Isfahani Green Bean & Tomato Braise

Name: Isfahani Green Bean & Tomato Braise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Iranian
Ingredients: 1 bird or serrano chili, seeded and chopped, or ¼ teaspoon chili paste; 2 cloves garlic, peeled and crushed; 1 bird or serrano chili, seeded and chopped, or ¼ teaspoon chili paste; 1 bird or serrano chili, seeded and chopped, or ¼ teaspoon chili paste; 1 tablespoon mustard seeds; 4 tablespoons vegetable oil, butter or ghee; 1 pound fresh green beans, washed, trimmed and cut in halves; 1 large onion, peeled and thinly sliced; 3 large fresh tomatoes, sliced, or 2 cups canned whole tomatoes; 3 large fresh tomatoes, sliced, or 2 cups canned whole tomatoes; ½ chopped fresh cilantro (optional); ½ teaspoon freshly ground black pepper; 1 teaspoon salt; 2 tablespoons fresh lime juice; ½ teaspoon sugar; 4 tablespoons vegetable oil, butter or ghee; 4 tablespoons vegetable oil, butter or ghee

Preparation info

Servings:
4

Difficulty
Easy
Ready in
45 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Both green beans and tomatoes are South and Central American plants, which arrived in Spain during the 16th century and spread far along the trade routes. The French word for green bean (haricot); and the various words for tomato are derived from their Aztec names. Indian cooks, long expert in adapting the foods that trade brought, immediately incorporated them into their cuisines. This dish is popular in southern India and Iran.

Ingredients

Asia
India
Iran
Main course
Vegan
Gluten-free

Ingredients

Method