Persian Rice With Mung Beans (Maash Polow) Recipe

Name: Persian Rice With Mung Beans (Maash Polow)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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 recipe#252416.
7
Enjoy!

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Persian Rice With Mung Beans (Maash Polow) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian Rice With Mung Beans (Maash Polow)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions