Name: Blistered Green Beans with Lemon, Yogurt, and Nigella Seeds
Total time: 30 min
Ingredients: 1 cup plain Greek yogurt; 3 tablespoons extra-virgin olive oil , divided; 2½ tablespoons lemon juice , divided; 1 garlic clove , minced to paste; 1½ teaspoons table salt , divided; 1½ teaspoons ground dried Aleppo pepper , divided; 1 pound green beans , trimmed; ¼ cup water; ¼ teaspoon pepper; 2 tablespoons nigella seeds; 2 tablespoons date syrup; ¼ cup torn fresh dill

Why This Recipe Works

Green beans are often overlooked, but when given the right treatment, they shine: smoky, blistered, and the perfect degree of tender. We steamed them briefly to coax them into softness, then seared them over high heat, leaving them kissed with char, their skins puckered and speckled like something off a grill. Garlicky yogurt, cut with lemon juice, provided a cool, creamy backdrop, while a scattering of toasted nigella seeds brought a crackle of warmth. A drizzle of date syrup tied everything together with a quiet, rounded sweetness.

Before You Begin

A rasp grater makes quick work of turning the garlic into a paste. We love the flavor of date syrup here, but you can substitute molasses if preferred.

Instructions

Combine 1 cup plain Greek yogurt, 1 tablespoon extra-virgin olive oil, 1½ tablespoons lemon juice, 1 garlic clove (minced to paste), ½ teaspoon table salt, and ½ teaspoon Aleppo pepper in small bowl. Spread yogurt mixture evenly over serving platter.

Combine 1 pound green beans, ¼ cup water, ¼ teaspoon pepper, remaining 2 tablespoons oil, and remaining 1 teaspoon salt in 12-inch nonstick skillet. Cover and cook over medium-high heat, shaking pan occasionally, until water has evaporated, 6 to 8 minutes. Uncover and continue to cook until green beans are blistered and browned, about 2 minutes longer. Stir in 2 tablespoons nigella seeds and cook until fragrant, about 1 minute longer. Transfer to the serving platter on top of yogurt mixture.

Drizzle with 2 tablespoons date syrup and remaining 1 tablespoon lemon juice. Top with ¼ cup torn dill and remaining 1 teaspoon Aleppo pepper. Serve immediately.