📝 About This Recipe
Mashawa is the quintessential Afghan comfort food, a thick and savory soup-stew that balances a variety of protein-rich legumes with tender ground meat. This dish is celebrated for its incredible depth of flavor, achieved through a slow-simmered base of turmeric, dill, and cilantro, finished with a cooling swirl of garlicky yogurt (chaka). It is a soulful, nourishing meal that perfectly represents the hospitality and aromatic spice profiles of traditional Afghan home cooking.
🥗 Ingredients
The Meat Base
- 1/2 lb Ground Lamb or Beef (lean)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 3 tablespoons Vegetable Oil
Legumes and Grains
- 1/4 cup Short-grain Rice (rinsed)
- 1/2 cup Mung Beans (dried)
- 1 can (15oz) Red Kidney Beans (drained and rinsed)
- 1 can (15oz) Chickpeas (drained and rinsed)
- 1/4 cup Yellow Split Peas (dried)
Spices and Aromatics
- 2 tablespoons Tomato Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- 1 tablespoon Dried Dill (or 3 tbsp fresh)
- 6 cups Beef or Vegetable Broth (low sodium)
- to taste Salt and Black Pepper
Yogurt Sauce and Garnish
- 1 cup Plain Greek Yogurt (full fat preferred)
- 1 clove Garlic (crushed into a paste)
- 1 tablespoon Dried Mint (for topping)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they are golden brown and translucent.
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2
Add the ground meat to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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3
Stir in the tomato paste, turmeric, and ground coriander. Cook for 2 minutes, allowing the tomato paste to darken slightly to develop a rich umami base.
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4
Add the mung beans, yellow split peas, and rinsed rice to the pot. Stir to coat them in the spice and meat mixture.
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5
Pour in the 6 cups of broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the mung beans and rice are tender and starting to break down.
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6
Once the base grains are soft, stir in the canned chickpeas and red kidney beans. Add the dried dill at this stage.
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7
Continue to simmer uncovered for another 15-20 minutes. The starch from the rice and beans should naturally thicken the soup into a stew-like consistency.
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8
While the Mashawa finishes cooking, prepare the yogurt sauce (Chaka) by whisking together the Greek yogurt, crushed garlic paste, and a pinch of salt in a small bowl.
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9
Taste the Mashawa and adjust seasoning with salt and plenty of black pepper. If the stew is too thick, add a splash of water or extra broth.
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10
Ladle the hot Mashawa into deep bowls. Top each serving with a generous dollop of the garlicky yogurt sauce.
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11
Garnish with a sprinkle of dried mint and fresh chopped cilantro before serving immediately.
💡 Chef's Tips
For the best flavor, use dried mung beans rather than canned; they provide a unique texture that defines this dish. If you have time, soak the mung beans and split peas for 2 hours before cooking to reduce the simmering time. Don't skip the dried mint garnish—it provides a cooling aromatic contrast to the earthy beans and warm spices. To make a vegetarian version, simply omit the ground meat and use vegetable broth; the variety of beans provides plenty of protein. If the stew becomes too thick the next day, reheat it with a little water as the beans will continue to absorb liquid.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or crusty sourdough bread for dipping. A side of Torshi (Afghan pickled vegetables) adds a perfect acidic crunch to the meal. Pair with a fresh Salata (cucumber, tomato, and onion salad) to balance the richness. Enjoy with a cup of hot green tea infused with cardamom after the meal. For a complete feast, serve alongside a vegetable Borani (like Borani Banjan/Eggplant).