Sadaf Mung Beans, 680gr

ماش صدف — ۶۸۰ گرم

Sadaf Mung Beans (mash) are small, tender, bright-green dried legumes with a mild, slightly earthy, and gently sweet flavour — one of the oldest and most deeply rooted legumes in Persian cooking, with a long history of use in Iranian cuisine that stretches across everyday family meals, celebratory dishes, and Persian herbal and traditional medicine. Mung beans are fast-cooking by legume standards — they require no overnight soaking and cook to a soft, tender, and creamy consistency in under an hour — and they have a naturally mild, clean flavour that absorbs the aromatics and spices they are cooked with beautifully. The most iconic Persian use of mung beans is ash-e mash — a thick, hearty, and deeply nourishing Persian noodle and mung bean soup made with cooked mung beans, Persian noodles or reshteh, fresh and dried herbs, spinach or greens, kashk (whey), fried onion, and mint oil, served as a warming, restorative, and communally beloved dish especially during cold weather, Ramadan, and family gatherings. Mung beans also appear in mash polo — a fragrant, spiced Persian mung bean rice — and in warming everyday soups and stews. Sadaf is one of the most trusted brands in Persian and Middle Eastern pantry essentials. The generous 680gr bag is a practical everyday size; no overnight soaking required.

Rinse and cook directly without soaking — simmer in water until tender, then use in ash-e mash with Persian noodles, herbs, spinach, and kashk for the classic thick, nourishing Persian mung bean soup, prepare mash polo by layering cooked mung beans with fragrant basmati rice and warming spices for a hearty, spiced Persian mung bean rice dish, add cooked mung beans to Persian herb soups and ash preparations as a protein-rich, creamy legume base, stir into everyday vegetable and herb soups for a filling, mild, and nutritious legume addition, use in Middle Eastern and South Asian-inspired mung bean dishes including dal-style preparations and spiced mung bean stews, or sprout raw mung beans in a jar of water for 2–3 days for fresh, crunchy, nutritious mung bean sprouts to use in salads and stir-fries. A fast-cooking, deeply nourishing Persian legume for ash-e mash and everyday wholesome cooking.

• Sadaf Mung Beans (mash) — small, tender, bright-green legumes; no overnight soaking required; cook to creamy softness in under an hour
• 680gr bag — generous everyday size for ash-e mash, mash polo, soups, stews, and sprouting
• Trusted Sadaf quality — one of the most recognised brands in Persian and Middle Eastern pantry staples
• Essential for Persian ash-e mash (mung bean noodle soup with kashk) and mash polo (Persian mung bean rice)
• Available at Vicinity Mart — your trusted source for authentic Persian pantry staples and specialty ingredients