Masaledar Sem (Spicy Green Beans)

• 1 1/2 pounds (750 grams) fresh green beans
• 1 piece fresh ginger 1 1/2 inches (4 centimeters) long and 1 inch (2 1/2 centimeters) thick, peeled and coarsely chopped
• 10 cloves garlic, peeled
• 1 1/2 cups (350 milliliters) water, divided
• 5 tablespoons olive oil
• 2 teaspoons cumin seeds
• 1 dried hot chile, lightly crushed in a mortar or a pinch of crushed red pepper flakes
• 2 teaspoons ground coriander
• 2 medium tomatoes, peeled (optional) and finely chopped
• 1 1/4 teaspoons kosher salt (or more or less to taste)
• 1 lemon, halved
• 1 teaspoon ground, roasted cumin (see note above)
• Freshly cracked black pepper

1. Trim the beans and cut them crosswise into 1/2-inch (10-millimeter) lengths. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/2 cup (120 milliliters) of water and blend until fairly smooth.
2. Put the oil in a wide, heavy pot over medium heat. When hot, put in the cumin seeds. Five seconds later, put in the crushed chile or crushed red pepper flakes. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Add the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do.
3. Put in the beans, salt (maybe not all of it to start), and the remaining water. Bring to a simmer. Cover, turn heat to low, and cook for 8 to 10 minutes or until the beans are tender. Remove the cover and add the juice of half a lemon, the ground roasted cumin seeds (if using), and a generous amount of freshly ground black pepper.
4. Taste and adjust with more lemon, salt, or pepper as necessary.

green beans, ginger, garlic, water, olive oil, cumin seeds, hot chile, ground coriander, tomatoes, kosher salt, lemon, ground, freshly cracked black pepper

Taken from food52.com/recipes/30519-masaledar-sem-spicy-green-beans (may not work)