Mung bean pilaf or mung bean stew recipe

Iranian mung bean pilaf recipe, simple and delicious

Mung bean pilaf or mung bean stew is one of the most popular and authentic Iranian dishes and by the way, it is a food full of useful and tonic properties.

The mung bean (Vigna radiata), alternatively known as the green grammaash , or moong

Mung bean is a food that, despite its many properties and tonicity, is not very popular. Maybe you should know a little more about it and try it at least once. This food made by everyone with their own recipe; With meat, without meat, with vegetables and without vegetables.

Ingredients for cooking mung bean

Mung bean 1/2 measure

One cup of rice

200 to 250 grams of minced meat

Brewed saffron 2 tablespoons

Hot golden onion without oil 2 tbsp

2 tablespoons olive oil

Salt as needed

One medium onion

mung bean pilaf

How to prepare

Soak the mung bean for 2 hours and then let it cook. Add a little salt and turmeric. After the tongs are cooked, wait for the water to evaporate.

Put the rice in a little water and salt to soak. After two hours, put the rice with olive oil on the flame and stir gently until the water evaporates gradually. Place the pot on the flame spreader and reduce the heat under it and let the rice simmer. If you use rice cooker to prepare rice, pour rice with olive oil in it and make keteh rice.

To cook Mung bean pilaf or mung bean stew, put the minced meat with the grated onion in a pan with a little oil in it and fry them together. Then add a little salt, pepper, turmeric, and garlic and continue to fry. Pour half a glass of water on the meat and put it in the pan to cook the meat. Turn off the flame when the broth is done. Instead, you can use fried minced meat.

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After cooking, put the rice in a suitable dish and then garnish it with saffron rice, mung bean and meat.

If you decide to drain the rice, you can pour the mung bean over the rice after rinsing and let the mung bean simmer with the rice.

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Bean pilaf recipe – Iranian food

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