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Plov with pumpkin served in a bowl held in a woman's hands, with golden pumpkin pieces, carrots and crumbly spiced rice
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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Oriental
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 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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