When the day winds down and the kitchen fills with the warm scent of spices, I know something special is about to happen. This Jeweled Vegetarian Rice Plov is more than just a dish; it’s a moment of joy waiting to unfold. The first time I made it, the aroma of cumin, cinnamon, and turmeric mingled with the sweetness of dried apricots and the crunch of toasted nuts, creating a melody of flavors that felt like a comforting embrace.
I remember stirring the pot slowly, watching the basmati rice soak up the colors and spices, the pomegranate seeds shining like little rubies scattered on a treasure map. Each bite was a surprise—sweet, savory, and nutty all at once. It was the kind of meal that invites you to slow down, savor each mouthful, and share stories across the table. Cooking this plov turns an ordinary evening into a festive occasion, even if it’s just for the family or yourself.
Why You’ll Love It:
- A stunning mix of textures and colors that makes every serving feel like a celebration.
- Rich layers of warm spices that fill your kitchen and your plate with inviting aromas.
- Vegetarian and wholesome, perfect for a nourishing dinner with a twist.
- Combines sweet dried fruits and crunchy nuts for a balanced, satisfying bite.
- Fresh herbs and a hint of lemon juice add brightness that keeps this dish lively and refreshing.
If you’ve ever hesitated to try a spiced rice dish because it seemed complicated, this recipe is a gentle introduction. It’s straightforward to prepare, yet feels like a special treat you’d order at a cozy restaurant. Plus, leftovers taste just as good the next day, making it a wonderful option for busy evenings.
Print
Jeweled Vegetarian Rice Plov
- Total Time: 1 hour
- Yield: 6 1x
Description
A vibrant and aromatic vegetarian rice plov, studded with colorful dried fruits and nuts, flavored with warm spices and fresh herbs. This dish is a festive, flavorful centerpiece perfect for any occasion.
Ingredients
2 cups basmati rice
4 cups water
2 tablespoons olive oil
1 large onion, finely chopped
2 medium carrots, peeled and julienned
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1/2 cup pomegranate seeds
1/2 cup slivered almonds, toasted
1/4 cup pistachios, shelled and chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain well.
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Add the julienned carrots and cook for another 5 minutes, stirring occasionally.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground turmeric, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Add the drained rice to the pot and gently stir to coat the rice with the spices and vegetables.
Pour in 4 cups of water and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the rice is tender and the water is absorbed.
Remove the pot from heat and let it sit, covered, for 10 minutes to steam.
Meanwhile, toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.
Fluff the rice gently with a fork. Stir in the chopped dried apricots, golden raisins, pomegranate seeds, toasted almonds, chopped pistachios, fresh cilantro, fresh parsley, and lemon juice.
Serve the jeweled vegetarian rice plov warm, garnished with additional pomegranate seeds and fresh herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
FAQ
Can I prepare this dish ahead of time? Yes, it actually tastes great when made a few hours ahead. Just keep it covered and reheat gently before serving.
What if I don’t have all the spices? The blend is flexible—cumin and coriander are the stars, but you can adjust cinnamon and cardamom to your taste or omit if needed.
Can I use other nuts or dried fruits? Absolutely. Walnuts, cashews, or dried cranberries work well, so feel free to personalize it.
Is this suitable for vegans? Yes, this recipe is completely plant-based and uses olive oil as the cooking fat.
Ready to add a colorful, fragrant dish to your dinner rotation? Scroll down, save this recipe, and get cooking. Your taste buds are in for a treat.