Cook the beans in boiling salted water just “al dente” (very undercooked because they will continue to cook afterward).
In a skillet, heat the butter and olive oil over medium heat until the butter is melted and the foam is gone.
Add the almonds and cook, stirring occasionally, until golden brown. About 1 minute. Using a slotted spoon, reserve the almonds
Reduce the heat and add the garlic to the skillet. Cook; then stir constantly for about 30 seconds, until fragrant.
Add the green beans, increase the heat and cook, stirring often.
Add lemon juice and salt and pepper, stir well, sprinkle with almonds, stir again and serve.
For the topping, you can sprinkle the pomegranate on top, the black and white sesame seeds and zest a little lemon.
Serve and enjoy your dish!