Recipe byThe ZestyPlate Kitchen
A simple Syrian dish of green beans gently stewed in olive oil with garlic and cilantro until meltingly soft. Lovely with warm pita, hot or cold.
Fasoliyyeh bi z-zayt is a Syrian classic that shows how little it takes to make something good: green beans braised slowly in olive oil with garlic and cilantro until they turn soft and silky. There's no frying involved. The beans steam in their own moisture and the good olive oil does the rest. It's naturally vegan, and it's lovely warm or at room temperature, scooped up with warm pita.
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Prep 10 min
Cook 25 min
Total 35 min
Easy
Scale:
- 16 ounces Green Beans
- 1/4 cup Olive Oil
- Dash Salt
- 1 clove Garlic
- 1/4 cup Cilantro
Nutrition (per serving)
160
kcal
2g
Protein
9g
Carbs
14g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put 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 now and then, until they reach the softness you want. Syrians take them until they turn brownish, letting them steam in their own moisture rather than sautéing.
- Add the cilantro and garlic and carry on cooking just until the cilantro starts to wilt.
- Eat as a main course scooped up with warm pita, or serve as a side.
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.
- Be generous with a good-quality olive oil. Here it's a defining flavour, not just the fat you cook in.
- Stir in the garlic and cilantro towards the end so they stay fragrant instead of overcooking.
- Let it sit 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 right down until soft and slightly browned, not crisp-tender. That soft, melting texture is the whole point.
Yes. It's good warm or at room temperature, which makes it a handy make-ahead dish or part of a meze table.
Some versions stir in a little tomato for a richer sauce. This simpler one lets the olive oil and beans speak for themselves, but a chopped tomato is a fine addition.
Either. Syrians often eat it as a light main, scooped up with pita, but it also works beautifully as a vegetable side.
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