Heat the oil in the frying pan very well and add the trahana. Roast it until golden and add a little finely chopped onion. Turn it 2-3 times and carefully add tepid water and fresh tomato passed through the blender. Continue stirring and adding water because it absorbs it very quickly.

When it is soft in about ten to fifteen minutes add the parsley, salt, pepper and remove from heat.

Cover it leaving it with a little of the stock because it will get more fluffy and before you serve it make sure that at least half an hour has passed. The result should be a very thick trahana that you can also eat using a fork.