Nîroj Kurdish Cuisine’s Piyas

Today’s secret recipe comes from Nîroj Kurdish Cuisine, a cozy Mediterranean restaurant in Agoura Hills, California. They serve a dish called Piyas as part of their cold mezze platter. Piyas is a blend of bell peppers, red onions and parsley with a squeeze of fresh lemon and pomegranate molasses. Pomegranate molasses and Aleppo pepper are generally available at Middle Eastern markets and well-stocked supermarkets, as well as online.


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Nîroj Kurdish Cuisine’s Piyas
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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

In 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.

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Source: LA Times

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