There’s something about the way this jeweled vegetarian rice plov catches the light that makes it feel special—like a celebration on a plate. I remember the first time I made it, the kitchen filled with the scent of cinnamon and cumin swirling through the air, mingling with the sweetness of apricots and the crunch of toasted almonds. The colors were almost distracting, those ruby-red pomegranate seeds against the fluffy golden rice. I was halfway through plating when I realized I’d forgotten to set the table, standing there with a spoon in one hand and a napkin in the other. It’s one of those dishes that invites you to pause, soak it all in, and maybe even linger a little longer at the table.
It’s not just a meal; it’s the kind of food that feels like a warm hug after a hectic day. The spices are fragrant without overwhelming, and the mix of textures—from chewy dried fruit to crunchy nuts—keeps every forkful interesting. I usually end up sneaking a few bites straight from the pot, even before everyone sits down.
Why You’ll Love It
- Bright, festive colors make it a feast for the eyes as well as the palate.
- The combination of sweet fruit and warm spices creates a flavor profile that’s comforting but never boring.
- It’s simple—and that’s kind of the point—no complicated tricks, just good ingredients and time.
- Vegetarian and filling enough to stand on its own or accompany other dishes.
If you’re a little wary of cooking rice dishes with lots of ingredients, don’t worry. This one is forgiving. A little extra broth or a slightly longer steam won’t ruin the dish—sometimes those small variations make it even better.
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Jeweled Vegetarian Rice Plov
- Total Time: 1 hour
- Yield: 6 1x
Description
A vibrant and aromatic vegetarian rice dish inspired by traditional plov, featuring colorful dried fruits, nuts, and fragrant spices for a deliciously festive meal.
Ingredients
2 cups basmati rice
4 cups vegetable broth
1 large onion, finely chopped
2 medium carrots, peeled and julienned
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup pomegranate seeds
1/2 cup slivered almonds, toasted
1/4 cup pistachios, shelled and chopped
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 lemon, zested and juiced
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in cold water for 20 minutes. Drain and set aside.
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 5 minutes until soft and translucent.
Add the julienned carrots and minced garlic to the pot and cook for another 5 minutes, stirring occasionally.
Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, ground black pepper, and salt. Cook for 1 minute until fragrant.
Add the drained rice to the pot and stir gently to coat the rice with the spices and vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
Remove the pot from heat and let it sit, covered, for an additional 10 minutes to steam the rice fully.
While the rice is resting, toast the slivered almonds in a dry skillet over medium heat until golden brown, about 3 minutes. Remove from heat and set aside.
Gently fluff the rice with a fork. Stir in the golden raisins, chopped dried apricots, pomegranate seeds, toasted almonds, chopped pistachios, lemon zest, lemon juice, chopped cilantro, and parsley.
Taste and adjust seasoning with additional salt or lemon juice as desired.
Serve the jeweled vegetarian rice plov warm as a main dish or alongside your favorite vegetarian entrée.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
One thing I love about making this plov is how easy it is to use everyday kitchen tools—no fancy gadgets required. A sturdy pot with a good lid is key to getting that perfect fluffy rice. When it comes to serving, try it alongside a crisp green salad or some roasted vegetables for a colorful spread. I’ve also tossed in chopped fresh mint instead of parsley a couple of times; it gave everything a fresh lift, but I haven’t tested all the herbs, so your mileage may vary. Sometimes I swap pistachios for walnuts or add a pinch of chili flakes if I want a little heat—nothing too precise, just what feels right in the moment.
FAQ
Can I make this ahead? Yes, you can prepare it a few hours in advance and gently reheat it, but I wouldn’t recommend freezing since the texture of the dried fruits can change.
Is it gluten-free? Absolutely. This recipe is naturally gluten-free, making it a great option for many dietary preferences.
What if I don’t have pomegranate seeds? You could substitute with dried cranberries or skip them altogether; it won’t be quite the same but still delicious.
Ready to bring some color and warmth to your dinner tonight? Give this jeweled vegetarian rice plov a try—you might just find yourself lingering over leftovers the next day.