Crunchy Haricots Verts with Pomegranate Molasses

Found on Mare Nostrum, Paris - I've made some of my edits below.

I made these for Thanksgiving this year, and I couldn't find any pomegranate molasses. Granted I was looking for it on short notice, so it was my fault. I found four beautiful pomegranates and decided just to make the molasses myself. I've put a link to the molasses recipe below. It's easier to just get the pomegranate juice from the store, but it can be expensive.

Haricot verts with almonds and pomegranate seeds
Haricot verts with almonds and pomegranate seeds


  • 400g (+/- 1 Lb) of fresh haricots verts (green beans)
  • 1 Tbsp Pomegranate molasses (or balsamic vinegar with a pinch of sugar added)
  • 1/2 Cup pomegranate seeds
  • A pinch of coarse salt
  • 2 Tbsp of olive oil
  • A pinch of pepper
  • 1 Tsp of flaked almonds to serve

What to do with them...

  1. First cut the green beans by removing both ends by hand. It takes a little time but the look and feel are worth it!
  2. Put some water in the pan, (enough to cover the beans, about 4 cups), add a pinch of coarse salt and bring to the boil. When the water boils, put the green beans in the pan and let them cook for 5-7 minutes. They should still be crisp but cooked
  3. Immediately remove the beans from the boiling water, put them in the colander under the cold water tap. This will stop the cooking process and leave them crisp
  4. Once they are cooled, you can put them in the bowl and drizzle with olive oil, pomegranate molasses, pomegranate seeds, pepper and sea salt
  5. You can re-heat now if you want to serve warm
  6. Mix them well so that they are evenly coated
  7. Finally, sprinkle the sliced almond on top