Sholeh Mash

The dish is tried out in Bojnord, in Khorasan. The simple cuisine is very rich and nutritious. You can give it a try if you like. It won't take much of your time so well worth a try!
Ingredients
Mung beans, 200 g
Rice, 150 g
Stewing Ghormeh meat, 250 g
Fried onion slices, 3 tablespoons
Black caraway, 1 tbsp
Salt, pepper and turmeric powder for seasoning
Directions
First, put mung beans and fried onions inside a pot and fill with some water. Sprinkle in salt, pepper and turmeric powder. Close the lid and allow to cook.
After half an hour, wash the rice and put into the pot. Also add in the stewing meat and keep on cooking. The rice should be completely crushes like Sholeh, a yellow sticky cuisine which is served in mourning occasions. Stir occasionally to avoid sticking. If you feel its water is not enough, add in a cup. The dish is not watery though. It should be thickened. Once you get the acceptable consistency, switch off the heat. Transfer to a desired dish and garnish with sauteed silvered pistachios and ketchup. Bon Appetit everybody!
Cooking points,
The dish contains meat but you can do it without any meat.
The way to make Ghormeh, chose fish lamb mutton with no bones and allow to cook with some water. Once done, and once the water is gone off, it will be greasy. Sauté the meat in its own fat. Sprinkle in a pinch of salt. If the meat does n't contain fat you can apply rump fat. You can preserve this prepared meat in the freezer for quite some time and use whenever you are pressed for time.