A hearty meze salad of boiled Borlotti beans tossed with onion, tomato, and hard-boiled eggs. Its pomegranate molasses dressing creates a sweet-tart balance, and it is often served alongside main dishes and olive oil dishes.
Drain the beans that soaked overnight, cover with fresh water, and boil until tender. Drain and let cool.
Place the cooled beans in a bowl with the onion, tomato, and parsley.
Mix the olive oil, pomegranate molasses, salt, and optional red pepper flakes. Add to the salad and toss gently.
Transfer the piyaz to a serving plate, arrange the sliced hard-boiled eggs on top, and serve.
Important: Soaking the Borlotti beans overnight and boiling them the next day shortens the cooking time and may reduce gas. Contains eggs. Allergen: the ingredient list includes eggs. Check packaged product labels for other allergens.
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