Posted in Rice, Vegetarains

Mung beans rice

Mung beans with rice is one of those meals that is going to be forgotten but once you cook , you will find out how much it is delicious and with different taste . You could serve it with stew or chicken or simply itself. In Persian language it is known as ‘ Mush polow’ and in Azerbaijani language it is called ‘ Yarma polow’.
Ingredients
150 g rice
1 cup sprouted mung beans,
1 cup wheat or barley, soaked over the night
1 large onion, finely chopped
1 tsp turmeric
1 cube vegetable stock
pepper
Olive oil

preparation
Soak mung beans 2-3 days before cooking until sprout the mungs. Soak wheat as well just over the night. Pour both of them in a pot, add water and allow to cook.
Heat the pan, add oil and chopped onion, saute it until onion is soft. Add turmeric and pepper. Stir it for 2 minutes. Turn off heat. and set aside sauteed onion.
Once mung beans and wheat cooked, add rice, 1 cube of vegetable stock, and sauteed onion. Let it to cook over the medium heat.

Serve it with salad/pickles.
Nosh-e jan

دمپخت / کته ماش

کته ی ماش جزو آن غذاهایی هست که در حال فراموش شدن هست و کمتر در سفره های ما دیده میشود. این کته فوق العاده خوشمزه بوده و طعم متفاوتی دارد. دمپخت ماش را می توان با خورشت یا گوشت مرغ و یا خالی میل کرد چون واقعن خوشمزه هست. در زبان فارسی این غذا ” ماش پلو” و در زبان آذر به ” یارما پلو” معروف است.

مواد لازم

دویست گرم برنج

یک عدد پیاز درشت

یک پیمانه ماش جوانه زده

یک پیمانه گندم یا جو خیسانده شده

 فلفل به میزان لازم

یک ق چ زردچوبه

یک عددعصاره ی سبزیجات

روغن به میزان لازم

طرز تهیه

ماش را 3-2 روز قبل از پخت بخیسانید تا جوانه بزندد. گندم یا جو را فقط شب قبل از پخت بخیسانید. هر دو حبوبات را داخل قابلمه ریخته و مقداری آب اضافه کنید و بگذارید خوب بپزد تا نرم شوند.
ماهی تابه را گرم نموده – روغن اضافه کنید و پیاز خرد شده را در ماهی تابه تفت دهید تا نرم شود. سپس زردچوبه و فلفل را به پیاز اضافه کرده و 2-1 دقیقه بگذارید حرارت ببیند. پیاز را کناری بگذارید . وقتی حبوبات پخته شدند. آب به میزان لازم برای پخت برنج – و نیز برنج را همراه با عصاره ی سبزی و نیز پیاز تفت داده شده را به حبوبات داخل قابلمه اضافه کرده و بگذارید کته دم بکشد.

 

 

Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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