Comfort Porridge · Mung Bean & Rice

Moshkichiri

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It uses the same rice-and-meat base as plov, but the mung beans are cooked until they burst and the whole pot is left to break down into a soft, thick porridge instead of staying separate and fluffy.

Moshkichiri simmers mung beans until they split, then stirs in rice, meat, carrot, and onion, cooking the mixture down into a thick, savory porridge seasoned heavily with cumin. It's served flattened onto a plate with a side of pickled onions, sold at bazaar canteens and neighborhood cafes around Tashkent.

Why it's made this way: It's considered a homier, less showy cousin of plov — built from the same pantry, but stewed down into comfort food rather than dressed up for guests.

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Part of World of Street Food — 3248 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.