A hearty Turkish meze where boiled dried beans meet onion, tomato and parsley, seasoned with olive oil and lemon. Garnished with boiled egg and olives, piyaz is served at meze tables and alongside main courses.
Drain the dried beans that have been soaked in water overnight, and boil them unsalted in plenty of fresh water over low heat until the beans are soft.
Drain the cooked beans and transfer to a large bowl, let rest for a few minutes to cool slightly.
Add finely chopped onion, tomato and parsley to the slightly cooled beans and mix gently with olive oil, lemon juice and salt; the beans shouldn't get mashed.
Transfer the piyaz to a serving plate, arrange boiled egg slices and olives on top, and optionally sprinkle with red pepper flakes to serve.
Important: Soaking the beans in water the night before shortens the cooking time and ensures they soften evenly. Allergen: contains egg. Caution: When adding onion to the hot beans, add salt at the very last moment — salting too early can toughen the beans.
If you soak the chopped onion in salted water for a few minutes and then drain it, its sharp smell decreases and the piyaz's flavor becomes more balanced.
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