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Authentic Uzbek Palov (Plov Osh) – Vegan Version

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Authentic Uzbek Palov (Plov Osh) - Vegan Version

Experience the rich flavors of Uzbek cuisine with our Vegan Palov (Plov Osh)! 🌿🍚 This plant-based twist on the traditional dish is bursting with caramelized onions, sweet carrots, aromatic spices, and tender rice. The addition of chickpeas and raisins adds extra texture and flavor. Don’t forget to garnish with fresh herbs for a burst of freshness!

OVERVIEW

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Servings: 6-8 servings

INGREDIENTS

  • 2 cups basmati rice
  • 2 large onions, thinly sliced
  • 4 large carrots, julienned
  • 1 head of garlic, cloves peeled and left whole
  • 1/2 cup vegetable oil or vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon ground black pepper
  • Salt to taste
  • 1/2 cup raisins (optional)
  • 1/2 cup chickpeas, soaked overnight (optional)
  • 4 cups vegetable broth
  • Fresh cilantro or parsley, chopped (for garnish)

INSTRUCTIONS

  1. Rinse the rice in cold water until the water runs clear. Soak the rice in warm water for about 30 minutes, then drain.
  2. In a large heavy-bottomed pot or a traditional Uzbek plov (pilaf) pot, heat the vegetable oil or vegetable broth over medium heat.
  3. Add the sliced onions to the pot. Cook until golden brown and caramelized, stirring occasionally.
  4. Add the julienned carrots to the pot with the onions. Cook for about 10 minutes until the carrots are slightly softened.
  5. Stir in the whole garlic cloves, ground cumin, ground coriander, ground paprika, and ground black pepper. Cook for another 2-3 minutes until fragrant.
  6. Add the soaked and drained chickpeas (if using), raisins (if using), and salt to taste. Mix everything together.
  7. Spread the rice evenly over the vegetable mixture in the pot.
  8. Carefully pour the vegetable broth over the rice, making sure it covers the rice completely. Bring to a boil.
  9. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer gently for about 30-40 minutes, or until the rice is tender and the liquid is absorbed. Do not stir the rice during this time.
  10. After 30-40 minutes, remove the lid and gently fluff the rice with a fork, mixing it with the vegetables.
  11. Cover the pot with a clean kitchen towel or paper towel and place the lid back on. Let it steam for another 10-15 minutes.
  12. Remove the towel and lid. Garnish the Uzbek palov (plov osh) with freshly chopped cilantro or parsley.
  13. Serve the palov hot, directly from the pot, ensuring each serving has a mix of rice, vegetables, and a sprinkle of herbs.
  14. Enjoy this authentic Uzbek palov (plov osh) in its vegan version as a hearty and flavorful meal!

This vegan version of authentic Uzbek palov (plov osh) retains all the rich flavors and aromas of the traditional dish while using plant-based ingredients. The combination of caramelized onions, sweet carrots, aromatic spices, and tender rice creates a delicious and satisfying meal. The addition of chickpeas and raisins adds extra texture and flavor. Garnish with fresh herbs for a burst of freshness. Serve this palov hot and enjoy the authentic taste of Uzbek cuisine in a vegan-friendly way!

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