2 Reviews

This recipe couldn't have been be simpler to make but the results tasted so wonderful. Since I rely on my trusty rice cooker, I basically just cooked the mung beans and rice separately and layered them together, then baked them in the oven for a while to allow the flavors to marry. The only other thing I did differently was to add a lot more dill to the rice and it added such an outstanding flavor to the dish. This dish was a huge hit in our household and will be made again and again! Thanks so much for posting! :)

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Noor.Khalid February 22, 2012

5 stars!! Very tasty along with the dibis tamar and a Balkan (thick) yogurt. This was exactly what I had been searching for and DH, DD (toddler) & I thoroughly enjoyed it. DH's family eats this with melted butter mixed with the dibis which I will do next time insha Allah along with yogurt too. I did dot butter on top. I made this the traditional way but not with any meat. DH also said his family mixes theirs but we liked it layered mixed is just easier. Layering it I had to cook it differently. Here is what I did: I cooked the onion in some oil in my cast iron frying pan and then added the fresh dill and some sea salt to taste. I added this to the drained soaked mung (mash) beans with some water and cooked them until tender. There was still a little liquid left so I retained it for the rice. I cooked white basmati rice in some boiling salted water for exactly 8 minutes and then drained and put into a greased pan to set in a low oven once layered with the bean mixture. I sprinkled some of the left over liquid on top and covered the pan with aluminum foil and left it in the oven until done. I will definitely will make this again and again.

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UmmBinat April 14, 2010
Iraqi Mung Beans and Rice - Mash M'tubuq