Mash polo rice with mung beans and meatballs ماش پلو is a typical dish from the city of Isfahan. It is also known as Kate Mash or Dampokhte Mash. You need for mashpolo mung beans, rice, saffron and dried dill. Soak the mung beans overnight or for at least 4 hours in water, which makes them cook faster. Mash Polo is a delicious vegetarian and vegan dish by itself. I served meatballs as a side dish along with it, feel free to serve chicken, fish or even fried eggs instead. Give it a try with a topping of caramelized onions, raisins, cinnamon and walnuts. A tahdig of lava bread completes the delicious dish. If you like Adas Polo you will also like Mash Polo.

MASH PALAU FOR DIE KULINARISCHE WELTREISE AFGHANISTAN

The Culinary World Tour of Volker mampft is stopping in Afghanistan this month. And for this stopover, I prepared this recipe, which is popular in Afghanistan and Iran. No surprising, since we are close neighbors. Nowadays, mash polo is found less on Persian plates, but it is still popular in Afghanistan where it is called Mash Palau. Afghanistan borders not only Iran, but also Turkmenistan, Uzbekistan, Tajikistan, the People’s Republic of China and Pakistan. The traditional dishes of Afghanistan are influenced by Persian, Indian, Chinese and Mongolian cuisine. Some of my blogger friends have published great recipes, such as Bolani, the rice dish Narinj Palau, Lobia or a Minced Meat Noodle Soup. You can easily prepare these in your own kitchen. More recipes will follow by the end of the month.

• Kathrina von Küchentraum & Purzelbaum mit Afghanische Bolani – gefülltes Fladenbrot
• Petra aka Cascabel von Chili und Ciabatta mit Bolani – afghanisches Fladenbrot mit Kartoffel-Lauch-Füllung, grünem Chutney und Joghurt
• Regina von bistroglobal mit Lobia – Kidney-Bohneneintopf
• Friederike von Fliederbaum mit Dopiaza – Zwiebelfleisch mit Lamm, dazu Fladenbrot
• Susanne von magentratzerl mit Asch – Afghanische Hackfleisch-Nudelsuppe
• Petra aka Cascabel von Chili und Ciabatta mit Borani Banjan – geschmorte Auberginen mit Joghurtsauce
• Simone von zimtkringel mit Afghani Fateer Pyazi
• Sus von CorumBlog 2.0 mit Narinj Palau (Reis mit Orange) und Lamm
• Susan von Labsalliebe mit Mash polo – Rice with Mung Beans and Meatballs ماش پلو
• Petra aka Cascabel von Chili und Ciabatta mit Gebackenes Katlama – süßes knusprig-blättriges Schichtgebäck
• Britta von Brittas Kochbuch mit Kochbuch: Salam – Rezepte & Geschichten aus Afghanistan
• Britta von Brittas Kochbuch mit Dolma – Paprika mit Linsenfüllung
• Britta von Brittas Kochbuch mit Chalau – Afghanischer Gewürzreis
• Britta von Brittas Kochbuch mit Char Masala – Afghanische Gewürzmischung

 

MORE AFGHAN RECIPES

Feast your way through my Persian recipes, which are also very popular in Afghanistan and are prepared there with pleasure. First you find the Persian name and after the slash, the Afghan name.

Dugh / Doogh Joghurtgetränk
Sharbat-e Ab Limo / Sharbate Liemu zuckerfreie Limonade
Samosa Bandari / Sambosa
Kelaneh / Bolanee gefülltes Brot aus der Pfanne
Borani Bademjan / Badenjan Borani – Auberginen Dip
Kabab Koobideh / Kebab
Khoresht-e Bamieh /Qorme Bamia – Schmorgericht mit Okraschoten
Traditionelles Lavash Brot / Naane Paraki/Lawasha
Nan-e Taftoon / Naan Brot aus der Pfanne
Fereni / Ferni Reiscreme mit Himbeerpüree und Pashmak
Shir Berenj / Shir berenj Milchreis mit Rosenwasser und Kardamom
Gosh-e Fil /Goshe Feel – knusprige Elefantenohren

MUNG BEANS HEALTHY AND RICH IN NUTRIENTS

Mung beans taste slightly sweet and nutty and have cold attributes in Teb-es Sonati – an Iranian traditional medicine. They are low in calories and highly digestible, and although they belong to legume family, they have no bloating effects. In Teb-e Sonati, they even are recommended as a remedy for too much air in the belly. These little green beans are also great for detoxification. The word Mash means mung beans and is full of vitamins, proteins, fiber, and minerals. In vitamins, mung beans contain high levels of vitamins A, B vitamins, vitamin C, vitamin E, folic acid, and beta-carotene. In minerals mung beans contain calcium, iron, potassium, magnesium, and phosphorus.

In addition, they contain many healthy antioxidants, including flavonoids, caffeic acid, phenolic acids and cinnamic acid to name just a few. Mung beans are known to lower cholesterol and blood pressure, and are also suitable for people with diabetes. Consumption also has a positive effect on anemia and osteoporosis. The mung beans have the ability to filter toxins from the skin, cleanse the skin from the inside and can help with skin problems such as blemishes. I also like to sprout the mung beans for Nowrooz, see here.

INGREDIENTS MASH POLO

INGREDIENTS SAFFRON ESSENCE

1/2 tsp saffron threads*
25 ml boiling water

INGREDIENTS DILL-RICE-MUNG BEANS

200 g mung beans*
400 g rice*
3 tbsp dill*, dried

INGREDIENTS LAVASH TAHDIG

2 tbsp ghee* or oil*
1 slice lavash bread (homemade)

INGREDIENTS MEATBALLS (optional)

1 onion
500 g ground beef
1 tsp turmeric*
1 tsp cinnamon*
salt, pepper

TOPPING (optional)

2 large onions
120 g raisins*
1 tsp cinnamon*
50 g walnuts*

PREPARATION MASH POLO

PREPARATION SAFFRON ESSENCE

Grind saffron threads in a mortar and pour 25 ml of boiling water over it. Cover with a lid and leave to steam until needed.

PREPARATION MUNG BEANS

Wash mung beans in a sieve and soak them with enough water overnight. The next day, strain the water and rinse well. Place the mung beans in a pot with enough water to cover them. Once the water boils, keep skimming off the foam with a skimmer. Boil mung beans al dente for about 10 – 15 minutes and drain in a colander. Set aside.

PREPARATION RICE

Bring water to a boil in a saucepan, once the water boils add the rice and cook for about 5 – 7 minutes al dente. . Drain the rice in a colander and rinse with cold water. Mix rice, dill, and mung beans carefully to avoid breaking the rice grains.

PREPARATION TAH DIG

In a non-stick pot, or in a rice-cooker*, add some ghee and 2 tablespoons of saffron essence (you will need the rest later) and once the ghee is hot, add the lavash bread to the bottom of the pot. Arrange the rice and mung bean mixture in a cone shape. Wrap the lid of the pot with a cloth and steam the rice at medium temperature for about 45-60 minutes.

PREPARATION MEATBALLS

In the meantime, chop the onion finely and mix it into minced meat with the spices. Shape small balls, I got 26 balls. Fry the meatballs in fat, remove from the pan, and set aside. Leave the pan with the fat, we need it to fry the raisins.

PREPARATION TOPPING

Fry the raisins in the fat of the minced meat and sprinkle with cinnamon. Set aside.

Peel, halve, and slice the onions. Boil some water with a teaspoon of salt and cook the onions for about 4 – 5 minutes, add 1 tablespoon of saffron essence to the onions until they turn yellow. Drain the onions in a sieve, place them on a kitchen towel, and pat them dry. Heat a pot with plenty of oil and fry the onions at medium temperature for about 20 – 30 minutes.

Rinse walnuts in a sieve and let stand with hot water for 10 minutes. Drain in a sieve and pat dry well. Roast in a pan without oil.

SERVING SUGGESTION

Remove about 2 large ladles of dill-mung bean rice from the pot and gently mix in the remaining saffron essence until the rice is yellow.

In a dish, spread some of the dill mung bean rice and apply alternating saffron dill mung bean rice, meatballs, fried onions, raisins, and walnuts, see photos.

Remove lavash tahdig from the pot and cut it into triangles and spread it on top of the rice.

Serve with salad shirazi and sir torshi.

BEFARMAYID!

Susan

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