Tangy green beans with ajwain and ginger (chatpatee sem)

I've made this repeatedly and we've always enjoyed it. It makes a pretty addition to a plate. I've used fresh green beans, frozen green beans, haricots verts, and the Dutch snijbonen (which I think are called runner beans in English, but I've never seen them in the US).

This recipe can be made ahead to a great extent and finished, starting about 10 minutes before serving. Have the beans cooked and all the spices measured and chopped.

Lovely but unspectacular. I think there was a bit too much cumin in the recipe.