Mash Polo (ماش پلو) — Persian Mung Bean Rice

• 450 gBasmati rice (long-grain; rinsed until water runs mostly clear)
• 2000 mlWater (for parboiling rice and mung beans; plus more as needed)
• 18 gSalt (divided; includes salting parboil water and final seasoning)
• 200 gMung beans (picked over and rinsed)
• 300 gOnion (thinly sliced (about 2 medium))
• 60 mlVegetable oil (divided)
• 2 tspTurmeric
• 1 tspBlack pepper (freshly ground)
• 100 gRaisins (dark or golden; rinsed and thoroughly dried)
• 1 tspCinnamon (ground)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Cover with plenty of fresh water and soak 60 minutes at room temperature; this helps the grains cook long and separate. Meanwhile, pick over the mung beans for stones, then rinse well in a sieve.

2. 2

   Cook the mung beans: bring 1000 ml water to a boil in a medium pot. Add mung beans and simmer uncovered 18–25 minutes, stirring occasionally, until tender but not splitting. Drain immediately and rinse briefly with cool water to stop cooking; set aside so the beans stay intact during steaming.

3. 3

   Prepare the onion mixture: heat 45 ml vegetable oil in a skillet over medium heat. Add sliced onion and sauté 12–15 minutes until deeply golden, stirring often. Add turmeric and black pepper and cook 30 seconds to bloom the spices. Remove from heat; reserve 2 tablespoons for garnish if desired.

4. 4

   Parboil the rice: bring 1000 ml water to a rolling boil in a large pot and stir in 12 g salt. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring gently once or twice, until the grains are softened on the outside but still firm in the center.

5. 5

   Drain and combine: drain the parboiled rice in a colander and rinse quickly with 250 ml cool water to remove excess surface starch. In a large bowl, gently fold the rice with the cooked mung beans and most of the spiced onions (leave a little for topping). Taste a few grains and adjust with remaining salt if needed.

6. 6

   Steam (dam) the mash polo: set a heavy pot over medium heat and add 15 ml vegetable oil. Spoon in the rice-bean mixture, shaping it into a mound. Poke 5–6 holes to the bottom with a spoon handle for steam vents. Cover the lid with a clean towel and steam 10 minutes on medium.

7. 7

   Finish steaming: reduce heat to low and continue steaming 35–45 minutes, until the rice is fully tender and fragrant. If you hear sizzling too strongly, lower heat further; if the pot seems dry, sprinkle 2–3 tablespoons water around the edges and re-cover. Let rest 5 minutes off heat before fluffing.

8. 8

   Optional raisin-cinnamon topping: while the rice steams, heat 1 teaspoon of the reserved oil (or a small splash of oil) in a small pan over low-medium heat. Add raisins and sauté 60–90 seconds just until plump. Remove from heat and toss with cinnamon. Serve mash polo topped with raisins and reserved onions.