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

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.