Vegan Traditional Uzbek Plov
Experience the rich and comforting flavors of Central Asia with this Vegan Traditional Uzbek Plov, a plant-based twist on a classic dish. Packed with fragrant spices like cumin, turmeric, and coriander, this recipe transforms fluffy basmati rice into a vibrant, one-pot wonder. Jackfruit adds a meaty texture, chickpeas bring heartiness, and sweet carrots brighten the dish with subtle sweetness. Optional raisins offer a delightful hint of fruitiness, while fresh dill or parsley provides a refreshing garnish. Perfect for a wholesome family dinner or impressing guests, this vegan plov is simmered to perfection, allowing the spices to infuse every grain. Quick to prepare with just 20 minutes of prep time, this aromatic Uzbek rice pilaf is sure to become a beloved favorite on your plant-based menu!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 can (14 oz) Canned young jackfruit, rinsed and cut into bite-sized pieces
- 1 cup Cooked chickpeas (or canned, drained and rinsed)
- 3 large Carrots, julienned
- 2 medium Onions, finely chopped
- 4 cloves Garlic, minced
- 4 tbsp Vegetable oil (sunflower or grapeseed preferred)
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Sweet paprika
- 2 whole Bay leaves
- 2 tsp Salt
- 1 tsp Black pepper
- 3.5 cups Vegetable broth or water
- 1 handful Raisins (optional)
- 0.25 cup Fresh dill or parsley, chopped (for garnish)
Instructions
Rinse the basmati rice in cold water until the water runs clear to remove excess starch, then soak for 20 minutes. Drain and set aside.
Heat 3 tablespoons of the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium heat.
Add the cumin seeds and toast for about 30 seconds or until aromatic.
Add the chopped onions and sauté until golden, about 5-7 minutes.
Stir in the minced garlic, ground coriander, turmeric, paprika, and black pepper, cooking for an additional 1 minute.
Add the jackfruit pieces and carrots to the pot and sauté for 5-7 minutes, stirring occasionally to let the jackfruit and carrots absorb the spices.
Stir in the chickpeas and season with salt. Add the bay leaves and optional raisins if desired.
Spread the drained rice evenly over the vegetables and jackfruit mixture without stirring.
Carefully pour the vegetable broth or water over the rice, ensuring the rice is fully covered. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 25-30 minutes or until the rice is fully cooked and the liquid is absorbed.
Turn off the heat and allow the plov to rest for 10 minutes. Do not remove the lid during this resting period.
Gently fluff the plov with a fork, mixing the rice with the vegetables and jackfruit.
Garnish with fresh dill or parsley before serving. Serve hot and enjoy this hearty, aromatic dish!
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8650 mg | 376% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 69.0 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4697 mg | 100% | |
*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.
