White beans are quickly cooked in a pressure cooker and tossed with onion, tomato and a tangy vinegar dressing to make this beloved Turkish cold salad. A scattering of hard-boiled egg on top adds substance and completes its classic presentation.
Put the soaked beans into the pressure cooker, cover with fresh water, seal the lid and cook over medium heat for twenty minutes.
Rub the finely chopped onion with salt and let it sit for ten minutes; this softens its sharp bite.
Transfer the drained hot beans to a large bowl, add the onion, tomato, parsley, vinegar and olive oil, and toss gently.
Transfer the piyaz to a serving plate, top with the boiled egg slices, and sprinkle with red pepper flakes if you like.
Do not skip the overnight soak for the beans, or they will not soften fully even in the pressure cooker. Allergens: contains egg.
If the onion's sharpness bothers you, after salting it, soak it briefly in cold water and drain; this softens the bite and keeps the colour brighter.
Admin DadaGastro · verified in test kitchenPiyazı bir gün önceden hazırlayıp buzdolabında bekletsem sirkenin tadı fazla mı baskın çıkar, yoksa ertesi gün daha mı iyi olur? Misafirlerim için önceden hazırlamak istiyorum ama ilk defa deneyeceğim.
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