Persian-Style Green Bean and Sausage Stew with Cashews

Bring a pot of lightly salted water to a boil, add the lemon juice, and cook the green beans until tender but not mushy. Drain well, reserving about ½ cup of the cooking water, and set the beans aside.

Heat the vegetable oil in a wide pan over medium heat. Add the diced sausage and fry until golden and lightly crisp on the edges. Remove from the pan and set aside.

In the same pan, reduce the heat to medium and add the butter. Once melted, sprinkle in the cornstarch and stir constantly for about 1 minute, allowing it to lightly toast without browning.

Stir in the soy sauce, ground ginger, salt, and black pepper. Gradually whisk in the reserved green bean cooking water until a smooth, glossy sauce forms. Let it simmer gently for 2–3 minutes to thicken.

In a separate pan, heat the olive oil and sauté the chopped onion until soft, golden, and fragrant. Add the onions to the sauce and stir to combine.

Cut the cooked green beans in half, then add them to the sauce along with the fried sausage and cashews.

Simmer gently for 5–7 minutes, stirring occasionally, until all ingredients are well coated and the stew reaches a cohesive consistency. Taste and adjust seasoning if needed.

Serve hot, optionally accompanied by fresh lemon wedges and pickles on the side.