Main image of Shola - Afghan Savoury Sticky Rice

Shola - Afghan Savoury Sticky Rice

1 hr + 30 min

Meal

Side

This delicious, savoury Afghan rice dish uses short-grain rice to produce a creamy, cozy meal. This dish can be enjoyed as a meal on its own, but traditionally it's served alongside other small Afghan side dishes, such as banjan, salata, golpea, and more.

Servings

Total

1 hr + 30 min

Prep

15 min

Cook

1 hr + 15 min

Contains

Soy symbol

soy

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Gheymeh - tomato sauce topping

  • 1 cup (212 g)
    dry split yellow chickpeas, soaked overnight*
  • ¼ cup (60 mL)
    vegetable oil
  • 2
    yellow onions, chopped
  • 4
    cloves garlic, minced (optional)
  • 2 Tbsp (30 mL)
    canned tomato paste
  • 2 tsp (12 g)
    salt
  • 1 tsp (3 g)
    ground turmeric
  • 1 tsp (2 g)
    ground black pepper
  • ¼ cup (60 mL)
    water

Mung bean rice

  • ¼ cup (60 mL)
    vegetable oil
  • 2
    yellow onions, chopped
  • 2
    cloves garlic, crushed
  • 2 Tbsp (30 mL)
    canned tomato paste
  • 1½ tsp (3 g)
    paprika powder
  • 1 tsp (3 g)
    ground turmeric
  • 1 tsp (3 g)
    ground cumin
  • ¼ tsp (1 g)
    ground black pepper
  • 4 cups (960 mL)
    water
  • 1 cup (207 g)
    dry mung beans, soaked overnight
  • 2½ cups (500 g)
    uncooked short-grain white rice, rinsed
  • ¼ cup (12 g)
    dried dill
  • 1½ tsp (9 g)
    salt

Garlic yogurt sauce

  • 1 cup (240 mL)
    unsweetened soy yogurt
  • 2
    cloves garlic, crushed
  • ½ tsp (3 g)
    salt

Optional garnishes

  • dried mint leaves
  • fresh dill
  • paprika powder

Serves well with

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Directions

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  1. To a large pot on high heat, add the drained split chickpeas and cover with 8 cups of water. Bring to a boil, then reduce to a rapid simmer and cook until the split chickpeas are fully cooked through, about 30 - 60 minutes**. When soft and fully cooked through, drain.
  2. Meanwhile, make the rice. To a large pot, heat the oil over medium-high heat and cook the onions until golden.
  3. Add the garlic and tomato paste and cook for 30 seconds, stirring throughout.
  4. Add the paprika, turmeric, cumin, and pepper. Stir for about 1 minute, until fragrant.
  5. Then add the water and drained mung beans. Partially cover and cook for 20 - 25 minutes at a gentle simmer. Then check one of the mung beans by scooping it out of the pot, and pinching it between your fingers. You know you’re ready for the next step when the mung beans are about 50% cooked, soft on the outside but still a bit firm in the middle.
  6. Then add the drained rice, dried dill, and salt, stir. Make sure there is 2 cm of liquid above the rice. If not, add more water. Bring to a boil, then reduce the heat to medium-low, cover the pot completely with a lid and cook for 20 minutes. Stir periodically.
  7. To make the gheymeh, add the oil to the now-empty saucepan on medium-high heat. When hot, cook the onions for 5 - 7 minutes, or until golden.
  8. Add the garlic, tomato paste, salt, turmeric, and black pepper. Cook for 1 minute, stirring throughout. Then add the drained cooked split chickpeas the ¼ cup (60 mL) water. Stir, bring to a boil, then cover and turn off the heat.
  9. Returning to the rice, when it’s cooked through, wrap a clean kitchen cloth around the lid of the pot and allow the rice and beans to steam for an additional 10 minutes on very low heat. This helps to ensure that all the rice and mung beans are ultra-soft, as is necessary for this recipe.
  10. To make the yogurt sauce combine the yogurt, garlic, and salt in a small bowl.
  11. To assemble the dish, scoop a generous serving of the rice into a serving dish. Top with some of the gheymeh and a generous drizzle of the yogurt sauce. Enjoy!

Notes

  • * Speed-it-up: split chickpeas are also known as chana dal or split yellow peas. To speed up this recipe, you can substitute the split chickpeas for brown or green lentils. In this case, the cooking time is significantly reduced, down to about 20 minutes.
  • ** When cooking our split chickpeas, we've found the cooking time can vary drastically depending on the source and brand. The split chickpeas we used in Canada cooked in about 30 minutes, while the split chickpeas we boiled in the Netherlands took about 60 minutes to cook through. Continue to check on yours and simply continue cooking until completely soft into the centre.

Storage

  • Store the rice and gheymeh in airtight containers in the fridge for up to 4 days.
  • The yogurt sauce is best enjoyed immediately, otherwise it's best to store separately from the rice in the fridge for up to 2 days. Note that the sauce will curdle, and that's normal. Simply stir for it to become smooth again.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 48%

uncooked short-grain white rice

Proteins 32%

dry split yellow chickpeas

dry mung beans

unsweetened soy yogurt

Fruits & Veggies 20%

yellow onion

clove garlic

canned tomato paste

yellow onion

clove garlic

canned tomato paste

clove garlic

Calcium

unsweetened soy yogurt

Fat

vegetable oil

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Charlotte - Sept. 17, 2021, 10:54 p.m.

Hi Sadia and team! I loved this Afghan sticky rice dish on all levels. I loved the combination of the mung beans, chana dal and short grain rice as well as the tomato and dill flavours in this recipe and, most importantly, the garlic yogurt sauce to finish. I swear that stuff can make anything taste twice as good! Will definitely be returning to this again.

PUL Team - Sept. 18, 2021, 4:54 a.m.

We're so grateful to hear the recipe was enjoyed, Charlotte, thanks for the insight 😃


Janelle - Sept. 8, 2021, 3:16 p.m.

Hi! Three questions. 1. What is a good substitute for dried dill? I’m thinking that might be hard to find. 2. Can I use brown rice instead of white? 3. I’d like to use less oil than what the recipe calls for. What is your suggestion for making this with less oil or oil free?

PUL Team - Sept. 8, 2021, 9:55 p.m.

Hi there, Janelle! Thanks for the questions. 1) The dill can be omitted, some recipes don't have them at all. Or if you can get your hands on some fresh dill, that'd be alright also. Alternatively, you could experiment with parsley or cilantro if you enjoy the taste of those. We'd recommend opting for ~ 2tbsp of dried herbs other than dill to start and adding more to taste as it will change the flavour profile of the recipe. 2) You're welcome to use brown rice instead of white if desired, although, the short-grain white rice provides a delicious creaminess so the end result will be less sticky, and more firm. 3) Simply add as much oil as you're comfortable with - add splashes of water as needed to prevent anything from burning. I hope these help for now 😊

Janelle - Sept. 8, 2021, 10:09 p.m.

I have seen fresh dill available sometimes. Thanks for getting back to me! Looking forward to making it.

Janelle - Sept. 11, 2021, 10:28 p.m.

Hi again, tried this recipe today! I was able to use fresh dill as I couldn't find dried and I substituted lentils for the mung beans. Couldn't make the yogurt sauce as plant-based yogurts are rare here. Was very delicious though! Everyone went back for seconds and I plan to add this recipe to my recipe box. :) Even though I used brown rice, it was very good. One question-in step 8, it says to add 1/4 cup of water when in the ingredient list it says 2 and 1/4 cup? I just would like a little clarification on that, please. Thanks! Plan to try some more of your Afghan recipes-Salata and the cauliflower curry! Thanks for your time to put them up!

PUL Team - Sept. 12, 2021, 1:51 a.m.

Hey Janelle, aw I'm so happy to hear the recipe was enjoyed by everyone, and thanks for sharing all of your recipe substitutions - it might help others who want to try something similar 😊 As for the water, good eye! Indeed it's just a 1/4 cup of water in total (although you can always add a bit more if you prefer a more runny consistency), and we've now updated the ingredients to match. Thanks so much for pointing that out. I hope you enjoy the salata and curry as well 🤗


Joyce - Sept. 8, 2021, 4:29 a.m.

Hi, is it ok to use split mung beans instead of the mung beans? I bought the wrong type of mung bean!

PUL Team - Sept. 8, 2021, 9:40 p.m.

Hey Joyce, we haven't tested it out, but feel free to use split mung beans if desired. No need to soak the split mung beans overnight though as they'll likely get overly mushy. The cooking time will also be reduced, down to about 20 minutes in total! We hope this helps and you enjoy the recipe if you're able to give it a try ☺️


Julie Jeffries - Sept. 8, 2021, 2:47 a.m.

Absolutely delicious!! I subbed the split yellow chickpeas with regular chickpeas and the mung beans with lentils (i couldn’t find them at the store). It was pretty time consuming but totally worth it! thanks for sharing this recipe!!

PUL Team - Sept. 8, 2021, 6:01 p.m.

Mmm a delicious substitute, Julie, thanks for sharing! If you're interested, you may have some luck finding the ingredients in a local international grocery store or in the international aisle depending on where home is for you 😊

Julie Jeffries - Sept. 17, 2021, 6:31 p.m.

Ok I will do that next time i make it. Thanks!


Andrea - Sept. 1, 2021, 1:31 p.m.

Thank you for sharing such amazing recipes! I am just a little bit confused because the ingredients mention chickpeas but the directions mention lentils, just wanted to double-check what should I use for the recipe.

PUL Team - Sept. 1, 2021, 2:38 p.m.

Hey Andrea, thanks for catching that! Split chickpeas is correct 😊 We didn't use lentils for this, although you can if you prefer. It would definitely speed up the cooking time 🤓 I hope this helps, and enjoy!


Aqsa - Sept. 1, 2021, 10:49 a.m.

In Afghanistan do u have any dish name afghani pulao made of rice and meat, garnish with sweet carrots and raisins ???
If u know about afghani pulao can u plz share the authentic recipe original version..

PUL Team - Sept. 1, 2021, 11:05 a.m.

Hey Aqsa, yes that dish is called "Kabuli palaw". Hope to share the recipe for it one day 🤓