Name: Charred Green Beans with Coriander, Sesame, and Nigella Seeds
Total time: 30 min
Ingredients: 3 tablespoons tahini; 1/4 cup water , divided, plus extra as needed; 1/2 teaspoon grated lemon zest plus 1 tablespoon juice; 1/4 cup extra-virgin olive oil; 1 garlic clove , minced; 1 tablespoon sesame seeds , toasted; 2 teaspoons coriander seeds , toasted and cracked; 2 teaspoons nigella seeds; 1½ pounds green beans , trimmed; 1/2 teaspoon table salt; 1/2 teaspoon pepper

Why This Recipe Works

Green beans hold a special place on the celebration table at Rosh Hashanah, the Jewish New Year holiday, symbolizing prosperity. These green beans are appropriately celebratory and feature flavors found in Israeli cuisine. The cooking method, a hybrid covered-uncovered skillet method, turns out transcendently tender green beans with lots of charring. Tossing them off the heat with an aromatic blend of toasted coriander seeds, sesame seeds, and nigella seeds elevates the green beans with savory, citrusy, and nutty flavors and unique crunch. A final drizzle of creamy tahini sauce makes these beans memorable. While the dish is an impressive side, these beans wouldn’t feel out of place as a resting place for poached or hard-cooked eggs as a light meal.

Before You Begin

This recipe is from More Mediterranean, the highly-anticipated followup to our best-seller, The Complete Mediterranean Cookbook.

Instructions

Whisk tahini, 2 tablespoons water, lemon juice, 1 tablespoon oil, and garlic together in bowl. Season with salt and pepper to taste, and adjust consistency with extra water as needed until sauce slowly drips from spoon; set aside. Combine lemon zest, sesame seeds, coriander seeds and nigella seeds in bowl; set aside.

Combine green beans, salt, pepper, remaining 2 tablespoons water, and remaining 3 tablespoons oil in 12‑inch nonstick skillet. Cover and cook over medium-high heat until beans are bright green and nearly tender, 8 to 10 minutes, shaking skillet occasionally to redistribute beans.

Stir and continue to cook, uncovered, until water has evaporated and beans are spotty brown and fully tender, 7 to 12 minutes.

Off heat, stir in reserved seed mixture and season with salt and pepper to taste. Drizzle with reserved tahini sauce. Serve.