📝 About This Recipe
Moshichiri is the ultimate comfort food of the Bukharan Jewish community, a thick, velvety porridge that beautifully marries the earthiness of mung beans with the creaminess of slow-cooked rice. Traditionally prepared in a heavy-bottomed 'kazan,' this dish is enriched with succulent beef and aromatic spices, creating a hearty meal that warms the spirit. It is a testament to the Silk Road's influence, offering a complex depth of flavor that is both rustic and deeply satisfying.
🥗 Ingredients
The Base
- 1 cup Mung Beans (rinsed and picked over for stones)
- 1 cup Medium-Grain Rice (such as Calrose, rinsed until water runs clear)
- 1 lb Beef Chuck or Stew Meat (cut into 1/2-inch small cubes)
- 1/3 cup Vegetable Oil (or neutral oil like sunflower)
Aromatics and Vegetables
- 2 medium Yellow Onions (finely diced)
- 2 medium Carrots (peeled and cut into small 1/4-inch dice)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
Spices and Liquid
- 1 teaspoon Ground Cumin (freshly toasted if possible)
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric (for a vibrant golden hue)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 8-9 cups Beef Broth or Water (hot)
For Serving
- 1/2 cup Fresh Cilantro (chopped)
- 3 stalks Green Onions (thinly sliced)
- 1/2 cup Plain Yogurt or Pareve Sour Cream (optional garnish for non-meat versions or dairy meals)
👨🍳 Instructions
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1
Begin by rinsing the mung beans and rice separately in cold water. Soak the mung beans in a bowl of warm water for at least 30 minutes while you prepare the other ingredients.
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2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven (a kazan is traditional) over medium-high heat.
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3
Add the diced beef cubes to the pot. Sear the meat until it is deeply browned on all sides, about 8-10 minutes. This creates the flavor base for the entire dish.
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4
Add the onions to the pot with the beef. Sauté for about 8 minutes until they are translucent and starting to turn a golden brown.
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5
Stir in the diced carrots and cook for another 5 minutes until they soften slightly.
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6
Add the garlic and tomato paste. Stir constantly for 2 minutes to cook out the raw taste of the paste and allow it to darken slightly.
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7
Incorporate the cumin, coriander, turmeric, salt, and black pepper. Stir for 30 seconds until the spices become fragrant.
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8
Drain the mung beans and add them to the pot. Pour in 8 cups of the hot beef broth or water. Bring the mixture to a vigorous boil.
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9
Once boiling, reduce the heat to low, cover the pot, and simmer for about 25-30 minutes. The mung beans should just start to pop open.
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10
Add the rinsed rice to the pot. Stir well to ensure nothing is sticking to the bottom.
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11
Continue to simmer on low heat, partially covered, for another 30-35 minutes. Stir every 10 minutes to prevent the rice and beans from scorching on the bottom as the mixture thickens.
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12
The Moshichiri is ready when the rice is very soft and the beans have mostly broken down, creating a thick, porridge-like consistency. If it looks too dry, add the remaining cup of hot liquid.
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13
Taste and adjust seasoning with more salt or pepper if needed. Turn off the heat and let it sit, covered, for 10 minutes before serving to let the flavors settle.
💡 Chef's Tips
Always use hot liquid when adding to the pot to maintain the cooking temperature and ensure even softening of the beans. Stirring frequently in the final 20 minutes is crucial; the starches from the rice and beans make the mixture prone to sticking. If you prefer a vegetarian version, omit the beef and use mushroom broth for a similar umami depth. For the best texture, use medium-grain rice; long-grain rice won't provide the necessary creaminess, and short-grain may become too gummy. Don't rush the onion browning; the deep color of the onions provides the characteristic mahogany hue of authentic Moshichiri.
🍽️ Serving Suggestions
Serve in deep bowls topped with a generous handful of fresh cilantro and green onions. Pair with a side of 'Achichuk' (a traditional Central Asian salad of paper-thin tomatoes, onions, and chili). Accompany with warm, crusty Lepyoshka (Uzbek flatbread) to scoop up the thick porridge. A side of hot green tea is the traditional way to cleanse the palate after this rich meal. For an extra kick, serve with a dollop of spicy Adjika or a drizzle of chili oil.