Kchuch with Parsley

Main Dishes | Armenian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).

Ingredients

Parsley - 7.1 oz
Onion - 1.8 oz
Butter - 0.7 oz
Tomatoes - 3.5 oz
Orange Bell Peppers - 1.2 oz
Green peppercorns - 3 pieces
Green peppercorns - 3 pieces
Salt - 0.2 oz
Dry White Wine - 1 fl oz
Tarragon - to taste
Spices - to taste

Step by Step guide

Step 1

Place a layer of sliced onions at the bottom of a clay dish greased with butter.

Step 2

On top, add a layer of sliced red tomatoes and finely chopped bell pepper.

Step 3

Sprinkle with salt, red pepper, and add a few black and allspice peppercorns.

Step 4

On top of the vegetables, arrange the prepared parsley (cut large pieces into smaller ones), cover with a layer of sliced tomatoes, onions, tarragon, add black, red, and allspice pepper, pour in the white wine, cover the dish with a lid, then seal the edges of the lid with dough and place the dish with fish in a hot oven for 30–40 minutes.