Piyaz

🔥 Prep

• Rinse the 2 cup white beans and place them in a bowl; if using dried beans, soak overnight then drain.
• Peel and finely chop the 1 onion.
• Wash, dry, and roughly chop the 0.5 cup parsley.
• Wash the 1 tomato, remove the core, and dice it into small pieces.
• Measure out the 2 tbsp tahini and 3 tbsp lemon juice into a small mixing bowl for the dressing.

🔥 Cook

• 1. Rinse the 2 cup white beans and place in a large pot with enough water to cover; bring to a boil over medium-high heat.
• 2. Reduce heat to low and simmer for 45 minutes until beans are tender.
• 3. Drain and rinse beans under cold water; let cool.
• 4. In a small bowl, whisk together the 2 tbsp tahini and 3 tbsp lemon juice until smooth; add a splash of water if needed to reach desired consistency.
• 5. In a large salad bowl, combine the cooled beans, the finely chopped 1 onion, the diced 1 tomato, and the 0.5 cup chopped parsley.
• 6. Pour the tahini‑lemon dressing over the salad and toss gently to coat evenly.
• 7. Let the salad rest for 10 minutes at room temperature to allow flavors to meld.

🔥 Serve

• Serve the Piyaz chilled or at room temperature in a shallow bowl or platter.
• Garnish with an extra sprinkle of chopped parsley and a drizzle of olive oil if desired.
• Accompany with warm pita bread, crusty baguette, or lettuce leaves for wrapping.
• Pairs well with grilled meats or as part of a mezze spread.