Jeweled vegetarian rice plov
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
8
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Calories
270 kcal
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Course
Main Course
Jeweled vegetarian rice plov
Description
This Jeweled vegetarian rice plov begins by soaking rice to improve texture. Onions are sautéed until golden in oil, then ginger—fresh or dry—ground coriander, and salt are added to build a warm spice base. Carrots are finely grated and cooked until softened, bringing subtle sweetness to the pot.
Chopped dried fruits such as raisins, apricots, and prunes are incorporated with minimal water, allowing them to soften and blend flavors while retaining a chewy texture. The drained rice, salted additionally, is added carefully on top without stirring, then covered with water and oil before cooking. Poking holes in the rice helps steam escape and promotes even cooking, preventing clumps.
The combination results in a dish that highlights individual grains surrounded by jewel-like pieces of fruit and crunchy nuts, accented by optional parsley or cilantro for freshness. The layered technique delivers a fragrant, colorful pilaf well suited as a vegetarian or side dish option.
Ingredients
- 2 cups long-grain rice or basmati rice
- 1 onion large
- 2 carrot
- 2- inch ginger or 2 tsps of dry ginger, piece
- 2 tsps ground coriander
- 3 tsps salt and more, to taste
- ½ cup raisins
- ½ cup dried apricot
- ½ cup prunes or any other dried fruit of your choice
- ¼ cup almonds chopped, or pistachios
- parsley optional, or cilantro
Instructions
- Soak rice overnight, or at least for a couple of hours.
- Heat a large heavy-bottomed pot on medium heat. Add 1 tablespoon of oil to the pot. Finely chop onion, and add to pot. Sauté onion until it turns golden, about five minutes.
- Reduce heat to low-medium. If using fresh ginger, grate it, or add dry ginger, coriander and 1 teaspoon of salt to onion. Mix and sauté for another 2 minutes.
- Finely grate carrots. Add them to pot and let soften for another 5 minutes.
- Finely chop all of your dried fruit in equal-sized bits. Add them to pot with just enough water to cover, mix well, and let cook on low-medium heat for 10 minutes.
- Drain rice, and mix in an additional 2 tsps of salt. Add rice to pot, but do not stir or mix it with any of the other ingredients! Add 1 Tb of oil, and just enough water to cover the rice, plus an additional two inches.
- Using the end of a wooden spoon, poke five to six holes in rice all the way through to bottom of pot. This will help it release steam and cook evenly.
- Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure the loose edges of the towel on top of lid. Cook on medium heat until pot is beginning to steam, about 5-10 minutes (no peeking!), and then reduce heat to very low. Let cook slowly, without stirring or peeking, until rice is cooked through, about 35-40 minutes. Turn off heat and let plov rest for about 15 minutes without removing lid. Check for doneness, and if need be, let cook 10 minutes longer.
- When serving, pick a large platter that is bigger than the circumference of your pot. Cover the top of the rice pot with the platter, face-down, and turn the whole thing over, gently wiggling the pot and allowing the rice to pour out with the veggies on top. Russians like to turn the pot over in front of their guests, letting the rice and jeweled mixture spill onto the platter. If this is your first time making it, do this ahead of time in the kitchen to avoid embarrassing mishaps. Decorate with chopped almonds or pistachios and chopped cilantro or parsley, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 878mg | 37% |
| Potassium | 354mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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