Vegetarian Plov - Rice

Celina Garza
by Celina Garza
8 servings
1 hr
This Vegetarian Plov is a rice dish that has its roots from the country of Kazakhstan. Although I grew up eating rice almost every day, I had never had a rice dish as tasty or as beautiful. This is a stunning jeweled vegetarian rice plov. Traditional plov usually contains meat, such as lamb, and most traditional plov's don’t have such a large medley of dried fruits in it, can’t imagine this dish without them!The dried fruit in my recipe contains cranberries, prunes, and golden raisins. I think this is a great combo but also feel free to switch up the dried fruits - I think dried apricots and dried cherries would make a great substitution!This is the perfect rice dish for a potluck or a big family meal! This does make a large amount of rice so also the perfect meal prep recipe!I had this dish along with vegetarian Kazakhstan style dumplings. Check out the entire meal and more recipes on my blog:
Finished dish topped with cilantro and almonds
Beautiful yellow color in the rice comes from the spices like turmeric.
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 2 cups of basmati rice, rinsed
  • 1 onion, finely chopped
  • 2 carrots, shredded
  • 2 inch knob of fresh ginger, finely diced
  • 2 tsp ground coriander
  • 3 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp ground turmeric
  • 1/2 cup raisins
  • 1/2 cup diced prunes
  • 1/4 cup cranberries
  • 1/4 cup golden raisins
  • Approx 3 – 4 cups of water
  • 2 tbsp oil (avocado, olive or coconut oil)
  • cilantro for garnish
  • sliced almonds for garnish

Rinse your basmati rice well and let soak for at least 30 minutes
Prep your veggies -finely chop your onion, peel and grate/chop the ginger, and shred the carrots.
Chop your dried fruits so they are all around the same size – this may only be necessary for prunes and raisins if they are large.
In a large pan (pick one with a lid) heat up your oil and then add onions. Let them cook for a few minutes.
Add ginger, ground coriander, black pepper, turmeric, shredded carrots and 1 tsp of salt to cooked onions. Saute for 5 minutes until carrots soften.
Add your dried fruit to the pan and cover with just enough water to cover the fruit/carrot mix. Let cook for 5 minutes and then add 2 tsp of salt and mix well.
While the fruit softens, drain the rice and rinse through one last time.
Add the rice to the pan. DO NOT MIX!!! Make 5 – 6 holes/wells in the rice. This can be done with the end of a wooden spoon. Add in 1 tbsp of oil and water to cover the rice. You’ll want to try to add the water and oil in the holes you have created. You will want the water to fully cover the rice and rest 1 – 1 1/2 inches above the rice.
Cover the pan – if you have a clear lid that will work best. Turn the heat to med-low and let cook for 35-40 minutes. If you are unsure if you added the right amount of water check around 25 minutes. If the rice looks like it has soaked up all the water add about 1/2 cup of more water.
After 40 minutes check to see if the rice is done. It should be light and fluffy. If it is still under-cooked – cook for 5-10 more minutes. After the rice is done cooking let it rest for 10 – 15 minutes with the lid on.
This next step is optional but HIGHLY recommend it- you’ll transform this dish from a tasty side to a showstopper.
Grab a flat serving dish that is larger than your pan. You will flip your rice pan onto the serving dish, like you would flip a cake. Cover your rice pan with your serving dish. Holding the serving dish tightly over the rice pan, quickly flip the pan over. Place your serving dish on the counter/table with the pan over it. Gently tap on top of the rice pan to loosen up the rice. Lift your pan and you should have your beautiful plov – the dried fruits and carrots should be on top. Garnish with almonds and cilantro!
Celina Garza
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