Persian Rice with Mung Beans (Maash Polow)
A side dish of mung beans, basmati rice and yogurt, seasoned with turmeric and cumin and simmered on the stove.
1 hr 5 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 60 min · 65 min total
- medium
- 1
In a medium pot, place the beans and add 3-4 cups of water over medium heat. Bring to a boil, reduce heat, cover and cook on medium to low heat for about 30-40 minutes until the beans are soft.
- 2
In the meantime, in a non-stick heavy bottom pot with a tight fitting lid, heat 4 tablespoons of oil or butter and saute the chopped onions until they turn golden, add turmeric and cumin. Stir thoroughly.
- 3
Add the mung beans to the onions, mix gently and cook them together for 5-7 minutes. Add the rice to the pot and enough water to cook the type and amount of rice you use. Add sea salt to taste. Bring to a boil, place a clean soft kitchen cloth between the lid and the pot to absorb the excess moisture and close the lid tightly.
- 4
Cook for 30 minutes on low heat. Serve warm on a platter with plain yogurt dibis, date syrup or Mast-O Khiar - Persian Yogurt and Cucumber Dip such as.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
