Maash Pati or mung beans stew is one of the local dishes of Golestan province in northern Iran which is served in different seasons, but mostly in winter and spring.
As the food contains mung beans and spinach, it is very beneficial for some diseases. Maash Pati is also rich in plant proteins due to the combination of its raw materials. It is mostly served with rice or Kookoo Sib Zamini (potato patties).
Some locals in Golestan serve the meal cold. Maash Pati is one of the most popular local dishes in the northern Iranian cities of Gorgan, Karimabad, Behshahr, Sari, Tonekabon, Qaemshahr and, especially, the village of Ziarat.
The directions to cook the stew has recently been inscribed on the list of Iran’s Intangible Cultural Heritage.
Ingredients:
Mung beans: 2 cups
Black-eyed peas: ½ cup
Spinach: 1.5kg
Chopped pumpkins: 150g
Garlic: 4 pieces
Beetroots: 3 small ones
Pomegranate paste: 1 tbls
Flour: 1 tbls
Salt, pepper, turmeric: As much as needed
Instructions:
Notes:
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