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Piyaz – Weißer Riesenbohnen-Salat سالاد لوبیا سفید

Piyaz - White giant bean salad سالاد لوبیا سفید

The salad tastes fresh and is also vegan and really filling.

Gericht After Work Cooking, easy recipe, healthy food, Mezze, Salad, vegan, vegetarian
Länder & Regionen Iran, persian cuisine, persian food, Turkey
Keyword Piyaz - White giant bean salad سالاد لوبیا سفید
Vorbereitungszeit 1 Stunde
Zubereitungszeit 10 Minuten
Portionen 4 Portions
Autor Labsalliebe

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INGREDIENTS PIYAZ

  • 250 g dried giant beans* or 2 cans giant beans*
  • 2 red onions
  • 1 bunch of parsley
  • 200 g cherry tomatoes
  • 4 eggs 

INGREDIENTS SALAD DRESSING

  • 2 tbsp cooked giant beans
  • 100 g tahini (sesame paste)
  • 1 lemon the juice of it
  • 2 tbsp white whine vinegar
  • 2 tbsp olive oil
  • 1 clove of garlic
  • 100 ml water
  • 1 tsp salt

INGREDIENT TOPPING

  • 1 tbsp Sumac (optional)

Anleitungen

PREPARATION OF DRIED GIANT BEANS 

  1. Soak dried giant beans overnight or for 6 - 12 hours, changing the water from time to time.

  2. The next day, pour away the water and rinse the giant beans under clear water.

  3. Place in a pot with cold water and cook slowly for 60 minutes.

  4. Let the cooked giant beans cool in the warm cooking broth, then strain them. Otherwise the fine skin of the giant beans will crack off and they will no longer look nice.

MISE EN PLACE - PREPARATION

  1. Halve the red onions and cut them into fine slices. Set aside.

  2. Wash 1 bunch of parsley, dry really well and chop finely. Set aside.

  3. Cut cherry tomatoes in half. Set aside.

  4. Cook eggs until hard-boiled, peel and cut in half. Set aside as well. 

PREPARATION SALAD DRESSING

  1. Blend all ingredients with a blender till smooth.

PREPARATION PIYAZ

  1. First put the giant beans in a large bowl, pour the salad dressing over them, mix everything well and let marinate for at least 30 minutes before serving.

  2. Add the chopped parsley on top, then add the halved cherry tomatoes and add the onion slices.

  3. Garnish the salad with boiled and halved eggs.

  4. Drizzle with sumac (optional).

Rezept-Anmerkungen

TIP: The salad will last 2 - 3 days in the refrigerator. So you can prepare it well in advance. However, add the sauce at least 30 minutes before serving and mix everything well.