Today’s recipe, Tahini rice, is from Khuzestan and has a different taste due to the ingredients used. According to the tradition of Dezful, this dish is mostly cooked on rainy days and is a suitable dish for the winter season due to its warm nature.
If you are interested in the taste of Tahini, we suggest you try Tahini rice or Tahini soup.
Ingredients
4 cups of rice (depending on the number of people)
2 cups of mung beans (half the number of cups of rice)
Oghab tahini as mush as needed
Oghab molasses as mush as needed
How to prepare
First, clean the mung beans, then cook and drain them. There is no need to soak the mung beans.
Next, drain the rice. Remember that because of the use of Tahini in this dish, you no longer need to use oil.
Then pour the rice and mung beans into the pot and let it simmer.
In the next step, serve the prepared mung beans on a tray and immediately pour the eagle’s tahini over the rice and stir the rice with your hands in a completely traditional way until it is completely coated with the tahini.
Finally, pour the date molasses over the tahini. The tahini and molasses product of the Oghab Halva can be a good option for consumption.
Remember that tahini does not require oil or spices and is usually accompanied by only vegetables, especially radishes.
Bon Appetit!