+
0 (0)

Sauces and Condiments

Piyas

Piyas
Jay L. Clendenin / Los Angeles Times

When you browse the menu at Nîroj Kurdish Cuisine in Agoura Hills, you’ll probably be tempted to order the cold mezze platter. It’s a colorful display of five dips served alongside a basket of warm homemade bread. “Two of the ... Read more

Total time: 30 minutes | Makes about 2 quarts
  • 3 red bell peppers, seeded and chopped
  • 3 green bell peppers, seeded and chopped
  • 1 bunch parsley, leaves chopped
  • 1 small red onion, chopped
  • 1 (15 1/2-ounce) can white northern beans, rinsed and drained
  • 2 tablespoons Aleppo pepper, or to taste
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup pomegranate molasses
  • 1 tablespoon sea salt
  • Juice of ½ lemon, more to taste

Step 1In a bowl, mix together the bell peppers, parsley and onion. Stir in the beans, Aleppo pepper, oil, molasses, sea salt and lemon. Taste, and adjust the seasoning and flavorings if desired. This makes about 2 quarts piyas, which will keep, covered and refrigerated, up to 5 days.

Note: Adapted from a recipe by Luqman Barwari, owner and chef of Nîroj Kurdish Cuisine in Agoura Hills. Pomegranate molasses and Aleppo pepper are generally available at Middle Eastern markets and well-stocked supermarkets, as well as online.

HAVE YOU TRIED


Green tahini sauce
Green tahini sauce

Leek, apple and thyme soup
Leek, apple and thyme soup

Mesquite almond shrimp
Mesquite almond shrimp

Gurinder Chadha's tandoori turkey with spicy gravy
Gurinder Chadha's tandoori turkey with spicy gravy

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Cardoons With Sicilian Olive Vinaigrette
Fresh raspberry sauce
Hazelnut-chocolate spread (homemade Nutella)
Charmoula