A classic Turkish pilaki of soaked borlotti beans cooked in their own liquid with onion, carrot and fresh tomatoes. A staple of olive oil dishes, it is served chilled with a squeeze of lemon.
Drain the soaked borlotti beans and boil them in plenty of water in a pressure cooker until tender; the beans should be soft enough to crush easily.
Sauté the onion and carrot in olive oil over low heat until softened.
Add the chopped tomatoes and sauté for a few minutes. Add the water and salt, then bring to a boil.
Add the boiled borlotti beans to the sauce and cook over low heat until some of the liquid has reduced. Note: Once the beans come to a boil, skim off the foam.
Remove from the heat and leave to cool to room temperature. Sprinkle with parsley and serve with lemon wedges.
Important: Soak the borlotti beans in plenty of water overnight; soaking time is not included in the cooking time. Note: Once the beans come to a boil, skim off the foam, or the dish may taste bitter. Allergen note: No common allergens are listed.
Baharat oranını kendime göre ayarladım, tarifin ruhunu bozmadı. Kabuğunu soymadan denedim, dokusu daha iyiydi bence. Un yerine yulaf ezmesi kattım, kıvamı bozmadı.
Tarif güzel ama anlatım biraz karışık geldi, adımlar netleştirilebilir. Bu tarifin klasik versiyonunu farklı biliyordum, yine de denemek güzeldi. Herkes bayıldı diyor ama bende beklediğim tat çıkmadı.
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