Name: Piyaz (Turkish White Bean Salad)
Prep time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Turkish
Ingredients: 1 red onion, sliced; Juice of 1 lemon; 4 sliced tomatoes; 14 oz (400 g) cooked cannellini beans; 1 1/2 Tbsp of olive oil; 1/2 tsp of sumac; Salt and pepper, to taste; Chopped parsley, to garnish; Aleppo pepper powder, to taste; Dried oregano, to taste

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Piyaz is a simple white bean salad from Turkey made with onions and tomatoes. Enjoy it as a side dish or a light lunch.

Piyaz Turkish White Bean Salad served with oregano and Aleppo pepper

Piyaz is a simple, nutritious, and delicious dish from Turkish cuisine. A staple dish in many Turkish homes for generations, Piyaz tells us a unique story. This story takes us on a trip through space and time – from ancient Persia to the Semitic Levant and to Ottoman times.

Nowadays, piyaz is a salad dish that can be eaten as a side dish but also as a main. Due to its combination of fresh vegetables and legumes, it is also a rich plant-based source of protein.

An unexpected white bean salad

The main components of piyaz are red onions, tomatoes, and white beans.

One of my favourite things about this dish, and about Turkish dining culture in general, is that when ordering piyaz, one would usually receive it with two main condiments – dried oregano and Aleppo pepper powder.

Dried oregano has a mild, yet “herby” aroma to it while Aleppo pepper is moderately spicy and a bit tangy.

Having these condiments on the side allows the diner to adjust the dish’s flavor balance according to his/her own liking.

I have always loved “playing” with food. And thus, I personally enjoy playing around with the condiments’ distribution around the dish and this way, adjusting each bite – one is spicy, another is tangy.

Piyaz Turkish White Bean Salad in serving bowl

The history of piyaz

The word “piyaz” is, unexpectedly, not originally from the Turkish language. The name originated from the ancient Persian word “pidaz”, meaning onion.

It is believed that piyaz used to be a much simpler dish, containing only onions, sumac (a tangy berry that is dried and powdered), and sometimes tomatoes. This simple dish can still be found as a condiment in many Shawarma and Falafel restaurants around the Levant.

At some point in history, according to Ottoman records, legumes were added to the dish. However, white beans weren’t the only option for piyaz. Broad beans, chickpeas, and other legumes were used as well.

Variations on this white bean salad

Today, piyaz can be found all around Turkey. Some regional variations can be seen while traveling around the country.

In Anatlya, for example, piyaz may be served with a boiled egg and tarator – a tahini sauce that originates from the Semitic Levant. (There is also a Turkish version of tarator. However, it’s based on yogurt, not tahini.)

Can I make piyaz ahead of time?

Apart from being very simple and quick to make, Piyaz also lasts considerably well in the fridge.

Even though it is always nice to have fresh vegetables, some Turkish cooks would actually prefer to let their piyaz “sit” in the fridge for a while to allow the flavors to meld before serving.

How to eat raw onions

As the name of the dish suggests, onions are used quite extensively in this dish, compared to other salads.

Having such an amount of raw onions might sound unappealing to some people. However, the raw, unpleasant flavor of freshly cut onions can be dealt with with a simple, 10-minute “lemon bath”.

Now, let’s get cooking! Afiyet olsun!

Yield: 3-4 servings