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 gram, maash , or moong
https://en.wikipedia.org/wiki/Mung_bean
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
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.
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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