From Helen Saberi’s wonderful Afghan Food and Cookery, p. 173. It calls for sticky rice, mung beans, and yogurt, topped with some dried mint. I made it very simply in a rice cooker and added some apricots and raisins, because I saw them in other recipes in the book and I couldn’t resist. I could eat this for breakfast, lunch, or dinner any time, and it was so easy and so comforting.
sourcing, growing, and cooking beans and other seeds
sourcing, growing, and cooking beans and other seeds
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