Greens Beans with Pomegranate Molasses
Lubya bi'l-Rumman
Region: Arab Levant, Syria
Category: Vegetables
Season: Any
Difficulty: Easy but long cooking time

This recipe is from Aleppo in Syria where they use a lot of pomegranate molasses. I’ve adapted this recipe from one described to me by Lubaba al-Daker, a young student from Damascus whose aunt lives in Aleppo and is quite a good cook. Typically it can also be made with lamb, in which case you would want to serve with rice pilaf.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 2 hours

6 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 tablespoon bahārāt

1 teaspoon ground cinnamon

One 6-ounce can tomato paste

4 cups water

2 pounds fresh green beans, trimmed

Salt and freshly ground black pepper to taste

8 large garlic cloves

1/2 cup finely chopped fresh coriander leaves

2 1/2 tablespoons pomegranate molasses

2 tablespoons fresh lemon juice

1. In an earthenware casserole (preferably), heat 3 tablespoons olive oil over medium-high heat, then cook the onions, bahārāt, and cinnamon, until the onions are soft, 5 to 6 minutes, stirring occasionally. Dissolve the tomato paste in the water.

2. Reduce the heat to low and add the green beans, water, and tomato paste, and season with salt and pepper. Cover and cook 45 minutes. Uncover and cook until the green beans are tender (not crunchy), another 30 to 60 minutes, tasting a green bean to see if it is done. The length of time depends on the age of the beans.

3. In a small sauté pan, heat the remaining 3 tablespoons olive oil over medium-high heat, then cook the garlic and coriander together for 1 to 2 minutes, stirring constantly and paying close attention to any possible acrid smell that would indicate that the garlic is burning. Stir the garlic and coriander into the bean stew. Add the pomegranate molasses and lemon juice, stir to mix well, and cook 10 minutes. Serve immediately.

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Posted: 01/03/2015

Needed Recipes:

Baharat-Mixed Spices for Syrian, Lebanese, and Palestinian Cooking

Referenced Recipes:

Baharat-Mixed Spices for Syrian, Lebanese, and Palestinian Cooking