Piyaz

Name: Piyaz
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 250g Dried White Beans, haricot/cannellini; 1 Bay Leaf; 1 tsp Sea Salt, fine, for boiling; 1 large Onion, thinly sliced; 1 bunch of Parsley, finely chopped; 2 medium Tomatoes, cut into wedges or diced; 4 tbsp Extra Virgin Olive Oil; 2 tbsp Grape Vinegar, üzüm sirkesi; 1 tbsp Lemon Juice; 2 tsp Ground Sumac; 1/2 tsp Pepper (Black), freshly ground; 1 tsp Sea Salt, fine; 1 tsp Aleppo Pepper Flakes, pul biber; 2 Eggs, hard-boiled, quartered; 2 Pickled Green Peppers, optional; Some Water, enough to soak and boil beans

Piyaz is a bright, hearty Turkish bean salad that balances tender white beans with sharp onions, fresh herbs, tangy lemon and vinegar, and a silky olive oil dressing. Finished with hard‑boiled eggs and tangy pickled peppers, it’s a comforting, rustic dish that’s perfect as a light main or a flavorful side.

Piyaz is a bright, hearty Turkish bean salad that balances tender white beans with sharp onions, fresh herbs, tangy lemon and vine... Show more

Traditional Turkish Recipe

Health Grade

S · Outstanding

Time

1 hr20 min

Price

0,82 €

Calories

401 kcal

vegetarian

low calorie

healthy

easy

Method

Soak beans

Rinse the Dried White Beans and pick out any broken ones. Put them in a large bowl, cover with Water by several centimeters, and leave them to soak overnight, or for at least 8 hours.

Cook beans

Drain the soaked beans, rinse them again, and transfer them to a pot with the Bay Leaf. Add fresh Water to cover by about 5 cm and stir in the Sea Salt. Bring the pot to a boil, then lower the heat to a gentle simmer and cook for 45 to 60 minutes or until the beans are tender but still hold their shape. Skim off any foam if it rises.

Drain beans

Tip the beans into a colander, discard the bay leaf, and let them drain really well. Spread them out briefly so the steam can escape; they should be just warm when you toss them later.

Prep vegetables

Peel the Onion and slice it as thinly as possible. Rinse the Parsley and Tomato, then pat them dry; finely chop the parsley and cut the tomatoes into wedges or small dice.

Whisk dressing

In a small bowl, whisk together the Extra Virgin Olive Oil, Grape Vinegar, Lemon Juice, Ground Sumac, Black Pepper, the remaining sea salt, and Aleppo Pepper Flakes until the dressing looks glossy and slightly emulsified.

Boil eggs

Put the Eggs in a saucepan and cover them with water by a few centimeters. Bring the water to a boil, then lower it to a steady simmer and cook for 10 minutes. Move the eggs to cold water and let them sit for 5 minutes, then peel and quarter them.

Assemble piyaz

In a large bowl or shallow serving dish, combine the cooled beans, onion, parsley, and tomato. Pour over the dressing and toss gently so the beans stay whole. Top with the quartered eggs and, if you want, the Pickled Green Peppers; let the piyaz sit for 10 minutes before serving so the flavors meld.