Khaleeji Cuisine: Marag Fasoolya {Stewed Green Beans}

This is another my favorite recipe featured in Cardamom and Lime (the awesome book I've told about in my previous post), which I am preparing often. Marag Fasoolya, juicy and rich in taste, is very popular throughout the Gulf and Middle East in general.

Serves 4

Ingredients:

• 250 g green beans
• 2 tbsp olive oil
• 2 small onions, finely sliced
• 1 large garlic clove, chopped
• 5 mm piece root ginger, finely chopped
• 1/2 tsp turmeric
• 1/2 tsp curry powder
• 4 tomatoes, skinned and roughly chopped
• 1 tbsp tomato puree
• 1 bunch coriander, roughly chopped
• salt to taste

Method of cooking:

1. Wash and trim the beans.
2. Heat the oil in a large saucepan and fry the onion slices until soft and transparent.
3. Add the garlic and ginger, and cook for about 1 minute.
4. Stir in the turmeric and curry powder.
5. Add the tomatoes and stir for a few minutes, over a low heat, until the tomatoes start to liquidize.
6. Add 200 ml boiling water then throw in the beans and cook until tender.
7. Add the tomato puree and salt to taste.
8. Garnish with chopped coriander and serve warm with rice or bread.