Vegetarian Traditional Uzbek Plov

Discover the vibrant flavors of Central Asia with this Vegetarian Traditional Uzbek Plov, a plant-based twist on the beloved Uzbek rice pilaf. This hearty one-pot dish features fluffy long-grain rice infused with fragrant spices like cumin, coriander, and paprika, paired with tender julienned carrots, sweet raisins, and nutty chickpeas for a satisfying, balanced meal. A whole bulb of garlic is gently simmered at the center, imparting depth and richness to every bite. Cooked with aromatic vegetable broth and topped with a sprinkle of fresh parsley, this vegetarian plov is as comforting as it is wholesome. Perfect for family meals or gatherings, this recipe is a stunning centerpiece that’s easy to prepare and packed with authentic flavor.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Rinse the rice in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

Step 2

Peel and julienne the carrots into thin strips. Finely slice the onions.

Step 3

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.

Step 4

Add the julienned carrots to the pot and cook for another 5 minutes, stirring occasionally, until they start to soften.

Step 5

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.

Step 6

Add the cooked chickpeas and raisins, stirring them into the vegetable mixture.

Step 7

Place the whole garlic bulb (with the top trimmed slightly to expose the cloves) in the center of the pot.

Step 8

Spread the drained rice evenly over the vegetable mixture, but do not stir.

Step 9

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.

Step 10

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.

Step 11

Once cooked, remove the pot from heat and let it sit, covered, for another 10 minutes to steam and allow the flavors to meld.

Step 12

Mix the rice and vegetables gently with a fork to combine before serving.

Step 13

Garnish the plov with freshly chopped parsley and serve it warm, optionally paired with a side salad or bread.

Nutrition Facts

Serving size	(1739.7g)

Amount per serving	% Daily Value*
Calories	1729.6

Total Fat 60.2g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 34.1g
Cholesterol 0mg	0%
Sodium 5161.4mg	0%
Total Carbohydrate 277.1g	0%
Dietary Fiber 32.4g	0%
Total Sugars 99.2g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 510.3mg	0%
Iron 13.5mg	0%
Potassium 3342.3mg	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: 30.2%

Protein: 8.2%

Carbs: 61.7%