Vegan Pilaf

Main Dishes | Uzbek cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from a collection of recipes by Anna Johnson.

Ingredients

Brown Rice - 2 cups
Chickpeas - 1 cup
Carrots - 2 pieces
Onion - 1 head
Dried Apricots - 3.5 oz
Garlic - 1 head
Vegetable Oil - 2 tablespoons
Pilaf Seasoning - 2 tablespoons
Water - 23 fl oz

Step by Step guide

Step 1

Soak the chickpeas in advance and boil until tender. Rinse the rice and soak for at least one hour.

Step 2

Cut the carrots into sticks, and dice the onion. Pour boiling water over the dried apricots (do not soak). Separate the garlic into cloves without peeling.

Step 3

In a cast-iron or thick-walled pot, heat 2 tablespoons of oil. Add the carrots to the hot oil and sauté for 2-3 minutes over high heat. Add the onion and fry until golden.

Step 4

Add the chickpeas, add the spices, mix, and heat the chickpeas well—they should be hot. Place the dried apricots and garlic cloves on top.

Step 5

Add the rice, level it out, and pack it down. Pour boiling water 2 cm above the level of the rice, cover with a lid, and cook over medium heat for about 20 minutes. The pilaf is ready when all the water is absorbed by the rice. Stir and serve.