Plov Rice and Raisin Casserole Dish
Transport your taste buds to Central Asia with this fragrant and hearty Plov Rice and Raisin Casserole Dish. This one-pot wonder combines fluffy basmati rice, tender carrots, and sweet bursts of raisins, all infused with warm spices like cumin, coriander, and turmeric. Perfectly versatile, this dish can be made vegetarian or enhanced with savory, golden-seared chicken thighs. The subtle sweetness of raisins balances harmoniously with the savory spices, creating a comforting flavor profile that’s both unique and irresistibly satisfying. With just 20 minutes of prep and a simple simmering technique, this casserole is easy to master and guaranteed to impress. Garnish with fresh parsley for a pop of color and herbal aroma, and serve it as a main course or an impressive side dish. Perfect for weeknight dinners or special gatherings, Plov is your new go-to for effortless, deeply flavorful cooking!
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Recipe Information
Ingredients
- 2 cups long-grain basmati rice
- 2 medium carrots
- 1 large onion
- 0.5 cup raisins
- 1 lb boneless chicken thighs (optional)
- 3 tablespoons olive oil
- 3.5 cups water
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the basmati rice in cold water until the water runs clear to remove excess starch. Drain and set aside.
Peel and julienne the carrots into thin matchstick-sized pieces. Finely dice the onion.
If using chicken thighs, cut them into bite-sized pieces, trimming any extra fat.
Heat 2 tablespoons of olive oil in a large, deep skillet or casserole dish over medium heat. If adding chicken, sauté it until golden on all sides, about 5-7 minutes. Remove the cooked chicken and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened and golden, about 5 minutes.
Add the julienned carrots to the pan and cook for 5 more minutes, stirring occasionally, until slightly softened.
Stir in the ground cumin, coriander, turmeric, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Toss the rinsed rice into the pan with the vegetables, stirring to coat the grains in the spices and oil.
Spread the raisins evenly over the rice. If chicken was cooked earlier, layer it back on top of the rice.
Pour the 3.5 cups of water into the pan and gently press the mixture down to ensure the rice is submerged. Place the bay leaf on top.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the skillet or dish with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the liquid is fully absorbed.
Turn off the heat and let the dish rest, covered, for 10 minutes to allow the flavors to meld.
Fluff the rice gently with a fork and remove the bay leaf. Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 16.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
