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


  • 2 tbsp olive oil
  • 2 medium onion (chopped)
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp allspice
  • 1 tsp crushed dried basil
  • 1 tsp crushed dried oregano
  • ½ cup finely chopped fresh dill
  • 1 clove garlic (minced)
  • 2 lb Fresh (or frozen) green beans or Italian pole beans  (If using fresh green beans, trim the ends, and cut into 1 inch pieces)
  • 15 oz can diced tomatoes (unsalted)
  • 3 oz tomato paste (diluted in 1 cup water or stock)
  • Juice from 1/2 a lemon


  • Saute the onions in olive oil, hit with a dash of salt, until and translucent, we are not looking for color, just opaque and softened. About 6-8min.
  • Add salt, pepper, allspice, basil, oregano, and garlic.
  • Add the green beans. Pour the canned tomatoes, and the diluted tomato paste over the green beans; stir.
  • Bring to a gentle boil, then cover and simmer for 15-20 min or until beans are tender. Add a little more water or stock, as needed.
  • Before serving, top with fresh dill and lemon juice and mix gently to incorporate
  • Serve with rice or bulgur pilaf.