Oshi Joor-rawtee (rice & Mung Beans, Afghani) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: Mung beans,
3 1/2 cup: Water,
1 cup: Raw rice, well rinsed
1/2 tsp: Salt, or to taste
1 1/2 tsp: Ground cuminseed,
1/4 tsp: Pepper,
Directions:
An odd combination but popular one when planning dairy meals, Mung
beans are those from which beans sprouts are grown. A similar dairy
combination is prepared in Bukhara indicating, through a study of
their food, the probable community connections.
1. Cook beans in water over moderate heat for 1/2 hour. As green
skins rise to surface during cooking process, they should be skimmed
off w/a slotted spoon or a small sieve & discarded. 2. Add rice,
salt, cuminseed, & pepper & continue to simmer mixture over low heat
for 1/2 hour more. It should remain moist. Serve warm w/same dairy
sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Source from luhu.jp
beans are those from which beans sprouts are grown. A similar dairy
combination is prepared in Bukhara indicating, through a study of
their food, the probable community connections.
1. Cook beans in water over moderate heat for 1/2 hour. As green
skins rise to surface during cooking process, they should be skimmed
off w/a slotted spoon or a small sieve & discarded. 2. Add rice,
salt, cuminseed, & pepper & continue to simmer mixture over low heat
for 1/2 hour more. It should remain moist. Serve warm w/same dairy
sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Source from luhu.jp