PERSIAN RICE WITH MUNG BEANS (MAASH POLOW)

Persian Rice With Mung Beans (Maash Polow) image

"Rice with mung beans (maash polow) is a delightful summer dish, light, simple and delicious. Mung beans are good in soups, salads and are super delicious when cooked with rice, sauteed onions and a heavy pinch of turmeric, slowly over low heat. I like to use equal portions of rice and beans for this dish. If you like you can add another 1/2 cup of rice to the recipe." Along with the serving options I also think dibs (date syrup) and Balkan yogurt separately would work well together with this dish but have yet to try. That way it would make it more of an Iraqi version since the best date syrup comes from Iraq. Recipe modified from http://turmericsaffron.blogspot.com

Provided by UmmBinat

Categories Long Grain Rice

Time 1h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

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Ingredients

1 1/2 cups dried mung beans, picked over and washed
1 1/2 cups basmati rice, washed and drained
1 large onion, peeled and finely chopped
1/3 teaspoon turmeric
1 pinch ground cumin
water
oil or butter
sea salt
thick yogurt, to serve (or Mast-O Khiar, Persian Yogurt and Cucumber Dip such as Mast-O Khiar (Persian Yogurt and Cucumber Dip))
date syrup, to serve (Dibis in Arabic, found in Middle Eastern or health food stores)

Steps:

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.
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.
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. (I didn't do this part).
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 recipe#252416.
Enjoy!

Nutrition Facts : Calories 358.6, Fat 2.2, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 68.9, Fiber 11.5, Sugar 1.5, Protein 17

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jasmine kaur

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This recipe was a disaster. The rice was mushy and the mung beans were hard. I followed the recipe exactly, so I'm not sure what went wrong.

Katie G

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I found this recipe to be a bit bland. I added some extra spices to give it more flavor.

md fayed

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This dish is a great way to use up leftover rice. I always have rice in my fridge, so this is a go-to recipe for me when I'm in a pinch.

ScaryStuff

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I love the vibrant colors of this dish. It's so visually appealing.

Nanewortor Patrick Yaw

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This recipe is a keeper! It's going into my regular rotation of favorite dishes.

Pardeep Yadav

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I followed the recipe to a T and it turned out perfectly. The rice was cooked to perfection and the mung beans added a wonderful texture and flavor.

Rajesh Thapa

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I've always wanted to try Persian cuisine, and this recipe was the perfect introduction. It was easy to follow and the result was absolutely delicious.