A satisfying meze salad where boiled borlotti beans are blended with onion, tomato, and boiled egg. This bean salad, with its pomegranate molasses dressing striking a sweet-sour balance, frequently appears alongside main dishes and olive-oil dishes.
Drain the black-eyed peas that were soaked overnight in water, then boil in fresh water until soft, drain and let cool.
Put the cooled black-eyed peas into a bowl with onion, tomato and parsley.
Mix olive oil, pomegranate molasses, salt and optional red pepper flakes, add to the salad and toss lightly.
Transfer the piyaz to a serving plate and serve topped with sliced boiled eggs arranged on top.
Important: If you soak the borlotti beans in water overnight and boil them the next day, they cook faster and cause less gas. Contains egg.
If you let the piyaz rest for a few minutes before serving, the onion and pomegranate molasses really soak into the beans.
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