 01
Remove extra stem endings, yellow leaves, and damaged parts from all herbs and wash them thoroughly. Drain.
- 02
Remove roots from green onions and radishes and majority of radish leaves (leaving only the younger ones). Wash them thoroughly and drain.
- 03
Mix them up or arrange them on a plate.
- 04
Eat raw and enjoy!
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Chaojoker; view original image record .
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