The Turkish Bean Salad, known as Piyaz was one of my favourite dishes to eat on my trips to Turkey. In Istanbul, in many of the mezze restaurants, the second you sit down, you'll experience a ninja-like waiter sweep into view, proudly parading a giant tray of small meze plates to tempt you; like the creamy Turkish carrot salad or the deliciously earthy and sweet Turkish Beetroot & Yoghurt Dip. You'll point and pick (a great way to order food) at the plates that looked most appealing. It's heaven!
Frequently on my selection is a white bean salad, much like an Italian cannellini bean salad - I absolutely LOVE beans of any kind, and this salad is amongst the best, rich, yet light - sharp and zingy and totally addictive. It's super easy to make at home too.
Serving suggestions and substitutes
The Turkish Bean Salad is versatile in that you can use whatever white bean you have at hand. Cannellini beans, butter beans, navy beans, great northern and lima beans are all perfect for this dish. This dish has its roots as a Persian bean salad, so any beans associated with Persian cuisine would also be suitable - think, black eyed peas, fava beans and garbanzo. But it's a white bean that I love the most, creamy and soft - perfection!
The salads I ate in Turkey all shared a similar sharpness, some more lemon focussed, some more vinegar focussed - I typically just adjust with what I have more of when I make it. The herbs for this dish seemed to vary between dill and parsley. Dill in particular is splendid, so I'd urge you to not substitute too much with other herbs to keep the authentic Turkish flavour.
Some versions of the salad featured sliced or crumbled hard boiled eggs on top, which is a fantastic addition. Give this a try!
More delicious Turkish and Mediterranean salads
If you like this salad, you might also like to try some of the other dishes that would work alongside it as part of a Turkish themed dinner table.