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Plov. Even the word sounds hearty and indeed it is, as this dish – also known as pilau, pilaf or many other names beginning with P depending on what country you are in – won’t leave you hungry. Plov can be found throughout central Asia and Eastern Europe. This version we have made is similar to that of those found in Uzbekistan, where it is known as Plov, the national dish of the former Soviet country. It is basically rice, carrots, and onions cooked in a broth/stock with spices. Everything else is an addition of whatever was most available in each country, be it lamb, beef, mutton etc. For this recipe, we used tofu as the protein to keep it vegan, but you can add whatever you want. This could include chicken, halloumi, or tempeh in place of those listed above. For an extra filling, chickpeas could also be added.

Traditionally plov would have been cooked over an open fire in a big pot. Not having an open fire handy, we made this in a slow cooker. Plov can still be easily made on the hob, but slow cooking will provide better results and will allow you to use your time elsewhere. We have included instructions for both. Another tradition is that plov is made by the men of the family (oops, says Emma).

This recipe is intended to feed a family or a gathering of friends. If you have no plans to share, it will make enough so that you can box it up for freezing. To reheat, either pop it in the microwave or add it to a pan with a little water whilst warming through.

Ingredients

500g rice long grain or basmati

200g firm tofu, sliced (or your chosen protein)

100ml vegetable oil

4 cloves of garlic, minced

2 onions, sliced

4 carrots, cut into quarters

2 tablespoons cumin seeds, crushed

2 teaspoons coriander seeds, crushed

½ teaspoon chilli powder

1 teaspoon turmeric (for colour rather than flavour)

3 tablespoons raisins or sultanas

400ml stock made with 1 vegetable stock cube

Method

Add oil to a pan and fry the sliced tofu until golden. Put aside.

Add onions, garlic, and carrots to the pan. Cook until onions are translucent.

After this first step, follow either of these two methods:

Slow cooker

Add the sauteed onions, garlic, and carrots, together with the rice, to the slow cooker. Mix in the spices and raisins/sultanas. Add the stock and mix it together.

Place the tofu slices on top of the mixture.

Cover and cook on high for 1 hour.

Check that the rice and carrots are cooked to your liking. We prefer a bit of bite with carrots, but you may prefer to cook these a bit longer.

Hob Method

Add the sauteed onions, garlic, and carrots, together with the rice, to a large pot.

Mix in the spices and raisins/sultanas. Add the stock and mix it together.

Bring to a boil and let the mixture simmer until the rice has cooked.

Add the tofu to the mixture for the last ten minutes, to heat up the tofu.

For both methods, once cooked through, place into a large bowl and serve with a green salad.