Vegetarian Traditional Uzbek Plov
Experience the vibrant flavors of Central Asia with Vegetarian Traditional Uzbek Plov, a meat-free twist on a beloved classic. This hearty dish combines fluffy long-grain rice, tender julienned carrots, and caramelized onions simmered to perfection with aromatic cumin, ground coriander, and paprika. Wholesome chickpeas and sweet raisins add depth and texture, while a whole garlic bulb infuses irresistible richness. Prepared in a single pot or kazan, this recipe is simple yet deeply satisfying, making it ideal for weeknight dinners or special occasions. Serve this vegetarian Uzbek plov garnished with fresh parsley for a burst of color and flavor, and pair with a crisp side salad or warm bread for the ultimate comfort meal. Perfect for those seeking authentic flavors, this dish captures the soul of Uzbek cuisine without the meat.
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Recipe Information
Ingredients
- 300 g long-grain rice (preferably basmati or jasmine)
- 3 medium carrots
- 2 medium onions
- 1 whole bulb garlic
- 4 tbsp vegetable oil
- 150 g chickpeas (cooked or canned, drained)
- 100 g raisins
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 600 ml vegetable broth or water
- 2 tbsp fresh parsley
Instructions
Rinse the rice in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
Peel and julienne the carrots into thin strips. Finely slice the onions.
In a large, heavy-bottomed pot or kazan, heat the vegetable oil over medium-high heat. Add the onions and sauté for 5-7 minutes until golden brown.
Add the julienned carrots to the pot and cook for another 5 minutes, stirring occasionally, until they start to soften.
Stir in the cumin seeds, ground coriander, paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices and release their aroma.
Add the cooked chickpeas and raisins, stirring them into the vegetable mixture.
Place the whole garlic bulb (with the top trimmed slightly to expose the cloves) in the center of the pot.
Spread the drained rice evenly over the vegetable mixture, but do not stir.
Pour the vegetable broth or water over the rice slowly, ensuring it fully covers the rice by about 1 cm. Bring it to a boil over medium heat.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 20-25 minutes or until the rice is tender and the liquid is absorbed.
Once cooked, remove the pot from heat and let it sit, covered, for another 10 minutes to steam and allow the flavors to meld.
Mix the rice and vegetables gently with a fork to combine before serving.
Garnish the plov with freshly chopped parsley and serve it warm, optionally paired with a side salad or bread.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5161 mg | 224% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 99.2 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3342 mg | 71% | |
*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.
