Asyura Porridge is a one-pot meal which is usually served on the 10th day of Muharram, the first month in the Muslim calendar. It has rice, beans, lentils, vegetables, nuts and so on.
This recipe and photo are taken from Marina Mustafa’s Cooking under Pressure. This cookbook is part of the MPH Masterclass Kitchen Series.
- 1 onion (blended)
- 3 cloves garlic (blended)
- ½ inch ginger (blended)
- ½c up rice (washed and drained 250g beef, chopped roughly)
- 1 tbsp roasted peanuts
- 1 tbsp split chickpeas (soaked)
- 1 tbsp red peas
- 1 tbsp corn (cooked)
- 1 tbsp lentils (soaked for 1 hour)
- 1 tbsp dhal (soaked for 1 hour)
- 1 tbsp barley
- ½ stick carrot (cut into large cubes)
- ½ sweet potato (cut into cubes)
- 2 cups water
- ½ cup coconut milk (santan cair)
- 1 tbsp kerisik
- 3 cloves
- 3 cardamom pods
- 1 cinnamon stick
- 1 star anise
- 1 tsp salt
- 1 tbsp curry powder
- 1 egg (made into paper-thin omelettes)
- 2 stalks spring onions (sliced thinly)
- 2 stalks Chinese parsley (sliced thinly)
- 3 tbsp fried crispy shallots
- Boil the rice and beef with water in a large pot until the rice begins to puff up.
- Add all the nuts, seeds, potatoes and carrots into the pot and continue to boil.
- In a separate pan, heat up 3 tablespoons of oil. Put in the cinnamon, cloves, cardamom pods and star anise.
- Pour the blended onion, ginger and garlic into the pan. Then add the curry powder. Sauté until slightly dry.
- Pour all the sautéed ingredients from the pan into the pot of boiling rice and nuts and stir.
- When the porridge thickens, pour in the coconut milk and kerisik.
- Season with salt and pepper
- When serving, top with omelette, Chinese parsley, spring onions and fried crispy shallots.