Plov: Vegetarian Style
Sometimes I make a dish with no idea what is going to happen at the end – to include if it will even be edible. I had heard of Plov before, thanks to Silk Road Bistro, but wanted to make it more of a main dish without the standard lamb. Lots of googling gave me a good list of vegetables to start with: carrots, onions, and garlic – along with the addition of some variety of currant. When it came to the main protein all I knew is that I didn’t want to go with tofu, I wanted something with a firm bite to it as a contrast to the soft vegetables. I decided to go with chickpeas since their origins in Turkey led me to believe they would have easily spread to the Central Asia region that I was focusing on for this dish.
1 tbsp vegetable oil
1/2 tbsp cumin
1/2 tbsp coriander
1 vidalia onion, diced
5 cloves garlic, minced
2 carrots, sliced
1 1/2 cups brown rice
3 cups vegetable stock
2 cups chickpeas
1/2 cup cranberries
- Heat the vegetable oil in a dutch oven over medium heat. Add the cumin and coriander and cook for 1 minute before adding the onion and garlic.
- Continue cooking the onion and garlic for 15 minutes, the onion should start to caramelize and the garlic should be a rich golden color. Add the rice and stir, until coated in the oil then add the water.
- Bring the water to a boil then cover and turn heat to simmer. Cook for 15 minutes, then add the chickpeas and recover.
- Cook for a final 5 minutes then stir in the cranberries and Serve!
Another thanks to /r/52weeksofcooking for sending me on another delicious food journey – I’ve learned so much in doing these weekly challenges and can’t wait til the next one! Though of all the dishes I’ve made for this challenge, this one is easily in the top 5 as the ingredients are all standard ones making it super easy to prepare. Ever since Wegmans added cranberries to their bulk food section I’ve had a fresh supply in my pantry – and while they aren’t burberries they are delicious.