Step 1

In a large heat-proof bowl, add the anchovies, caraway seeds, fennel seeds, red pepper flakes, grated garlic cloves, and lemon zest and juice from the whole lemon.

Step 2

In a small saucepan or butter warmer, bring the olive oil up to 300F, you'll know it's at this temperature when you start to see it ripple under the surface.

Step 3

Pour the hot oil over the anchovies and seasonings. Let it sizzle, then immediately take a small whisk and whisk vigorously. The anchovies will stay in whole pieces at first, but as you whisk you'll begin to see them "melt" into the hot oil. This will create a thick and smooth anchovy-oil sauce.

Step 4

Add the beans directly into the anchovy mixture. Toss to coat all the beans in an even coating of the glossy anchovy oil.

Step 5

Add in the parsley and stir again. The mixture should be well combined.

Step 6

To serve, add a portion of rice to each bowl, then add the chopped cucumbers, and top with the beans. Drizzle any remaining anchovy oil on top. Garnish black pepper, paprika and any leftover parsley!