I’m a fan of one pot meals. Who isn’t?
This is one heck of a one-pot meal from my friend, Jennet (again, she of the Easy Access Cookies fame). Its her vegan version of a traditional dish she grew up with in Turkmenistan. In fact, I love it so much I feel like I grew up with it.
I am jealous that she’s done what I have not been able to bring myself to do – veganize a dish I grew up with. I’m close though. I think my Tempeh Adobo is almost there. Almost. Not quite. But almost. It’s hard to change something you grew up with, and such a seminal dish! Too many memories and high expectations. Its like I don’t want to touch something that is sacred. But I’m getting there. Soon…
Now back to Plov. It starts with caramelized onions.
I should have had you at caramelized onions. But if I hadn’t, maybe the garlic will do it.
I think the best part is burying a whole garlic (or two or three) in the rice, to cook while the dish simmering. As a fan of garlic, getting this as the prize is well worth all my lack of luck at winning at raffles and blackjack tables.
Jennet usually serves this with a beet salad made with, again, lots of garlic (I will definitely post that later). As you can see, we are both obsessed with garlic and we are close enough friends that we don’t mind hanging out even after all this garlic consumption. I, without exaggeration, pig out whenever she makes this combination. It is unbearably good. Especially in this cooling weather!
This dish reminds me a little bit of a heartier mujadarah with the texture of a rissotto. Just writing about it makes me want to make it all over again.
Mmmmm….Plov. Make it this weekend!
Extra Virgin Olive oil
3 onions, diced
5-6 carrots thinly sliced or coarsely grated
2 cups prepared chickpeas (either soaked for 24 hours or cooked)
6 cups water or vegetable broth
Sea salt to taste
3 cups uncooked rice
Optional – grind together:
1 tsp peppercorns
2 tbsp coriander seeds
2 tbsp cumin seeds
1 head of garlic per person, top trimmed
Hot chili peppers
1. Coat the bottom of large pot with oil
2. Sauté onions until they start to brown. (Do not skip this caramelization step!)
3. Add spices.
4. Add carrots and sauté for 5-10 minutes
5. Add chickpeas and water/broth with sea salt to taste
6. As soon as the water starts boiling, put rice in, along with garlic if using, and let cook for 20 minutes or until done.
7. Top with a chili pepper or chopped almonds
*Photo above from fxcuisine.com
Serve in a bowl, with a head of garlic (yes!) and maybe a little hot chili pepper.