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64 Best Rated Dishes With Parsley

Last update: Sun Feb 16 2025
64 Best Rated Dishes With Parsley
01
Salsa de rocoto
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Salsa de rocoto is a hot Peruvian sauce or dip that's a staple at most tables in the country. It is prepared with fiery red rocoto peppers, oil, and lime juice, with the occasional addition of parsley, cilantro, or milk. Due to the fact that this salsa is so popular in the country, there are numerous variations, ranging from medium hot to insanely hot, so be careful when trying it for the first time.


Use the salsa with a variety of fish and meat dishes, potatoes, or try it in sandwiches.

02

Appetizer

MOROCCO and  2 more regions
4.5
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Maakouda are traditional potato fritters that are popular throughout the Maghreb, especially in Morocco, Algeria, and Tunisia. The fritters are usually prepared plain, but they can also be stuffed with meat, tuna, or cheese, although not that often.


They're made with potatoes, parsley, garlic, flour, salt, and pepper. The potatoes are boiled, mashed, and mixed with other ingredients into small disks which are then deep-fried in hot oil until golden brown. Maakouda is traditionally served as an appetizer, a side dish, or an ingredient in a long sandwich roll that's usually sold as street food and served with harissa, coriander, and lemon juice. 
03
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Polpette is a word denoting Italian meatballs, traditionally consisting of ground beef or veal (and sometimes pork) that is shaped into small balls. These meatballs are usually enriched with a wide variety of ingredients such as parsley, eggs, garlic, and sometimes even mortadella or Parmigiano Reggiano.


Although some might think that polpette are served with pasta, that is mostly an American thing, and Italian polpette are typically consumed on their own as a snack, appetizer, or finger food that is especially beloved by children of all ages.

MOST ICONIC Polpette

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04

Barbecue

DALMATIA, Croatia
4.4
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Originating from the Croatian coast, gradele is a traditional way of grilling fresh fish over an open fire. Although fish is the most common option, meat and snails can also be prepared in the same way. The word gradele refers to a simple metal grate, but it's also a Dalmatian ideology and lifestyle during summer.


The fish can be small or big, heads included, and what's important is to perfectly grill the fish while keeping it juicy at the same time. During the preparation, the fish is usually brushed with a rosemary branch that's been dipped in olive oil. Once prepared, the fish is traditionally served with a combination of olive oil, parsley, and garlic, while typical side dishes include boiled potatoes or blanched swiss chard. 

MOST ICONIC Gradele

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05
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What harissa is to Moroccan cuisine and what mustard is to hot dogs in the USA, chimichurri is to steaks in Argentina. It is an aromatic mixture of parsley, garlic, oregano, sunflower oil, vinegar, and hot red pepper flakes, although additional ingredients such as coriander or chopped tomatoes are sometimes also included in the combination, while others may be omitted as there are numerous variations on chimichurri.


This vibrant green sauce (sometimes used as a marinade) is typically served alongside grilled beef steaks, but it also does wonders for grilled pork, chicken, lamb, fish, or duck, and it is quite common to pair it with Malbec wine. There are two theories about the origin of the name–one says that it was invented (and aptly named) by a British meat dealer called Jimmy Curry, and the other one says that it stems from the phrase "che mi curry", spoken by captive English soldiers who requested to eat curry after their unsuccessful attempt to invade Argentina, a Spanish colony at the time. 

MOST ICONIC Chimichurri

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06

Salad

ANTALYA PROVINCE, Turkiye
4.3
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Piyaz is a traditional salad. In most of the country, it's a general term for a dish of dried beans, parsley, onions, and sumac. In Antalya, however, piyaz also contains a rich and smooth sauce consisting of tahini, lemon juice, and vinegar. The beans are topped with the sauce, and the dish is usually dressed with chopped tomatoes, sliced onions, hard-boiled eggs, olive oil, and parsley.


Piyaz is often eaten as an accompaniment to köfte and similar grilled meats, but it can also be included in a meze selection.

MOST ICONIC Piyaz

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07
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Ghormeh sabzi is an Iranian herb stew, commonly eaten everywhere in Iran and considered to be the national dish of the country. Although there are numerous ways to prepare the dish, the essential ingredient is a combination of fried herbs, usually made with chopped parsley, cilantro, and chives.


Other varieties occasionally include greens such as leeks, kale, or spinach, which give the dish its dark green color and rich, pungent flavors. These essential ingredients are incorporated with kidney beans and cubed meat (most commonly lamb) to create a rich and dense stew. 

MOST ICONIC Ghormeh sabzi

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08
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Samak mashwi is an Egyptian dish that is also quite popular in Lebanon. It consists of a whole baked fish which is then lavishly garnished with onion, garlic, herbs, spices,and lemon slices. Before baking, the fish should be cleaned, and its head is left untouched apart from the eyes, which should be removed.


It is typically seasoned with salt and olive oil. Samak mashwi is especially popular as a party dish, prepared for various social events and during Ramadan.

MOST ICONIC Samak mashwi

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09
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This Greek classic consists of large white beans that are cooked and then baked in a flavorful tomato sauce, which is usually seasoned with various herbs such as oregano, parsley, and mint. The dish calls for the use of fasolia gigantes, an authentic Greek variety of beans characterized by their large size, hence the name (gigantic).


Gigantes plaki can be enjoyed as the main course, but it is also a common meze dish that is best served with bread on the side.

MOST ICONIC Gigantes plaki

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10

Octopus Dish

VENETO, Italy
4.2
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Folpetti is a traditional dish originating from Veneto. The dish is prepared with a combination of baby octopus, lemon juice, parsley, salt, black pepper, and extra-virgin olive oil. This simple preparation of Venetian-style baby octopus starts by boiling the octopus for about half an hour.


It is then seasoned with salt, black pepper, olive oil, and lemon juice. Before serving, this traditional appetizer is sprinkled with chopped parsley. It's recommended to pair folpetti with a glass of wine or prosecco on the side. For a more filling meal, serve the folpetti with boiled potatoes on the side.

MOST ICONIC Folpetti

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Pizza
NOVA SCOTIA, Canada
4.1
16
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Sauce
PROVENCE, France
4.0
20
Sauce
CANARY ISLANDS, Spain
4.0
21
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28
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30
Snail Dish
PROVINCE OF LLEIDA, Spain
3.6
31
Stew
NORTH MACEDONIA
3.6
32
Casserole
SAN FRANCISCO, United States of America
3.5
33
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35
Sauce
PIEDMONT, Italy
3.5
36
Aspic
BURGUNDY, France
3.5
37
38
Spread
SYROS, Greece
3.0
39
40
Sauce
SICILY, Italy
n/a
41
42
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Dumplings
LATAKIA, Syria
n/a
44
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Appetizer
SLAVONIA AND BARANJA, Croatia
n/a
49
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51
Dressing
UNITED STATES OF AMERICA
n/a
52
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54
Dip
KENTUCKY, United States of America
n/a
55
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58
Frog Dish
ZADAR COUNTY, Croatia
n/a
59
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61
Offal Dish
VILA REAL DISTRICT, Portugal
n/a
62
Chicken Dish
NASSAU, The Bahamas
n/a
63
Snack
PROVINCE OF SIENA, Italy
n/a
64

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “64 Best Rated Dishes With Parsley” list until February 16, 2025, 789,953 ratings were recorded, of which 515,851 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.