Khichiri Qorooti (خچری قروتی) — Afghan Rice and Mung Beans with Dried Yogurt Sauce

• 360 gbasmati rice (rinsed until water runs mostly clear)
• 220 gmung beans (whole, green) (rinsed and picked over)
• 1500 mlwater (for cooking mung beans)
• 10 gfine salt (about 1 3/4 tsp)
• 2 tspground turmeric
• 1 tspground cumin
• 0.5 tspblack pepper
• 45 mlvegetable oil (3 tbsp)
• 300 gyellow onion (thinly sliced (about 2 medium))
• 2 tspdried mint
• 12 ggarlic (3 cloves, finely grated)
• 160 gqurut (dried yogurt balls) (crushed or finely grated)
• 350 mlhot water (to dissolve qurut)
• 120 gplain yogurt (full-fat) (helps round out tang and body)
• 1 tspground coriander

Instructions

1. 1

   Rinse the basmati rice in several changes of water until the water runs mostly clear, then drain well. Rinse and pick over the mung beans, removing any small stones or broken pieces, and set them aside separately.

2. 2

   Add the mung beans and 1500 ml water to a medium pot and bring to a boil over high heat. Reduce to a steady simmer and cook 25–35 minutes until the beans are tender but still hold their shape, then drain and reserve 250 ml of the cooking liquid.

3. 3

   While the beans cook, heat 60 ml oil in a skillet over medium heat and add the sliced onions. Fry 12–18 minutes, stirring often, until deeply golden-brown and crisp at the edges, then transfer to a plate lined with paper towel.

4. 4

   In the same skillet (off the heat), stir the dried mint into the hot oil left behind for 20 seconds to bloom its aroma without burning. Pour the mint oil into a small bowl and set it aside for serving.

5. 5

   Make the qoroot sauce by combining crushed qurut and 350 ml hot water in a bowl, then whisk 2–3 minutes until mostly smooth. Add the grated garlic, yogurt, ground coriander, and 2 g salt, then whisk again and let it stand 10 minutes so the flavors mellow and the sauce thickens slightly.

6. 6

   Heat 45 ml oil in a heavy pot with a tight lid over medium heat. Add turmeric, cumin, and black pepper and stir for 15 seconds, then add the drained rice and stir 1 minute to coat the grains in the spiced oil.

7. 7

   Add the cooked mung beans to the pot and gently fold to distribute without breaking them. Add 10 g salt and 650 ml water (use the reserved mung-bean liquid first, then top up with plain water if needed), and bring to a lively simmer.

8. 8

   When the surface water has mostly absorbed and small steam holes appear, reduce the heat to low and cover the lid with a clean towel, then place it on the pot. Steam 25–30 minutes until the rice is fully tender and fluffy, then rest off the heat for 10 minutes before fluffing with a fork.

9. 9

   To serve, mound the khichiri on a platter and spoon a generous amount of qoroot sauce over the top so it runs into the rice. Finish with the fried onions and a drizzle of mint oil, then serve extra sauce on the side for dipping and mixing at the table.