Green Beans with Toasted Mustard Seeds and Garlic
Green Beans with Toasted Garlic and Mustard seeds is simple, flavorful and so very practical. The unexpected note of deep flavor is using powdered Persian dried limes to finish this recipe. I understand, you might not have Persian Limes on hand. Sumac or Indian Amchoor (dried mango powder) also works. This recipe is perfect for string beans, but really can be used for any seasonal vegetable that you have on hand. One of those simple stir fries that fit into any dinner rotation.
This recipe is one of those, where the sum of the parts is definitely greater than the whole.
What are dried Persian Limes?
Dried Persian Lime (known as Limu Omani in Farsi) are small limes that are boiled in salt water and dried in the sun until rock hard before being crushed into granules. The crushed lime imparts a smoky gentle flavor to any dish it is used for. When you buy them, you end up with a large bag. Deeply flavorful, they impart a subtle tang to dishes.
If Persian inspired dishes are on your mind, you might want to try Koresh Bademjam or my Instant Pot Subji Pollo.
Green Beans are prolific in our garden during the summer. They do not need a lot of fuss. These flavors will work with broccolini in spring, kale in spring or winter and Brussels Sprouts in Winter. I would pair these beans with lentils, and any flatbread of your choice. Of course, they work just as well rice or another grain dish. And, they would be happy as a side dish with a bunch of other things. So, yes, a great idea for your Thanksgiving table if beans are on your mind.
Back in the day, when whole foods markets was new they had recipe contests. This recipe is a contest winner, and therefore it has paid for itself. And for today, it is going to be dinner.
An easy and surpringly flavorful recipe for green beans, guaranteed to make you happy in summer.
Ingredients
- 1 pound fresh green beans
- 11/2 tablespoons extra virgin olive oil
- 3/4 teaspoons black mustard seeds
- 1 tablespoon minced fresh garlic (about 4 pods)
- 3/4 teaspoons red pepper flakes or to taste.
- 1 tablespoon crushed dried Persian lime powder (about 1 lime, crushed)
- salt to taste
Instructions
- Trim the beans and finely chop the beans (I like to cut them into small breadth wise slivers).
- Heat the oil on medium heat for a minute and add in the mustard seeds and wait for them to crackle and pop, this takes about 30 seconds.
- Turn off the heat for a minute or so and then turn back the heat on low and add in the garlic and gently cook until the garlic is pale golden and fragrant. This takes less than a minute and it is important to make sure that the garlic does not get burnt or it will taste bitter and ruin the dish.
- Add in the green beans and stir well with the red chili powder, crushed Persian Limes and the salt and stir well.
- Cover and cook for 8 to 10 minutes, until the beans are cooked through. The beans are soft with a slight hint of crunch in this recipe.
Stir Fried Beetroots with Ginger and Lime
[…] there is always a touch of the valley on my platter. The essential flavors of this dish marries toasted mustard seeds (yes, a very popular seasoning in my kitchen), and then this marries lime and ginger into the […]