📝 About This Recipe
Maash Palaw is a quintessential Afghan comfort dish that beautifully marries nutty mung beans with fragrant long-grain basmati rice. Unlike the more famous Qabili Palaw, this dish offers a unique, earthy depth of flavor enhanced by caramelized onions and a warm blend of traditional spices. It is a hearty, protein-rich vegetarian staple that showcases the sophisticated simplicity of Afghan home cooking.
🥗 Ingredients
Grains and Legumes
- 2 cups Long-grain Basmati Rice (washed and soaked for at least 30 minutes)
- 1 cup Mung Beans (Maash) (rinsed and picked over for stones)
Aromatics and Base
- 2 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Vegetable Oil (or ghee for a richer flavor)
- 1 tablespoon Tomato Paste (for color and depth)
Spices and Seasoning
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Cardamom
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 4 cups Water (divided use)
Optional Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into fine matchsticks)
👨🍳 Instructions
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1
Rinse the mung beans thoroughly. Place them in a small pot with 3 cups of water and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender but not mushy (they should still hold their shape). Drain and set aside.
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2
While the beans cook, rinse the basmati rice in cold water until the water runs clear. Soak the rice in a bowl of fresh water for at least 30 minutes.
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3
In a large, heavy-bottomed pot (or a Dutch oven), heat the vegetable oil over medium-high heat.
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4
Add the diced onions and sauté for 8-10 minutes. You want them to reach a deep golden brown color, as this provides the signature color for the Palaw.
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5
Stir in the minced garlic and cook for another 1 minute until fragrant.
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6
Add the tomato paste, cumin, cardamom, cinnamon, turmeric, salt, and pepper. Stir constantly for 2 minutes to toast the spices and cook out the raw taste of the tomato paste.
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7
Pour in 1 cup of water to the onion and spice mixture. Bring to a simmer, then add the pre-cooked mung beans. Stir gently to coat the beans in the aromatic base.
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8
Drain the soaked rice and add it to the pot. Carefully fold the rice into the bean mixture to avoid breaking the long grains.
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9
Add enough boiling water to cover the rice by about half an inch (approximately 2.5 to 3 cups total water in the pot). Bring to a vigorous boil.
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10
Once most of the water has evaporated and small 'steam holes' appear on the surface of the rice, reduce the heat to the lowest possible setting.
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11
Wrap the pot lid in a clean kitchen towel (this absorbs excess steam) and cover the pot tightly. This is the 'Dam' or steaming phase.
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12
Allow the rice to steam for 20-25 minutes. Do not peek! This ensures the rice becomes fluffy and individual grains remain separate.
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13
Turn off the heat and let the pot sit, covered, for another 5 minutes to settle.
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14
Gently fluff the rice with a large fork or a flat rice paddle, ensuring the mung beans are evenly distributed throughout.
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15
Transfer to a large platter and garnish with fresh cilantro and ginger matchsticks if desired.
💡 Chef's Tips
Always use high-quality aged Basmati rice for the best texture and aroma. Be careful not to overcook the mung beans in the first step; they will finish cooking during the steaming phase. The secret to the rich brown color is the onions—don't be afraid to let them get quite dark, but don't let them burn. If you want to add meat, you can brown small cubes of lamb or beef with the onions and simmer until tender before adding the rice. Using a kitchen towel under the lid is essential for 'Palaw' to prevent the rice from becoming soggy.
🍽️ Serving Suggestions
Serve with a side of 'Salata' (Afghan diced salad of tomato, cucumber, and onion). A dollop of thick Greek yogurt or 'Chakka' balances the warm spices beautifully. Pair with 'Torshi' (Afghan pickled vegetables) for a bright, acidic contrast. Serve alongside a meat korma, such as Sabzi (spinach) or Lamb stew, for a festive feast. Enjoy with a hot cup of green tea flavored with cardamom after the meal.