Recipe and photo by Villa Jerada

Take your green beans on a trip to North Africa with this sophisticated side with exotic flair.


  • 1 medium onion (diced)
  • 2 cloves garlic
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp of saffron (steeped in warm water for 30min)
  • 4 tbsp olive oil
  • 1 cup of mixed parsley and cilantro
  • 1 can chopped tomatoes 
  • 2 tbls tomato paste
  • 1 lb green beans (trimmed and cleaned)
  • 1 preserved lemon (inside removed and thinly sliced)
  • 1 cup warm water
  • Salt to taste


    In a cooking pot (we use a Dutch pot) warm some olive oil, add your onions and cook until translucent, add garlic cook for another minute then add the tomatoes, herbs, spices and beans. Let cook for another 5 min then add the water and half of the preserved lemons (cut in thin slices). Reduce heat to med-low and cover. to simmer. Cook until the beans are tender. Once the beans are cooked add the rest of the preserved lemons in thin slices.
    Serve warm with some more good quality fruity olive oil 

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