Persian Green Bean Stew with Walnuts (Kharka-e Loobia Sabz ba Gerdu)
"Experience a masterclass in Persian balance with this oven-roasted green bean delicacy featuring a luscious honey-vinegar glaze and crunchy walnut finish."
Instructions
Preheat the oven to 450°F (230°C) to create a hot, even roasting environment.
Place the green beans and chopped onion in the center of a large sheet of aluminum foil. Drizzle lightly with olive oil and season with salt and black pepper.
Fold the foil into a loose packet, leaving space for steam to circulate. Set the packet on a baking tray and roast for about 10 minutes, until the vegetables begin to soften.
While the beans roast, mix the vinegar, honey, thyme, minced garlic, and a small pinch of salt in a bowl. Taste and adjust to achieve a balanced sweet-and-tangy flavor.
Carefully open the foil packet, pour the vinegar-honey mixture over the green beans, and gently toss to coat evenly.
Reseal the foil and return to the oven for another 15–25 minutes, until the green beans are fully tender and infused with flavor.
Transfer the stew to a serving dish and sprinkle with chopped walnuts just before serving.