serves
4
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
The Five Star Dinner
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp extra virgin olive oil, plus ¼ cup extra to serve
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 1½ tsp ground cumin
- ¼ tsp ground cinnamon
- 1 tsp sweet paprika
- ¼ tsp Aleppo pepper flakes (or other mild chilli flakes)
- 425 g can whole plum tomatoes
- 1 tsp sugar
- 1 tsp salt, plus extra
- Black pepper
- ½ cup (125 ml) hot water, plus extra if required
- 500 g green beans, trimmed
- Roughly chopped flat-leaf parsley and dill tips, to serve
Instructions
- Heat 2 tbsp oil in a large saucepan with a lid over medium-low heat. Add the onions and cook, stirring occasionally for 15 minutes, or until translucent.
- Stir through the garlic and spices and cook for a further 2-3 minutes, or until fragrant. Add the tomatoes, sugar, salt and a generous pinch of pepper to the pan, gently breaking up the tomatoes with a wooden spoon. Add the hot water, cover and simmer for 10 minutes.
- Add the green beans to the pan, stir, then cover. Cook for 15 minutes, or until the beans are soft. Add a splash of water if the pan is too dry!
- Remove the Turkish braised green beans from the heat and stir through ¼ cup olive oil. Season to taste, then spoon the beans onto a serving platter. Sprinkle with the parsley and dill tips, then serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Five Star Dinner
