Vegetarian Plov Recipe with Chickpeas and Carrots
shared by Nibblore Kitchen
This meatless Central Asian-inspired plov combines separate, fragrant rice grains with sweet carrots, tender chickpeas, and gently warming spices. Cooking the vegetables into a savory base before steaming the rice builds depth without meat. It is a satisfying one-pot dinner suited to both weeknights and relaxed gatherings. • Cut the carrots by hand rather than grating them; sturdy matchsticks remain distinct during steaming and give plov its characteristic texture. • After adding the rice, avoid vigorous stirring because it releases starch and can make the pilaf sticky. • Use a heavy pot with a snug lid so the heat stays even and the trapped steam finishes the rice. • Replace basmati with another long-grain white rice; avoid quick-cooking or converted rice because the liquid and timing will differ. • Substitute cooked brown lentils for the chickpeas, adding them with the broth as directed. • Use dried cranberries or chopped dried apricots instead of golden raisins for a different sweet-tart accent. • Replace cilantro with additional parsley if preferred. Refrigerate cooled plov in an airtight container for up to 4 days or freeze individual portions for up to 2 months. Thaw overnight in the refrigerator, then reheat covered in a skillet or microwave with 1 tablespoon water per serving until steaming hot throughout.
- Total time
- 75 min
- Servings
- 6
- Difficulty
- Intermediate
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Save recipeIngredients
- 2 cuplong-grain white rice, preferably basmati
- 3 tbspneutral cooking oil
- 1large yellow onion, halved and thinly sliced
- 1 lbcarrots, peeled and cut into 2-inch matchsticks
- 4 clovesgarlic, finely chopped
- 1 ½ tspcumin seeds
- 1 tspground coriander
- ½ tspground turmeric
- ¼ tspground cinnamon
- ¼ tspfreshly ground black pepper
- 1 ½ tspfine sea salt, divided
- 1 15-ounce canchickpeas, drained and rinsed
- 3 cuplow-sodium vegetable broth
- 1bay leaf
- ⅓ cupgolden raisins
- 2 tbspchopped fresh cilantro
- 2 tbspchopped fresh flat-leaf parsley
- 1lemon, cut into wedges
Instructions
- 1Place the rice in a fine-mesh sieve and rinse under cold running water for 2 to 3 minutes, stirring it with your fingers, until the water is nearly clear. Transfer the rice to a bowl, cover with cool water, and soak for 15 minutes while preparing the vegetables; drain thoroughly before cooking.
- 2Heat the oil in a heavy 5- to 6-quart Dutch oven over medium-high heat. Add the onion and cook for 7 to 9 minutes, stirring frequently, until deep golden at the edges but not burned.
- 3Add the carrot matchsticks and 1/2 teaspoon of the salt. Cook over medium-high heat for 8 to 10 minutes, turning gently every 2 minutes, until the carrots are flexible and lightly browned while retaining their shape.
- 4Reduce the heat to medium. Stir in the garlic, cumin seeds, coriander, turmeric, cinnamon, and black pepper. Cook for 45 seconds, stirring constantly, until fragrant.
- 5Add the chickpeas, vegetable broth, bay leaf, and remaining 1 teaspoon salt. Scrape the bottom of the pot to release any browned bits, bring to a strong simmer, and cook uncovered for 5 minutes.
- 6Spread the drained rice evenly over the chickpea and carrot mixture without stirring it into the vegetables. Scatter the raisins over the rice. Return the liquid to a gentle simmer, then cook uncovered for 6 to 8 minutes, until most of the visible liquid has been absorbed and small steam holes appear across the surface.
- 7Use the handle of a wooden spoon to make six holes through the rice to the bottom of the pot. Cover tightly, reduce the heat to the lowest setting, and steam for 18 minutes without lifting the lid.
- 8Remove the pot from the heat and leave it covered for 10 minutes. Uncover and check that the rice is tender; if it remains firm, sprinkle 2 tablespoons hot water over it, cover, and steam over low heat for another 5 minutes.
- 9Discard the bay leaf. Gently lift and fold the rice with a wide spatula to distribute the carrots, chickpeas, and raisins without crushing the grains. Rest uncovered for 3 minutes, then garnish with cilantro and parsley and serve with lemon wedges.