Fasoliyyeh bi z-zayt (Syrian runner beans with olive oil)

    30 min

    I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast and easy vegan main for lunch or dinner that is surprisingly filling when eaten with pitta bread. It is also a flavourful side dish.

    240 people made this

    Serves: 4 

    • 1 (500g) bag frozen sliced runner beans
    • 4 tablespoons extra virgin olive oil
    • salt to taste
    • handful chopped fresh coriander
    • 1 clove garlic, minced

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in colour. The idea is not to sauté them, but to let them steam in the moisture they release.
    2. Add coriander and garlic to the beans, and continue to cook just until the coriander has started to wilt. Eat as a main course by scooping up with warm pitta bread or serve as a side dish.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (201)


    Added 1 tsp of chilli powder and half tsp of cumin to spice it up a bit and it was amazing. Really good cold as well.  -  31 Mar 2018


    Nice way to eat beans, glad I found this because I really dislike bog standard green beans and runner beans.  -  31 Jan 2011


    So simple to make, everyone loved it. I used the left over for lunch, in a sandwich wrap with a little bit of houmous spread  -  07 Aug 2008