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Persian Bean Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Persian Bean Salad 2

Persian Bean Salad 2 is a staple of home-cooked Persian meals, crafted with the intuitive touch of a seasoned family cook. The dish is a common feature at informal gatherings, where its simplicity and heartiness make it a favorite for sharing. Its roots are in the everyday kitchens of Iran, where cooks rely on their senses rather than precise measurements, crafting each salad to suit the moment and the company.

The salad offers a delightful interplay of creamy beans, sharp onion, and bright parsley, all brought together by the richness of olive oil and a gentle tang from vinegar. Each bite is a balance of textures and flavors, seasoned with fine sea salt to awaken the palate. This dish, prepared with a generous hand, embodies the essence of home-cooked Persian hospitality.

Ingredients

  • 400 gcooked beans
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • parsley — chopped
  • to tastefine sea salt

Method

  1. Start by finely chopping 1 onion. Use a sharp knife to ensure even pieces, which will blend well with the beans. Place the chopped onion in a large mixing bowl.
  2. Add 400 g of cooked beans to the bowl with the onions. Ensure the beans are well-drained to avoid excess moisture in the salad.
  3. Chop a generous handful of fresh parsley, about 1/4 cup, and add it to the bowl. The parsley should be finely chopped to release its aroma and distribute evenly throughout the salad.
  4. In a small bowl, whisk together 80 ml of olive oil and 2 tbsp of vinegar. The mixture should emulsify slightly, creating a smooth dressing that will coat the beans and onions.
  5. Pour the dressing over the bean mixture. Sprinkle with fine sea salt to taste, starting with about 1/2 teaspoon and adjusting as needed after tasting.
  6. Gently toss the salad using a large spoon or your hands. Be careful not to mash the beans; they should remain intact to provide a satisfying texture.
  7. Taste the salad and adjust the seasoning if necessary, adding more salt or vinegar to balance the flavors.
  8. Serve the Persian Bean Salad immediately with fresh bread, allowing the flavors to be enjoyed at their peak. The salad should be vibrant and aromatic, with the freshness of the parsley and the tang of the vinegar coming through.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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