Shola-e Ghorbandi (شوله غوربندی) — Afghan Mung Bean and Rice Porridge

• 300 gMung beans, dried (Rinsed well)
• 250 gBasmati rice (Rinsed until water runs mostly clear)
• 200 gYellow onion (Finely diced)
• 12 gGarlic cloves (Finely grated (about 3 medium cloves))
• 45 mlNeutral oil (Such as sunflower or canola)
• 2 tspGround turmeric
• 1 tspGround cumin
• 10 gFine sea salt (About 1 3/4 tsp)
• 2000 mlWater (Plus 250 ml more as needed to adjust thickness)
• 60 gTomato paste (About 4 tbsp)
• 1 tspGround coriander
• 1 tspDried mint
• 300 gPlain yogurt (Full-fat or low-fat)

Instructions

1. 1

   Rinse the mung beans under cold water until the water runs mostly clear, then drain well. Rinse the basmati rice separately and drain, keeping it ready to add later so it does not over-soak and break too early.

2. 2

   Set a heavy pot over medium heat and add 45 ml neutral oil, then cook the diced onion for 10–12 minutes until deeply golden. Stir in 12 g grated garlic, turmeric, and cumin, and cook for 60 seconds to bloom the spices without letting the garlic scorch.

3. 3

   Add the rinsed mung beans and 2000 ml water, then bring to a steady boil over medium-high heat. Reduce to low, partially cover, and simmer for 45 minutes, stirring every 8–10 minutes so the beans cook evenly and nothing sticks to the bottom.

4. 4

   Stir in the rinsed rice and 10 g salt, then return the pot to a gentle simmer. Cook for 55–70 minutes, stirring more frequently as it thickens, until the rice grains and mung beans have largely broken down and the texture becomes porridge-like.

5. 5

   Adjust the consistency with up to 250 ml additional water, adding it in small splashes while stirring to keep the porridge creamy rather than soupy. Continue cooking for 10 more minutes, then cover and rest off the heat for 10 minutes so the starches relax and the texture smooths out.

6. 6

   Make the tomato topping while the porridge rests: warm 15 ml oil in a small pan over medium heat and whisk in the tomato paste. Add 180 ml water, coriander, dried mint, and 2 g salt, then simmer for 6–8 minutes until glossy and spoonable.

7. 7

   Prepare the garlic yogurt by mixing yogurt with 8 g grated garlic, 1 g salt, and dried mint until smooth. Let it sit for 5 minutes so the garlic mellows slightly and perfumes the yogurt.

8. 8

   Ladle the hot shola into bowls and spoon a ribbon of tomato topping over each portion. Finish with a generous dollop of garlic yogurt, and serve immediately while the porridge is thick, steaming, and creamy.