Vegan Uzbek plov: A creative guide
Uzbek plov, a celebrated Central Asian dish, traditionally includes rice, carrots, onions, and meat. Our vegan version uses chickpeas instead of meat, making it vegetarian and eggless. It is a staple in Uzbek cuisine and symbolizes hospitality and community. With its rich flavors and hearty ingredients, it is ideal for exploring international vegan cuisine. Let us start cooking.
Gather the following ingredients
For vegan Uzbek plov, gather one cup basmati rice (soaked for 30 minutes), two large carrots (julienned), one large onion (sliced), three whole garlic cloves, one cup chickpeas (cooked or canned), half a teaspoon cumin seeds, half a teaspoon coriander seeds, one-fourth teaspoon turmeric powder, salt to taste, three tablespoons olive or vegetable oil, and two cups water.
Preparing the vegetables
Begin by heating the olive oil in a deep pan on medium heat. Once hot, add the cumin and coriander seeds until they begin to sizzle. Next, incorporate the sliced onions, sauteing them until they achieve a golden brown color. This should take roughly five to seven minutes. The caramelization of the onions is crucial as it establishes the foundational flavor for our plov.
Adding spices and rice
To the caramelized onions, add the julienned carrots along with turmeric powder and salt. Cook them together for about three minutes until the carrots soften slightly. Then drain your soaked rice and add it to the pot along with whole cloves of garlic; stir gently to mix everything without breaking the rice grains. This step infuses every layer with flavor before adding water.
Cooking the plov
Add two cups of water to the rice mixture, ensuring it spreads evenly in the pot. Then, increase the heat to bring the mixture to a boil. Immediately after, reduce the heat to allow everything to simmer gently under a tight lid. This process should last for about 20 minutes or until the rice has absorbed all the water.
Final touches
After cooking, remove the plov from heat but keep it covered for 10 more minutes. This step allows the steam to further soften the rice, making each grain fluffy. Stir in the cooked chickpeas just before serving. They add texture and warmth to the spiced vegetables and rice, creating a satisfying vegan meal with traditional Uzbek flavors.
