Afghan
Mashawa
Mashawa is a hearty Afghan bean, mung, rice, and lamb soup finished with tangy yogurt and fragrant dried mint. It is thick, nourishing, and traditionally served hot in deep bowls with a soft dollop of chaka or plain yogurt.
Watch it madeFahima Hamid · 37:11
Ingredients
- Dried chickpeas1/4 cup
- Dried red kidney beans2 tbsp
- Dried mung beans1/3 cup
- Short-grain rice2 tbsp
- Lamb or beef, small diced150g
- Yellow onion, finely chopped1 medium
- Garlic cloves, minced2
- Tomato, grated or finely chopped1 medium
- Tomato paste1 tbsp
- Neutral oil2 tbsp
- Ground turmeric1/2 tsp
- Ground coriander1 tsp
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Salt1 tsp, or to taste
- Water5 cups
- Plain thick yogurt or chaka1/3 cup
- Dried mint1 tsp
- Fresh cilantro, chopped2 tbsp
- Lemon juice or diluted qurut, optional1 tsp
Method
- Soak the chickpeas and kidney beans together in plenty of cold water overnight, then drain and rinse them.
- Rinse the mung beans and rice separately until the water runs mostly clear.
- Put the soaked chickpeas and kidney beans in a pot with 4 cups of water and simmer for about 55 minutes, until they begin to soften.
- Add the mung beans and continue simmering for 25 minutes, skimming any foam from the surface.
- Meanwhile, heat the oil in a separate pot and fry the onion over medium heat until deep golden, stirring often.
- Add the lamb or beef and cook until browned on all sides.
- Stir in the garlic, tomato, tomato paste, turmeric, coriander, cumin, black pepper, and salt, then cook until the tomato darkens and the oil separates.
- Pour the meat masala into the bean pot, scraping in all the spiced oil.
- Add the rinsed rice and 1 more cup of water, then simmer gently for 25 to 30 minutes until the rice breaks down slightly and the soup becomes thick.
- Crush the dried mint between your fingers and stir half of it into the mashawa.
- Taste and adjust the salt, adding lemon juice or diluted qurut if you want a sharper Afghan-style tang.
- Ladle the mashawa into bowls and top each serving with thick yogurt or chaka, the remaining dried mint, and chopped cilantro.
Common questions
Can I substitute the lamb or beef in Mashawa with another protein?
Yes. Ground lamb, beef chuck, or boneless stewing meat all work well. For a lighter version, use chicken thigh, but add it later so it doesn’t overcook. Keep the spiced onion-tomato base the same for the right flavor.
How long does Mashawa take from start to finish?
Plan on overnight soaking plus about 1 hour 45 minutes to 2 hours of active cooking. The beans need the longest time, and the rice goes in near the end. If the beans are old, expect a longer simmer.
What are the most common mistakes when cooking Mashawa?
The biggest mistakes are undercooking the beans, adding the rice too early, or not browning the onion and meat enough. Also avoid too much water at the end; Mashawa should be thick, not soupy, and the spices need time to cook out.
How should I store leftover Mashawa, and does it reheat well?
Store cooled Mashawa in an airtight container in the fridge for up to 4 days. It reheats very well on the stove with a splash of water to loosen it. You can also freeze it for about 2 months, though the rice softens a bit.
What is the best way to serve Mashawa?
Serve it hot, ladled into bowls, with extra black pepper on top if you like. It’s often eaten as a hearty main dish on its own, but flatbread, yogurt, or a simple salad make a good side.