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Persian Bean Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Persian Bean Salad 3

Persian Bean Salad 3 represents the essence of home cooking in Iranian households. With its roots firmly planted in the daily lives of Persian families, this salad is a staple at shared tables, where every ingredient is a gesture of generosity and care. The salt is measured by intuition, not precision, reflecting the cook's intimate connection with their craft. This dish is not a showpiece for special occasions but a comforting presence in the everyday rhythm of life.

The salad offers a satisfying interplay of textures and flavors, where tender beans meet the crisp bite of onions, all enveloped in the richness of olive oil. A splash of vinegar adds a bright contrast, while fresh parsley accents the dish with its vibrant, herbaceous notes. This is a salad that invites you to savor each mouthful, honoring the simplicity and warmth of a Persian home-cooked meal.

Ingredients

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

Method

  1. Begin by finely dicing 1 onion. Use a sharp knife to ensure even pieces, which will distribute flavor uniformly throughout the salad. Place the diced onion in a large mixing bowl.
  2. Add 400 g of cooked beans to the bowl with the onions. If using canned beans, drain and rinse them thoroughly under cold water to remove any excess salt or preservatives. This will also help keep the salad fresh and crisp.
  3. Chop a generous handful of parsley finely, removing any thick stems. Add the parsley to the bowl. The fresh parsley will add a vibrant color and a fresh, herbal aroma to the salad.
  4. In a small bowl, whisk together 80 ml of olive oil and 2 tbsp of vinegar until well combined. This dressing will provide a rich and tangy flavor that complements the beans and onions.
  5. Pour the dressing over the bean mixture. Sprinkle fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt will enhance the natural flavors of the ingredients.
  6. Gently toss the salad using two large spoons, lifting from the bottom to ensure the dressing coats all components evenly. Be careful not to mash the beans; they should remain whole and intact.
  7. Transfer the salad to a serving dish. Serve immediately with fresh bread on the side, allowing diners to scoop the salad onto the bread for a traditional Persian dining experience.
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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