Plov With Pumpkin

Introduction

I grew up with plov as the centerpiece of the family table, and this plov with pumpkin is the vegan version I make whenever I want something hearty without meat. Instead of the sweet, dried-fruit pumpkin pilaf you often see, this one stays savory: crumbly rice, golden pumpkin, carrots, and a warm mix of spices like zira and turmeric. Everything cooks in one pot in about 40 minutes, so it is an easy vegan dinner for a busy weeknight or a cozy autumn weekend.

Ingredients for Plov With Pumpkin

• 2 lb (900 g) pumpkin – 1 small pumpkin or part of a large one, peeled and cut into bite-size pieces
• 1/2 cup (100 g) uncooked rice
• 1 cup (240 ml) hot water
• 7 oz (200 g) carrots – 2 small or 1 medium, grated
• 2-3 tbsp (30-45 ml) olive oil

Spices (amounts not stated in the source – estimated, adjust to taste):

• Salt, to taste
• 1 tsp (2 g) zira (whole cumin seeds)
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) ground turmeric
• 1 tsp (2 g) sweet paprika
• 1 tsp (2 g) curry powder
• 1 tsp (2 g) ground coriander
• 1/2 tsp (1 g) ground black pepper
• 1 tsp (1 g) dried basil

How to Make Plov With Pumpkin

1. Grate the carrots and cut the pumpkin into bite-size pieces. Heat the olive oil in a large heavy pot over medium heat, add the vegetables, and braise until the pumpkin is half cooked, about 8-10 minutes.
2. Boil the kettle. Wash the rice under cold running water until the water runs clear.
3. When the carrots and pumpkin are almost ready, add the rice, stir, and cook for 1-2 minutes without adding water.
4. Pour in the hot water, add salt and the spices, and stir.
5. Cover with a lid and cook until the water has completely evaporated, about 15 minutes.

Nutrition per Serving (1/4 of the recipe)

• Calories: 250
• Carbs: 40 g
• Protein: 4 g
• Fat: 9 g

Nutrition estimate, calculated from the ingredient amounts above; exact values vary with the size of the pumpkin and the amount of olive oil.

Pro Tips

1. Rinse the rice until the water runs clear. This washes off excess surface starch and is what keeps the plov crumbly instead of sticky.
2. Toast the rice before adding water. The 1-2 minute stir-fry with the braised vegetables coats every grain in the spiced oil, so the finished pilaf stays separate and glossy.
3. Add hot water, not cold. Cold water drops the pot temperature and interrupts the braise; water straight from the kettle keeps the cooking steady.
4. Want it more filling? Add soy meat. As the source recipe notes, soy meat turns this light main into a much heartier dish – fry it along with the carrots and pumpkin.
5. Cooking from frozen pumpkin? Roast it separately and add it at the end of cooking the rice, so the pieces keep their shape instead of turning to mush.

FAQ

Can I use frozen pumpkin for plov with pumpkin?

Yes. Roast the frozen pumpkin separately and add it at the end of cooking the rice – this keeps the pieces firm and well-defined instead of breaking into the rice.

How do I make this vegan plov more filling?

Add soy meat, as the original recipe suggests. Fried together with the carrots and pumpkin, it makes the pilaf substantially more substantial without changing the spice profile.

Which spices go into this pumpkin pilaf?

The blend in this recipe is zira (whole cumin seeds), ground cumin, turmeric, paprika, curry powder, black pepper, coriander, dried basil, and salt – the warm spice mix that makes this vegan plov taste like the classic version.

How do I store and reheat leftover pumpkin pilaf?

Keep it in an airtight container in the fridge for up to 4 days, or freeze it for up to 2 months. Reheat it in a covered pan with a splash of water to bring the rice back to a crumbly texture.

Conclusion

That is my plov with pumpkin: a humble, budget-friendly pumpkin pilaf that turns one small pumpkin and half a cup of rice into a cozy vegan dinner the whole table asks for twice. Make this vegan plov your own – a handful of chickpeas or soy meat both work beautifully – and enjoy it while pumpkin season is at its peak.

Recipe Card

Stav Kogan

Plov With Pumpkin

A vegan plov with pumpkin: crumbly rice braised with sweet pumpkin, carrots, and warm spices like zira and turmeric. This one-pot pilaf serves 4 and is ready in about 40 minutes. Naturally vegan, and easy to make more filling with soy meat.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Oriental

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 lb (900 g) pumpkin - 1 small pumpkin or part of a large one, peeled and cut into bite-size pieces
• 1/2 cup (100 g) uncooked rice
• 1 cup (240 ml) hot water
• 7 oz (200 g) carrots - 2 small or 1 medium, grated
• 2-3 tbsp (30-45 ml) olive oil
• Salt, to taste
• 1 tsp (2 g) zira (whole cumin seeds)
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) ground turmeric
• 1 tsp (2 g) sweet paprika
• 1 tsp (2 g) curry powder
• 1 tsp (2 g) ground coriander
• 1/2 tsp (1 g) ground black pepper
• 1 tsp (1 g) dried basil

Method

 

1. Grate the carrots and cut the pumpkin into bite-size pieces. Heat the olive oil in a large heavy pot over medium heat, add the vegetables, and braise until the pumpkin is half cooked, about 8-10 minutes.
2. Boil the kettle. Wash the rice under cold running water until the water runs clear.
3. When the carrots and pumpkin are almost ready, add the rice, stir, and cook for 1-2 minutes without adding water.
4. Pour in the hot water, add salt and the spices, and stir.
5. Cover with a lid and cook until the water has completely evaporated, about 15 minutes.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 4gFat: 9g

Notes

To make the dish more filling, add soy meat. If using frozen pumpkin, roast it separately and add it at the end of cooking the rice.

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