Critical Moments
- •Mung beans cooked until tender but not mushy
- •Onions deeply caramelized (20+ minutes)
- •Proper parboiling of rice
- •Never lifting lid during steaming
Prepare the mung beans
Pick through mung beans removing any debris or damaged beans. Rinse well. Place in a pot, cover with water by 5cm. Bring to boil, reduce heat, simmer for 20-25 minutes until tender but still holding shape. Drain and set aside.
Critical Step
Mung beans must be pre-cooked because they won't cook through during rice steaming. Undercooked beans are unpleasantly crunchy; overcooked become mushy paste.
Prepare the mung beans
Pick through mung beans removing any debris or damaged beans. Rinse well. Place in a pot, cover with water by 5cm. Bring to boil, reduce heat, simmer for 20-25 minutes until tender but still holding shape. Drain and set aside.
Critical Step
Mung beans must be pre-cooked because they won't cook through during rice steaming. Undercooked beans are unpleasantly crunchy; overcooked become mushy paste.
Wash and soak the rice
Place rice in a large bowl. Wash 5-6 times until water runs mostly clear. Dissolve 1.5 tbsp salt in 1.5L lukewarm water, add rice, soak for at least 1 hour.
Wash and soak the rice
Place rice in a large bowl. Wash 5-6 times until water runs mostly clear. Dissolve 1.5 tbsp salt in 1.5L lukewarm water, add rice, soak for at least 1 hour.
Bloom saffron
If using, grind saffron with pinch of sugar, steep in 3 tbsp hot water for at least 20 minutes.
Bloom saffron
If using, grind saffron with pinch of sugar, steep in 3 tbsp hot water for at least 20 minutes.
Caramelize the onions
Heat 100ml oil in a large skillet over medium-high heat. Add 2 thinly sliced onions. Cook 20-25 minutes, stirring occasionally, until deeply caramelized and crispy at edges. Add sugar in last 5 minutes. Season with salt. Remove half for topping; keep half in pan for meat (or fold into rice if vegetarian).
Critical Step
Caramelized onions are essential to maash polo's character—they provide sweetness that balances the earthy beans. Pale onions won't deliver the same impact.
Caramelize the onions
Heat 100ml oil in a large skillet over medium-high heat. Add 2 thinly sliced onions. Cook 20-25 minutes, stirring occasionally, until deeply caramelized and crispy at edges. Add sugar in last 5 minutes. Season with salt. Remove half for topping; keep half in pan for meat (or fold into rice if vegetarian).
Critical Step
Caramelized onions are essential to maash polo's character—they provide sweetness that balances the earthy beans. Pale onions won't deliver the same impact.
Prepare the meat (if using)
To the onions remaining in pan, add diced onion and cook until soft. Add ground meat, turmeric, cinnamon, cumin, salt, and pepper. Cook until browned, about 8 minutes, breaking into small pieces. Set aside.
Prepare the meat (if using)
To the onions remaining in pan, add diced onion and cook until soft. Add ground meat, turmeric, cinnamon, cumin, salt, and pepper. Cook until browned, about 8 minutes, breaking into small pieces. Set aside.
Parboil the rice
Bring 3L water with 2 tbsp salt to rolling boil. Drain soaked rice, add to boiling water. Boil 5-7 minutes until al dente.
Critical Step
Proper parboiling ensures fluffy rice.
Parboil the rice
Bring 3L water with 2 tbsp salt to rolling boil. Drain soaked rice, add to boiling water. Boil 5-7 minutes until al dente.
Critical Step
Proper parboiling ensures fluffy rice.
Drain and mix rice with mung beans
Immediately drain rice. Rinse briefly with lukewarm water. Gently fold cooked mung beans into the rice, distributing evenly.
Drain and mix rice with mung beans
Immediately drain rice. Rinse briefly with lukewarm water. Gently fold cooked mung beans into the rice, distributing evenly.
Prepare tahdig and layer
In a non-stick pot, combine 50ml oil with 2 tbsp saffron water (if using). Mix 1.5 cups rice-bean mixture with 1 tbsp saffron water, spread on bottom for tahdig. Add remaining rice-bean mixture, layering with meat mixture (if using) between layers. Build into pyramid. Poke 5-6 steam vents.
Prepare tahdig and layer
In a non-stick pot, combine 50ml oil with 2 tbsp saffron water (if using). Mix 1.5 cups rice-bean mixture with 1 tbsp saffron water, spread on bottom for tahdig. Add remaining rice-bean mixture, layering with meat mixture (if using) between layers. Build into pyramid. Poke 5-6 steam vents.
Steam the rice
Drizzle melted butter over rice. Place over medium-high heat uncovered 3-4 minutes until steam rises. Wrap lid with towel, place tightly. Reduce to lowest heat. Steam 45-50 minutes.
Critical Step
Proper steaming for fluffy rice and crispy tahdig. Never lift lid.
Steam the rice
Drizzle melted butter over rice. Place over medium-high heat uncovered 3-4 minutes until steam rises. Wrap lid with towel, place tightly. Reduce to lowest heat. Steam 45-50 minutes.
Critical Step
Proper steaming for fluffy rice and crispy tahdig. Never lift lid.
Rest and serve
Remove from heat, rest 5 minutes with lid on. Fluff rice gently. Spoon onto platter. Unmold tahdig. Top generously with reserved caramelized onions.
Rest and serve
Remove from heat, rest 5 minutes with lid on. Fluff rice gently. Spoon onto platter. Unmold tahdig. Top generously with reserved caramelized onions.
Resting Required
5 min - Allows tahdig to release cleanly
