Why This Recipe Works

Green beans are often overlooked, but when given the right treatment, they shine: smoky, blistered, and the perfect degree of tender. We steam them briefly to soften them and then sear them over high heat, charring them and leaving their skins puckered and speckled like something off a grill. Garlicky yogurt, cut with lemon juice, provides a cool, creamy backdrop, while a scattering of toasted nigella seeds brings a crackle of warmth. A drizzle of date syrup rounds out everything with a light, pleasant sweetness.

Before You Begin

A rasp grater makes quick work of turning the garlic into a paste. We love the flavor of date syrup here, but you can substitute molasses if preferred.

Instructions

Combine 1 cup plain Greek yogurt, 1 tablespoon extra-virgin olive oil, 1½ tablespoons lemon juice, 1 garlic clove (minced to paste), ½ teaspoon table salt, and ½ teaspoon Aleppo pepper in small bowl. Spread yogurt mixture evenly over serving platter.

Combine 1 pound green beans, ¼ cup water, ¼ teaspoon pepper, remaining 2 tablespoons oil, and remaining 1 teaspoon salt in 12-inch nonstick skillet. Cover and cook over medium-high heat, shaking pan occasionally, until water has evaporated, 6 to 8 minutes. Uncover and continue to cook until green beans are blistered and browned, about 2 minutes longer. Stir in 2 tablespoons nigella seeds and cook until fragrant, about 1 minute longer. Transfer to the serving platter on top of yogurt mixture.

Drizzle with 2 tablespoons date syrup and remaining 1 tablespoon lemon juice. Top with ¼ cup torn dill and remaining 1 teaspoon Aleppo pepper. Serve immediately.