Vegan Traditional Uzbek Plov

Savor the time-honored flavors of Central Asia with this Vegan Traditional Uzbek Plov, a plant-based twist on a classic dish bursting with warm, aromatic spices. This hearty and wholesome recipe replaces meat with tender, young jackfruit and protein-packed chickpeas, while vibrant carrots, golden onions, and fluffy basmati rice create a beautifully layered one-pot wonder. Infused with cumin, turmeric, and sweet paprika, every bite is rich and fragrant, perfectly balanced with optional plump raisins for a touch of sweetness. Garnished with fresh dill or parsley, this vegan adaptation delivers authentic Uzbek flavor in a healthier, cruelty-free way. Ideal for family dinners or special occasions, this vegan plov is sure to impress both traditionalists and food explorers alike!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Heat 3 tablespoons of the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium heat.

Step 3

Add the cumin seeds and toast for about 30 seconds or until aromatic.

Step 4

Add the chopped onions and sauté until golden, about 5-7 minutes.

Step 5

Stir in the minced garlic, ground coriander, turmeric, paprika, and black pepper, cooking for an additional 1 minute.

Step 6

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.

Step 7

Stir in the chickpeas and season with salt. Add the bay leaves and optional raisins if desired.

Step 8

Spread the drained rice evenly over the vegetables and jackfruit mixture without stirring.

Step 9

Carefully pour the vegetable broth or water over the rice, ensuring the rice is fully covered. Bring the mixture to a boil.

Step 10

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.

Step 11

Turn off the heat and allow the plov to rest for 10 minutes. Do not remove the lid during this resting period.

Step 12

Gently fluff the plov with a fork, mixing the rice with the vegetables and jackfruit.

Step 13

Garnish with fresh dill or parsley before serving. Serve hot and enjoy this hearty, aromatic dish!

Nutrition Facts

Serving size	(2549.1g)

Amount per serving	% Daily Value*
Calories	1949.3

Total Fat 67.0g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 8650.1mg	0%
Total Carbohydrate 305.7g	0%
Dietary Fiber 46.0g	0%
Total Sugars 69.0g
Protein 50.8g	0%

Vitamin D 0IU	0%
Calcium 582.1mg	0%
Iron 24.0mg	0%
Potassium 4696.6mg	0%

*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.

Source of Calories

Fat: 29.7%

Protein: 10.0%

Carbs: 60.3%