Uzbek Plov with Jackfruit

Uzbek Plov is called pride of Uzbekistan and served often on special occasions, weddings, and Sunday dinners. Traditionally it’s made with goat or lamb, but this vegan version features jackfruit as an alternative.

Uzbek Plov with Jackfruit

Course

Main Course
Prep time

10 Mins
cook time

30 Mins
servings

4
Author

@naturallyzuzu

Ingredients

¼ cup olive oil
1 can green jackfruit in water drained, pat dried & cut in slices
1 medium onion sliced
1 tbsp tamari optional
1 tbsp ground cumin
1 head whole garlic cleaned
3 whole dry red chilies
1 cup julienned carrots
¼ cup slivered almonds
⅓ cup sultanas
1 can chickpeas drained
⅓ cup water
2 tsp salt
2 tsp black pepper
2 Lotus Foods Organic Brown Jasmine Rice Heat & Eat Pouch

product used in the recipe

Organic Brown Jasmine Rice Heat & Eat Pouch

1

Heat oil in a Dutch oven on high.
2

Fry jackfruit and onion for 5 mins until golden brown.
3

Add tamari, cumin, garlic, chilies, carrots, almonds, sultanas, and chickpeas and sauté for 10 mins.
4

Add water, salt and pepper and bring to a boil. Cover and turn the heat down to medium.
5

Prepare rice per directions on package.
6

Once the water in the Dutch oven is fully evaporated (~6-8 mins), add the rice and stir gently, folding it into the stew.
7

Turn the heat to low, cover and let stand for 5 more mins.
8

Serving suggestion: serve with a simple tomato and onion salad.