Shole Ghorbandi

Name: Shole Ghorbandi
Yield: 3 servings
Cuisine: Afghan
Ingredients: 1 cup short-grain or broken white rice; 1/2 cup dried mung beans, rinsed; 1 large onion, finely diced; 3 cloves garlic, minced; 1 teaspoon ground turmeric; 1/2 teaspoon chili flakes (optional); Salt to taste; 3 tablespoons vegetable oil or ghee, divided; 6–8 cups water or light vegetable stock; Fresh coriander or dried mint, to garnish

شوله قربندی/SHO-leh ghor-ban-DEE/

About this dish

Shole Ghorbandi is a hearty Afghan rice and mung bean porridge, slow-cooked until thick and creamy, often seasoned with turmeric and finished with a drizzle of oil or ghee.

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Ingredients

🍚1 cup short-grain or broken white rice

🫘1/2 cup dried mung beans, rinsed

🧅1 large onion, finely diced

🧄3 cloves garlic, minced

🟡1 teaspoon ground turmeric

🌶️1/2 teaspoon chili flakes (optional)

🧂Salt to taste

🫙3 tablespoons vegetable oil or ghee, divided

💧6–8 cups water or light vegetable stock

🌿Fresh coriander or dried mint, to garnish

Method

Serves 3

Soak the mung beans in cold water for at least 2 hours, then drain and rinse well.

Heat 2 tablespoons of oil or ghee in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until golden and softened, about 10–12 minutes.

Add the minced garlic and turmeric to the onion, stir well, and cook for a further 1–2 minutes until fragrant.

Add the drained mung beans and stir to coat them in the spiced onion mixture. Pour in 6 cups of water or stock and bring to a boil.

Once boiling, reduce the heat to low and simmer the mung beans for about 20 minutes until they begin to soften.

Add the rinsed rice to the pot, stir well, and continue to cook on a low simmer for a further 30–40 minutes, stirring regularly, until the rice and beans are fully cooked and the mixture has thickened to a porridge-like consistency. Add extra water as needed to prevent sticking.

Season generously with salt and adjust spices to taste. If the porridge becomes too thick, stir in a little more hot water to reach your desired consistency.

Serve hot in bowls, drizzled with the remaining oil or ghee and garnished with fresh coriander or a pinch of dried mint.

✓ What Makes it Authentic

This dish is associated with Afghan home cooking and is particularly linked to the Ghorbandi Valley region of northern Afghanistan. It is commonly prepared as a nourishing, economical meal and is often served at communal gatherings, during cold weather, or as a restorative dish for those who are unwell.

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