Maash Polow - Rice with Mung Beans

ماش پلو Maash Polow (rice with mung beans) is a delightful summer dish, light, simple, and delicious. At the start of each summer, I like to go through my pantry and take stock of the grains, peas, and beans tucked away in jars, bags, and containers, deciding what should be used before the hot, humid months settle in. That's when I came across a forgotten jar of mung beans I had bought a couple of months earlier. Mung beans are wonderful in soups and salads, but they are especially delicious when cooked with rice, sautéed onions, and a generous pinch of turmeric, slowly over low heat.

I've used a slightly different method for cooking this rice. There's no need to pre-soak the rice, which makes the whole process easier and more flavorful. For Maash Polow, I like to use equal portions of rice and mung beans so the dish stays balanced and hearty. If you prefer a softer, more rice texture, you can add another 1/2 cup of rice to the pot. 

Maash Polow - Rice with Mung Beans

Ingredients

Serves 4-6

-2 cups dried mung beans, picked over and washed
-2 cups basmati rice, washed and drained
-1 large onion, peeled and finely sliced 
-1 teaspoon turmeric
-1/2 teaspoon ground cumin (optional)
-Oil or butter
-Salt

Method:

1. In a medium pot, heat 2 tablespoons of oil over medium-low heat. Add a pinch of turmeric and mung beans, and sauté for about 10 minutes. Add 3 cups of water. Bring to a boil over medium heat, then reduce to medium-low, cover, and cook for about 30 minutes, until the beans are soft.
2. In a non-stick pot with a tight-fitting lid, heat 4 tablespoons of oil or butter. Add the chopped onions and saute until they turn golden. Stir in the turmeric and cumin. 
3. Add the cooked mung beans to the onions. Mix gently, and let them cook together for 5-7 minutes.
4. Pour in rice and add enough water to cover it by 2 inches. Season with salt. Bring to a boil, then place a clean kitchen towel between the lid and the pot (to absorb the excess moisture). Cover tightly and cook over low heat for 45 minutes

Serve warm on a platter with plain yogurt or mast-o-khiar. Mung bean rice is delicious on its own, but even better paired with saffron chicken or tiny Persian-style meatballs.

Enjoy!