Golden Cod Plov with Roasted Carrots & Chickpeas

Name: Golden Cod Plov with Roasted Carrots & Chickpeas
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: Uzbek
Ingredients: 2 tablespoon olive oil (extra virgin); 1 yellow onion (large, thinly sliced); 3 carrots (medium, peeled, cut into thick matchsticks); 2 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 0.5 teaspoon black pepper; 1 pound cod fillet (cut into 1-inch pieces); 1 can chickpeas (15-ounce, rinsed, drained); 2 cup long-grain white rice (rinsed until water runs clear); 3 cup hot water (hot); 2 teaspoon salt (divided); 2 Roma tomatoes (diced); 1 English cucumber (diced); 0.25 cup fresh dill (chopped); 2 tablespoon lemon juice

A Pescatarian adaptation of classic Uzbek plov, featuring tender cod, sweet carrots, and protein-rich chickpeas simmered with aromatic spices and rice. Served with a refreshing tomato and cucumber salad.

Prep: 25 min
Cook: 55 min
Total: 1 hr 20 min
Servings: 5
Cuisine: Uzbek
Difficulty: Easy
Cost: $3.91/serving

Dietary

Pescatarian
Gluten-Free
Nut-Free
Dairy-Free
Egg-Free
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol

Ingredients

2 tablespoon olive oil (extra virgin)
1 yellow onion (large, thinly sliced)
3 carrots (medium, peeled, cut into thick matchsticks)
2 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground turmeric
0.5 teaspoon black pepper
1 pound cod fillet (cut into 1-inch pieces)
1 can chickpeas (15-ounce, rinsed, drained)
2 cup long-grain white rice (rinsed until water runs clear)
3 cup hot water (hot)
2 teaspoon salt (divided)
2 Roma tomatoes (diced)
1 English cucumber (diced)
0.25 cup fresh dill (chopped)
2 tablespoon lemon juice

Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the thinly sliced yellow onion and cook until softened and golden brown, about 8-10 minutes.
Add the carrot matchsticks, ground cumin, ground coriander, ground turmeric, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the carrots are slightly tender.
Gently fold in the 1-inch pieces of cod fillets and rinsed chickpeas. Cook for 2-3 minutes, just until the fish starts to turn opaque. Remove the cod and chickpeas to a separate plate to prevent overcooking, leaving the onion and carrot in the pot.
Evenly spread the rinsed long-grain white rice over the vegetable mixture in the pot. Sprinkle with 1 teaspoon of salt. Carefully pour 3 cups of hot water over the rice, ensuring not to disturb the layers.
Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 20 minutes, or until all water is absorbed and rice is cooked through.
After 20 minutes, carefully uncover the pot. Gently place the cooked cod and chickpeas back on top of the rice. Cover again and let rest off the heat for 10 minutes to allow the flavors to meld and the fish to finish steaming.
While the plov rests, prepare the tomato and cucumber salad. In a medium bowl, combine the diced Roma tomatoes, diced English cucumber, 1/4 cup of chopped fresh dill, 1 teaspoon of salt, and 2 tablespoons of lemon juice. Toss gently to combine.
To serve the plov, gently fluff the rice with a fork, mixing the fish, chickpeas, and vegetables throughout. Serve immediately with a side of the fresh tomato and cucumber salad.

Notes

Ensure your pot has a tight-fitting lid to steam the rice effectively. This dish reheats well and the flavors often deepen overnight.

Nutrition (per serving)

Calories: 505
Protein: 24.8 g
Carbohydrates: 82.5 g
Fat: 7.2 g
Fiber: 6.5 g
Sodium: 1562 mg
Saturated Fat: 0.8 g
Sugar: 7.4 g
Cholesterol: 40 mg