Kichiri Qoroot (کیچری قروت) — Afghan mung-bean rice with tangy dried-yogurt sauce

• 360 gbasmati rice (rinsed until water runs mostly clear)
• 200 gmung beans (split or whole) (picked over and rinsed)
• 200 gyellow onion (finely sliced)
• 18 ggarlic (minced (about 6 cloves))
• 45 mlneutral oil (such as sunflower or canola)
• 2 tspground turmeric
• 1 tspground cumin
• 10 gfine salt
• 1200 mlwater (plus extra if needed)
• 120 gqoroot (dried yogurt balls) (crushed or finely grated)
• 240 mlhot water (to dissolve qoroot)
• 2 tspdried mint
• 0.5 tspblack pepper
• 30 gtomato paste (for a classic red drizzle)
• 1 tspground paprika (color and mild warmth)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until it runs mostly clear, then drain well. Rinse the mung beans and set them aside separately so you can control their doneness.

2. 2

   Heat 45 ml oil in a heavy pot over medium heat and add the sliced onion with 2 g of the salt. Cook for 10–12 minutes, stirring often, until the onion is deep golden and sweet, then stir in 18 g minced garlic for 30 seconds until fragrant.

3. 3

   Add turmeric and cumin and stir for 20 seconds to bloom the spices without burning them. Add the mung beans and 900 ml of the water, bring to a boil, then reduce to a steady simmer.

4. 4

   Simmer the mung beans for 20–25 minutes until they are tender but still hold their shape. If the pot looks dry before the beans soften, add up to 120 ml additional water in measured splashes.

5. 5

   Stir in the drained rice, the remaining 8 g salt, and the remaining 300 ml water. Bring back to a gentle boil for 3 minutes, then reduce heat to low and cover tightly.

6. 6

   Cook covered on low for 25–30 minutes until the rice is tender and the surface shows small steam holes. Turn off the heat and rest the pot, still covered, for 10 minutes so the grains finish steaming evenly.

7. 7

   While the kichiri rests, dissolve the crushed qoroot in 240 ml hot water in a bowl, whisking for 1–2 minutes until mostly smooth. Let it stand 5 minutes, then whisk again; small grains are normal, but it should pour like a thick sauce.

8. 8

   Warm 15 ml oil in a small pan over low heat and add 9 g minced garlic, cooking for 30–45 seconds until aromatic but not browned. Stir in dried mint, black pepper, and 2 g salt, then immediately pour this seasoned oil into the qoroot mixture and whisk to combine.

9. 9

   For the red topping, whisk tomato paste with 60 ml water until smooth, then warm it with 15 ml oil and paprika for 2–3 minutes over low heat. Keep it loose and spoonable; if it thickens too much, add 15 ml water and stir well.

10. 10

    Fluff the kichiri gently with a fork to avoid breaking the mung beans and mashing the rice. Serve on a platter or in a wide bowl, then drizzle with the qoroot sauce and a little of the tomato mixture in ribbons for contrast.