Name: Rice with Mung Beans (Dami-e Mash-e Araki)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 6 cups/1.4 l broth or water; 1 tablespoon ground cumin; 2 teaspoons turmeric; 1 cup/80 g candied orange peel; 1 jalapeño green pepper, seeded and thinly sliced; 2 cups/400 g dried mung beans, soaked in water for 30 minutes and drained; 2 tablespoons oil; 2 cups/400 g long-grain rice, soaked in water for 30 minutes and drained; 4 teaspoons fine sea salt; ½ teaspoon freshly ground pepper; 1 cup/175 g dates, any remaining hard stalk parts removed, pitted and sliced; 1 teaspoon turmeric; 2 tablespoon dried barberries, cleaned (optional); ½ cup/120 ml oil; 2 medium onions, peeled and thinly sliced; 1 cup chopped fresh cilantro; ½ cup/75 g raisins, soaked for 30 minutes and drained; ¼ teaspoon fresh ground pepper; ¼ teaspoon fine sea salt; 6 eggs (optional); ½ teaspoon salt

Preparation info

Serves:
6

Difficulty
Medium
Ready in
1 hr 45

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I love mung beans. Besides being delicious, they are very nutritious. My mother used to cook this dish with chicken, but I’ve given you a vegan version here. You can use brown lentils instead, if you prefer.

Ingredients

Mung Beans and Rice

2 cups/400 g dried mung beans, soaked in water for 30 minutes and drained
2 cups/

Asia
Iran
Main course
Vegetarian
Gluten-free

Method

For the mung beans and rice: In a deep nonstick pot, heat ¼ cup/60ml of the oil over medium heat and sauté the onions until golden brown (about 15 minutes). Add the salt, pepper, turmeric, cumin, and beans, and sauté for 1 minute.
Add the broth and bring to a boil, stir with a wooden spoon, reduce heat to medium, cover, and simmer for 20 to 30 minutes or

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Ingredients

Mung Beans and Rice

Method

Part of