GREEN BEAN BORANI

SOURCE: PAULA WOLFERT. THE COOKING OF THE EASTERN MEDITERRANEAN: 215 HEALTHY, VIBRANT, AND INSPIRED RECIPES.

Under the leadership of Genghis Khan and later, Tamerlane, Mongols were the first people to wreak absolute onslaught and extinction to the Georgian kingdom. Because the nomadic invaders were also among the first to live off fermented milk, the Ilkhanate introduced their Georgian subjects to yogurt at the cost of economic collapse, cultural erasure of Byzantine influences, and political strife and dissolution of the Bagrationi, the only Georgian monarchy in history. The light and tangy appeal of yogurt outlasted the ruthless empire, and the dairy ingredient became integral to Georgian cookery as a liaison for boiled vegetables, particularly green string beans that have broken down into silky strings. When perfumed with ground cinnamon, this creamy and sweet-smelling herbaceous outcome, known as Borani, is a favorite vegetarian accompaniment for poultry dishes.

Ingredients

3/4 cup/180 mL plain yogurt, preferably low-fat

1/4 teaspoon/0.5 grams ground cinnamon, preferably Ceylon cinnamon

1/8 teaspoon/0.5 grams sugar

OPTIONAL: Pinch finely ground saffron

Sea salt for blanching

1/2 pound/250 grams green beans, washed with ends snapped off

4 tablespoons/60 grams unsalted butter

3 scallions, finely chopped

1 small garlic clove, peeled and finely chopped

2 tablespoons/6 grams dill, finely chopped

2 tablespoons/6 grams mixed herbs, such as savory, cilantro, mint, and tarragon, finely chopped

Salt and pepper to taste

Specific Equipment

Mixing bowl

Large saucepan

Colander

Large skillet or sauté pan

Serves 2 to 4

Instructions

1. Combine yogurt, cinnamon, and sugar in a mixing bowl. Stir the saffron, if desired. stir everything until well-blended. Set aside.

2. Bring a large saucepan of water and sea salt to a boil. Blanch the green beans for 10 minutes or the beans are until tender. Drain the beans on a colander and cool. Press out excess moisture and cut into 1-inch/2.5-cm long pieces.

3. Melt 1 tablespoon/15 grams butter in a large skillet or sauté pan over moderate heat. Sauté in the scallions and garlic for 2 minutes or until they are soft but not browned.

4. Stir in the beans and 3 tablespoons/45 grams butter. Cover the skillet or sauté pan and reduce the heat to low. Cook the beans for 10 to 15 minutes or the beans have softened.

5. Remove the skillet or sauté pan from heat and stir in the chopped dill and mixed herbs until well-blended. Season with salt and pepper to taste.

6. Fold in the cinnamon yogurt mixture. Return the skillet over low heat and briefly toss the beans and yogurt until well-blended. Transfer the beans to a serving bowl.