Central Asian Rice and Bean Stew

Name: Central Asian Rice and Bean Stew (Mashkichiri)
Yield: Serves 4
Ingredients: 2½ cups cooked long-grain white rice (or 1 cup uncooked rice, cooked while mung beans cook); 1 cup mung dal, soaked overnight in water to cover; 2 to 3 cups boiling water or mild stock; 2 to 3 cups boiling water or mild stock; ½ teaspoon Freshly ground black pepper; 2 teaspoons salt; ¾ teaspoon dried chile pepper flakes or crumbled dried red chile; ¾ teaspoon dried chile pepper flakes or crumbled dried red chile; 1 teaspoon cumin seed, ground; 1 pound (about 4 medium) ripe tomatoes, coarsely chopped; 2 medium carrots, coarsely chopped; 2 medium potatoes, cubed; 2 cups coarsely chopped onions (about 3 medium onions); 2 cups coarsely chopped onions (about 3 medium onions); 3 tablespoons vegetable oil or rendered lamb fat (see Note); 3 tablespoons vegetable oil or rendered lamb fat (see Note); Sprigs of mint (optional); 2 to 3 cups plain yogurt; 2½ cups cooked long-grain white rice (or 1 cup uncooked rice, cooked while mung beans cook); 2½ cups cooked long-grain white rice (or 1 cup uncooked rice, cooked while mung beans cook)

Mashkichiri

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

The word mash means mung bean in Farsi and Farsi-related languages like Azeri and Tajik, as well as in Turkic languages such as Uzbek and Uighur. The word kichiri is like the Hindi word kitchri, a name for rice dishes made by cooking rice together with other ingredients. (The British took the idea and the name and turned it into “kedgeree.”)

We like this satisfying meal-in-one stew we learned in Tajikistan. Potatoes, carrots, and tomatoes give variety of taste a

Ingredients

Main course
Spicy
Winter
Gluten-free

Ingredients

Method