Community recipe
Uzbek-Inspired Mung Bean and Carrot Pilaf with Dill Yogurt
A hearty, one-pot Central Asian-inspired rice pilaf in which tender mung beans, sweet carrots, and warm cumin are steamed together beneath a saffron-hued rice layer. A cool dill yogurt finish makes it a satisfying vegetarian supper.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 1 cup dried mung bean, rinsed
- 4 cup waters
- 2 tbsp olive oils
- 1 yellow onion, thinly sliced
- 3 garlics, finely minced
- 2 carrots, cut into thin matchsticks
- 2 tsp ground cumins
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tbsp tomato paste
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 1 cup basmati rice, rinsed
- 2 cup vegetable broths, warm
- 1 cup plain greek yogurt
- 2 tbsp fresh dills, finely chopped
- 1 tbsp lemon juice, freshly squeezed
Make it
Instructions
- 01
Parboil the mung beans
Rinse 1 cup dried mung beans until the water runs clear. Bring 4 cups water to a boil in a medium saucepan, add the beans, and simmer until they are beginning to soften but still hold their shape. Drain well.
- 02
Build the spiced base
Warm 2 tbsp olive oil in a wide, heavy pot over medium heat. Add 1 each yellow onion and cook, stirring, until softened and lightly golden. Stir in 3 cloves garlic, 2 each carrot, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tbsp tomato paste, 1 tsp salt, and 1/2 tsp black pepper. Cook until fragrant and the tomato paste darkens slightly.
- 03
Layer and steam the pilaf
Fold the parboiled beans into the spiced vegetables and spread them into an even layer. Scatter 1 cup basmati rice evenly over the top; do not stir. Carefully pour 2 cups vegetable broth around the edge of the pot. Bring to a gentle simmer, cover tightly, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed. Remove from the heat and let the pilaf stand, covered, before gently fluffing it from the bottom upward.
- 04
Make the dill yogurt and serve
In a small bowl, combine 1 cup plain Greek yogurt, 2 tbsp fresh dill, and 1 tbsp lemon juice. Spoon the dill yogurt over the warm pilaf, or serve it alongside so everyone can add it at the table.
