This is Armenian Fasoulia, sometimes spelled Fasulye, it’s a dish native to the Near East (Turkey, Armenia, Syria and Lebanon), and we’ve always had it for Easter.
Lots of Armenians make this with lamb stew meat, but my family always had this as a purely vegetarian side dish.
The dill and green beans, although stewed, rings in Spring for us. It’s acidic, slightly sweet, savory and herbaceous.
It reminds me of the big Armenian Easter day celebrations we had when I was a kid with easter egg hunting on my grandparents farm, egg-cracking contest with cash prizes and LOTS of lamb (shish) kebab.
– Chef Natalie