Persian Rice With Mung Beans (maash Polow)

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

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)

Recipe

• 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.
• 4 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).
• 5 cook for 30 minutes on low heat.
• 6 serve warm on a platter with plain yogurt dibis, date syrup or mast-o khiar - persian yogurt and cucumber dip such as mast-o khiar (persian yogurt and cucumber dip).
• 7 enjoy!