Recipe | Uzbek style plov

Cooking time: 2-3 hours

Serves: 3-4

You will need: a slow cooker

I was going to start off my exploration of world recipes last week, with Brazil, but could not find the tapioca flour I needed for the recipe anywhere!! So…instead I am starting a week late with Uzbekistan

The dish that I am going to try is an Uzbec style plov, which is a rice dish. The ingredients of an Uzbec plov vary depending which region you are in and can include peas, garlic, barberries, quince, dried apricots or raisins. Traditionally plov is served with tea and salad and eaten with the hands or a type of bread called patyr.

Usually Uzbek plov is prepared with meat but, as this is a vegan blog, I have adapted the recipe to be bean based.

Thankyou to 196flavors.com and Leelalicious.com whose recipes I consulted to help me come up with my vegan version of this classic Uzbek dish. Visit their sites for more great recipes!

I got my barberries from Waitrose if you are wondering where to buy them from. They are so pretty looking and smell and taste lovely!

Ingredients:

  • 1 head garlic
  • 1 large onions, sliced
  • 2 large carrots , cut into juliennes about an inch long
  • 1tsp paprika
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tsp ground peppercorns
  • 30g barberries
  • 1 tin black beans
  • 300g basmati rice, rinsed
  • 600ml vegetable stock

Recipe:

  • Toast cumin seeds in oil in a hot pan until you can smell the aroma but before they start to burn – about 30 seconds.

  • Add the onions and fry on a medium heat; cover with a lid to allow them to soften, stirring every minute or so for approximately 5 minutes until soft.
  • Add the carrots and fry on a medium heat until soft in the same way as the onions for approximately 5 minutes
  • Add the coriander, pepper, paprika, barberries, and black beans and stir well

  • Transfer the mix to a slow cooker, cover and cook for 30 minutes
  • After 30 minutes, add the rinsed rice to the top of the mixture in a layer but don’t stir in

  • pour the vegetable stock over the top to cover the rice. Don’t stir the mixture!

  • Wash the garlic head and cut the bottom off the head so you can see the cloves. Put into the rice, cut side down

  • Cover and cook on medium until rice is tender and liquid has been absorbed; approximately 1.5 – 2 hours, depending on your slow cooker.
  • Taste some rice after 1.5 hours and if its not done, cook for a further 30 mins, test, and so on until cooked. You won’t need to add any more water as long as you only lift the lid very briefly at the 1.5 hr, 2hr mark, and so on, to test the rice.
  • Mix the ingredients as you serve the dish on a platter.
  • Garnish with the garlic, which pops right out of the skins (and tastes and smells divine) and serve with a fresh, undressed salad (I served mine with peas)

Information sourced from:

  • Leelalicious.com
  • People-travels.com
  • Advantour.com
  • Uzbek.org.uk
  • 196flavors.com

Recipe | Deliciously Easy, Jackfruit Curry

I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.

I find that this way the flavour is much fresher and you can tweak it to suit your taste too

This recipe is for a really easy, basic curry.

Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.

Prep time: 30mins to 3hrs (depending how long you marinade for)

Cooking time: 25mins

Ingredients

For the jackfruit:

  • 1 tin jackfruit, drained
  • 3tsp garam masala
  • 0.5tsp ground ginger
  • 1tsp black onion seeds (nigella seeds)
  • 1tsp dried sage
  • 1tsp chopped garlic
  • 0.5tsp dried chilli flakes (more if you want it super spicy)
  • Juice of 1 lemon

For the curry:

  • 1 cinammon stick
  • 1tsp cumin seeds
  • 1 chopped onion
  • 4 tomatoes, chopped into chunks
  • Chopped veggies of your choice (I used green peppers)
  • 0.5tin coconut milk
  • 300ml veg stock
  • (Rice to serve with)

Recipe:

Jackfruit marinade

  • Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
  • Thoroughly stir in the spices, garlic and lemon juice
  • Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)

Curry:

  • In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)

  • Add the veg and fry for a further 5 mins
  • Add the jackfruit and fry for a couple of minutes to fry off the spices
  • Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)

  • After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
  • Serve with rice and a protein source, such as nuts, tempeh or tofu.

Recipe | Spicy roast okra

Prep time 10mins

Cook time 20-25 mins

Okra is a tasty vegetable (technically a fruit) which is delicious in curries and stews, but its also great as as side dish when roasted. This is how I have them, and its such an easy recipe to prepare and cook

I found a tip in an online forum once that if you soak them in cold water an df lime juice they lose some of the sliminess so i do that. I’m not sure if it works but if not you get some lime flavour on the okra. I assume lemon would work fine too

Ingredients:

  • 1 pack okra
  • 1 lime
  • 1tsp cumin seeds
  • 1tsp black onion seeds (nigella seeds)
  • 1tsp chopped garlic
  • 0.25tsp chilli flakes
  • 0.5tsp salt flakes
  • 0.25 onion, chopped into chunks
  • Spray oil to coat

Recipe:

  • Chop the tops off the okra and place in a dish or bowl
  • Squeeze the lime juice over them and cover with cold water. You may have to put a spoon on them as they float quite successfully

  • Leave for 10 mins, then drain
  • Transfer to a baking tray
  • Sprinkle over the cumin, onion seeds, garlic and chilli, and chopped onion

  • Spray to coat with oil (or drizzle with oil), sprinkle with salt, and place in 200C oven
  • Cook for 20-25 mins or until the onions and okra are looking crisp
  • Serve on the side of your favourite curry