Best 2 Persian Rice With Mung Beans Maash Polow Recipes

**Exotic Persian Rice with Mung Beans: A Culinary Journey to Savor**

Embark on a culinary adventure to the heart of Persia with this delectable dish of Persian rice with mung beans, also known as Maash Polow. This traditional Iranian dish is a symphony of flavors and textures, combining the nutty aroma of basmati rice with the earthy sweetness of mung beans. Perfectly balanced and visually stunning, Maash Polow is a feast for the senses, enjoyed by families and celebrated at special gatherings.

**Unveiling the Culinary Treasures Within:**

* **Classic Maash Polow:** Experience the authentic taste of Persian rice with mung beans, prepared with aromatic basmati rice, tender mung beans, and a medley of spices.

* **Jeweled Maash Polow:** Adorned with vibrant jewels of dried fruits and nuts, this variation adds a touch of royalty to the classic dish.

* **Layered Maash Polow:** Discover the art of layering rice and mung beans, creating a visually captivating dish that tantalizes both the eyes and the palate.

* **Herbed Maash Polow:** Infused with the freshness of herbs like dill and parsley, this variation brings a burst of aromatic flavor to the classic recipe.

* **Saffron Maash Polow:** Experience the culinary magic of saffron, transforming this dish into a luxurious and celebratory feast.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

ADAS POLOW (PERSIAN RICE AND LENTILS)

Adas Polow (Persian Rice and Lentils) image

It is an Iranian food.

Provided by xxxx

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 4h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound uncooked white rice
4 cups water, or as needed
½ teaspoon salt
2 cups water, or more as needed
salt to taste
2 cups dry lentils, rinsed
¼ cup vegetable oil, divided
2 large onions, thinly sliced
½ teaspoon saffron
⅓ cup hot water
¾ cup pitted, chopped dates
¾ cup raisins

Steps:

Place the rice in a bowl, and cover with water. Soak the rice for about 3 hours, and drain off the water. Bring the rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes. Drain the liquid from the rice, and set the rice aside.
Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in the lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry the onions, stirring frequently, until golden brown, about 20 minutes. Set the onions aside. Dissolve the saffron in 1/3 cup of hot water, and set aside.
In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cover the bottom of the pot. Top the rice with the lentils, and cover the lentils with the remaining rice. Reduce heat to low, cover the pot, and cook until the rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
To serve, spoon the polow into a serving dish, and peel off and place pieces of the crusty rice layer on top of the polow. Decorate the polow with dates, raisins, and fried onions.

Nutrition Facts : Calories 537.2 calories, Carbohydrate 100.4 g, Fat 7.9 g, Fiber 17.7 g, Protein 17.7 g, SaturatedFat 1.3 g, Sodium 179.6 mg, Sugar 20.5 g

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Choose fragrant basmati rice, fresh mung beans, and flavorful spices.
Soak the mung beans: Soaking the mung beans overnight or for at least 4 hours helps soften them and reduces cooking time.
Cook the rice and mung beans separately: This ensures that both the rice and mung beans are cooked evenly and retain their distinct textures.
Use a non-stick pot: This will prevent the rice and mung beans from sticking to the bottom of the pot and burning.
Be patient: Cooking Persian rice with mung beans takes time and attention. Don't rush the process, and allow the rice to cook slowly and evenly.

Conclusion:

Persian rice with mung beans (Maash Polo) is a delicious and aromatic dish that is perfect for special occasions or everyday meals. With its vibrant colors, delightful flavors, and wholesome ingredients, it is a dish that will surely impress your family and friends. So next time you're looking for a flavorful and satisfying rice dish, give Maash Polo a try. You won't be disappointed!