Plov! There is actually such a thing as vegetarian or vegan plov. This delicious rice dish comes from the Central Asian region of the world and is eaten widely in many of the places I've lived and traveled in the region, including Kazakhstan, Uzbekistan, Tajikistan and Kyrgyzstan. There are many regional varieties and secrets - but this version is my own vegetarian one, inspired by local friends. The ingredients are:
1 cup rice (rinsed then soaked for at least 15 minutes)
1 cup cooked chickpeas
1 cup carrots, sliced thinly and uniformly
Handful of yellow raisins (could also add a few dried apricots!)
1/2 teaspoon cumin seeds
Pinch of asafetida (this is widely used as a substitute for garlic and onion...however, if you prefer those, feel free to use them instead)
1/2 teaspoon salt (or salt to taste if you want to use more or less)
1 tablespoon coconut or vegetable oil
Once the plov is ready you can garnish with our cucumber tomato salad. You might want to add some hot sauce (adjika, sriracha or chili paste) as well. Enjoy! And please do let me know if you try it!
1 cup rice (rinsed then soaked for at least 15 minutes)
1 cup cooked chickpeas
1 cup carrots, sliced thinly and uniformly
Handful of yellow raisins (could also add a few dried apricots!)
1/2 teaspoon cumin seeds
Pinch of asafetida (this is widely used as a substitute for garlic and onion...however, if you prefer those, feel free to use them instead)
1/2 teaspoon salt (or salt to taste if you want to use more or less)
1 tablespoon coconut or vegetable oil
Once the plov is ready you can garnish with our cucumber tomato salad. You might want to add some hot sauce (adjika, sriracha or chili paste) as well. Enjoy! And please do let me know if you try it!
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