Persian Rice With Mung Beans Maash Polow Recette

Experience the vibrant flavors of summer with this light and refreshing Persian Maash Polow! This simple yet delicious recipe combines fluffy rice with tender mung beans, sauteed onions infused with warming turmeric and cumin. Perfect as a standalone dish or elevated with Iraqi date syrup (dibs) and Balkan yogurt for a unique twist. This recipe offers a customizable approach, allowing you to adjust the rice-to-bean ratio to your preference. Get ready for a culinary journey that's both satisfying and easy to make!

Préparation 20 min

Cuisson 65 min

Calories 358.6 kcal

Protéines 33g

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Persian Rice With Mung Beans Maash Polow

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Persian Rice With Mung Beans Maash Polow

1 cup mung beans
Basmati Rice
Onion
1 teaspoon turmeric powder
Ground Cumin
5-6 cups water (adjust as needed)
Oil
Sea Salt
Plain yogurt, dibs (Iraqi date syrup), or mast-o khiar (Persian yogurt and cucumber dip), for serving
Date Syrup

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Comment préparer Persian Rice With Mung Beans Maash Polow

Rinse 1 cup of mung beans thoroughly under cold water.
In a medium pot, combine the rinsed mung beans with 3 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 30-40 minutes, or until the beans are tender but not mushy.
While the beans are cooking, prepare the rice. Rinse 1 cup of basmati rice (or 1.5 cups for a richer rice-to-bean ratio) thoroughly under cold water until the water runs clear.
In a heavy-bottomed pot with a tight-fitting lid, heat 4 tablespoons of olive oil or butter over medium heat.
Add 1 medium onion, finely chopped, and sauté until golden brown (about 5-7 minutes).
Stir in 1 teaspoon of turmeric powder and 1/2 teaspoon of ground cumin. Cook for 1 minute, stirring constantly.
Add the cooked mung beans to the pot with the onions and spices. Gently mix to combine and cook for another 5 minutes.
Add the rinsed rice to the pot. Pour in 2 cups of water (adjust according to your rice type and desired consistency).
Add sea salt to taste (approximately 1/2 teaspoon).
Bring the mixture to a boil, then reduce heat to the lowest setting. Place a clean kitchen towel between the lid and the pot to absorb excess moisture.
Cover tightly and simmer for 30 minutes, or until all the water is absorbed and the rice is cooked through.
Fluff the rice with a fork before serving.
Serve warm with plain yogurt, dibs (Iraqi date syrup), or mast-o khiar (Persian yogurt and cucumber dip). Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

Fat

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Bean & Lentil Recipes Healthy Vegetarian Vegan Gluten Free Summer Recipes One Pot Meals

Questions fréquentes

Combien de temps faut-il pour préparer Persian Rice With Mung Beans Maash Polow ?

Persian Rice With Mung Beans Maash Polow prend environ 85 minutes du début à la fin — environ 20 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Persian Rice With Mung Beans Maash Polow ?

Persian Rice With Mung Beans Maash Polow contient environ 358.6 calories par portion, avec environ 33 g de protéines, 22 g de glucides et 3 g de lipides.

De quels ingrédients ai-je besoin pour Persian Rice With Mung Beans Maash Polow ?

Les principaux ingrédients de Persian Rice With Mung Beans Maash Polow sont Mung Beans, Basmati Rice, Onion, Turmeric, Ground Cumin, Water. Consultez la liste complète avec les quantités ci-dessus.