Persian Rice With Mung Beans Maash Polow Recipe

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!

Prep Time 20 mins
Cook Time 65 mins
Calories 358.6 kcal
Protein 33g
Rating 5.0 (1 Reviews)
Persian Rice With Mung Beans Maash Polow 45

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Persian Rice With Mung Beans Maash Polow

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How to Make Persian Rice With Mung Beans Maash Polow

  1. Rinse 1 cup of mung beans thoroughly under cold water.
  2. In a medium pot, combine the rinsed mung beans with 3 cups of water. Bring to a boil over medium-high heat.
  3. Once boiling, reduce heat to low, cover, and simmer for 30-40 minutes, or until the beans are tender but not mushy.
  4. 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.
  5. In a heavy-bottomed pot with a tight-fitting lid, heat 4 tablespoons of olive oil or butter over medium heat.
  6. Add 1 medium onion, finely chopped, and sauté until golden brown (about 5-7 minutes).
  7. Stir in 1 teaspoon of turmeric powder and 1/2 teaspoon of ground cumin. Cook for 1 minute, stirring constantly.
  8. Add the cooked mung beans to the pot with the onions and spices. Gently mix to combine and cook for another 5 minutes.
  9. Add the rinsed rice to the pot. Pour in 2 cups of water (adjust according to your rice type and desired consistency).
  10. Add sea salt to taste (approximately 1/2 teaspoon).
  11. 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.
  12. Cover tightly and simmer for 30 minutes, or until all the water is absorbed and the rice is cooked through.
  13. Fluff the rice with a fork before serving.
  14. 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

5g

Fat

1g

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

Recipe Tags (Choose a tag and find related recipes!)

Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Iraqi Main Dish Side Dishes Beans Rice Middle Eastern Iranian Persian Low Fat Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Comfort Food Inexpensive Egg Free Healthy 2 Free Of Something Low In Something Pasta Rice And Grains Long Grain Rice Taste Mood Savory 4 Hours Or Less