Befarmaeed Sham: Maash Polow (Mung beans Rice)

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Maash Polow, Salad Fasl, Salad Shirazi & Potato Tahdig

Maash polow is so easy to cook. It is the right food to be cooked when you run out of time. In an hour, it is done. Now, maash polow has become one of my favorite and bff loves it too! 

Ingredients:

~ About 300g ground beef/mutton

~ 1 1/2 cup of rice, soak with water and salt for at least 20 minutes

~ 2 large onion, diced (i love to put lots of onion for its sweetness)

~ 1/2 cup of mung beans

~ 1 tspn turmeric powder

~ 1/2 tspn cinnamon powder

~ Potato slices for tahdeeg

~ Salt and pepper

Methods:

1. Boil mung beans until soft (approximately 15 minutes). Drain.

2. While waiting the beans to be cooked, par boil the rice (add 1 tbsp cooking oil) following methods to cook persian rice. Drain.

3. In a pan, heat some oil, fry the onion until translucent,, add turmeric.

4. Add the ground beef, blackpepper and cinnamon powder.

5. Cooked for about 15 minutes until it well cooked. Taste with salt.

6. Mix the mung beans with the meat mixture.

7. In a pot, Pour 1 tbsp of cooking oil. Place potato slices on bottom.

8. Layer rice and meat mixture alternately.

9. Cover the pot with kitchen towel to get beautiful tahdeeg. Simmer with low heat for about 30 minutes.

For salad fasl (season salad) dressing:

I mixed mayonnaise, ketchup, lemon juice and extra virgin olive oil.

For salad shirazi recipe: Click here. I add piaz che (spring onion) this time.