Ingredients

1 cup of dried beans (200 g)

2 medium-sized red onions

1 bowl of picked parsley leaves

1/4 lemon

3 tablespoons of vinegar

2 teaspoons of salt

2 teaspoons of sumac

1 teaspoon of black pepper

4 tablespoons of olive oil

Description

Soak the dried beans for the piyaz in water the night before. If you are using pre-boiled beans, skip the first two steps.

The next day, drain the water from the beans, wash them, and place them in a pot. Add enough water to cover them by about two fingers' width and leave them to boil. Cook for 35-40 minutes, checking to ensure they are tender but not so soft that they fall apart.

Drain the boiled beans and, once they have cooled, transfer them to a deep bowl. Add the picked parsley leaves you have prepared.

Thinly slice the red onions into half-moons and add them to the bowl. Sprinkle the salt, add the lemon juice and vinegar over them.

Finally, add the remaining spices and the olive oil, and mix well.

The piyaz is ready. Enjoy your meal