Ingredients

·       1 1/2 tsp. kosher salt, plus more for the cooking water

·       2 lb. green beans, trimmed

·       1 cup pure pomegranate juice

·       1 Tbsp. salted butter

·       3 Tbsp. olive oil

·       3 shallots, thinly sliced

·       1 Tbsp. grated fresh ginger

·       1/2 cup pomegranate seeds

·       1/2 cup chopped salted roasted pistachios

·       1/4 cup fresh parsley, roughly chopped

·       2 Tbsp. fresh dill, roughly chopped

Directions

• Boil a large pot of salted water. Prepare a large bowl of ice water. Add the green beans to the boiling water and cook until crisp-tender, about 5 minutes. Drain and add to the ice water; leave it for 5 minutes. Drain again and pat dry.
• Boil pomegranate juice in a small saucepan over high heat and cook until syrupy, about 4 minutes. Stir in the butter until smooth and glossy. Set aside and keep warm. 
• Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the ginger and stir to combine. Add the green beans and salt and toss to coat in the oil and shallots. Cover and cook until heated through, about 3 minutes. 
• Uncover the skillet, then sprinkle with half each of the pomegranate seeds, pistachios, and dill and toss. Transfer to a platter. Drizzle with the pomegranate syrup and sprinkle with the remaining pomegranate seeds, pistachios, and dill.