A simple Syrian dish of green beans gently stewed in olive oil with garlic and cilantro until meltingly soft. Lovely scooped up with warm pita, hot or cold.
Fasoliyyeh bi z-zayt is a Syrian classic that proves how little it takes to make something delicious — green beans braised gently in olive oil with garlic and cilantro until soft and silky. There's no frying or fuss; the beans steam in their own moisture and the good olive oil does the rest. Naturally vegan, it's lovely warm or at room temperature, scooped up with warm pita.
Prep 10 min
Cook 25 min
Total 35 min
Easy
Video
Preparation
- Place the green beans in a large pot and drizzle with the olive oil. Season with salt, put the lid on, and cook over medium-high heat, stirring occasionally, until cooked to your liking — Syrians cook them until turning brownish, letting them steam in their own moisture rather than sautéing.
- Add the cilantro and garlic and continue cooking just until the cilantro starts to wilt.
- Eat as a main course scooped up with warm pita, or serve as a side dish.
Tips from the ZestyPlate Kitchen
- Cook the beans low and slow with the lid on so they steam tender in their own juices rather than frying.
- Use a generous, good-quality olive oil — it's a defining flavour, not just a cooking fat.
- Add the garlic and cilantro near the end so they stay fragrant rather than overcooking.
- Let it cool a little before serving; the flavours settle and it's traditionally eaten warm or at room temperature.
Frequently Asked Questions
Syrian-style green beans are cooked until soft and slightly browned, not crisp-tender. That gentle, melting texture is the point of the dish.
Yes — it's delicious warm or at room temperature, which makes it a great make-ahead dish or part of a mezze table.
Some versions include a little tomato for a richer sauce. This simpler version lets the olive oil and beans shine, but a chopped tomato is a fine addition.
Both — Syrians often eat it as a light main scooped up with pita, but it also works beautifully as a vegetable side dish.
