Lavaşlı Pilav

Lavaşlı Pilav is a delightful and savory Turkish rice dish, served with soft lavash bread and infused with fresh vegetables and spices. This vegan recipe brings together aromatic rice and a medley of colorful vegetables, creating a wholesome and satisfying meal.

Ingredients

• Long-grain rice - 150 grams
• Water - 400 ml
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Tomato - 1 medium, diced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lavash bread - 2 pieces

Steps

1. Rinse the long-grain rice under cold water until the water runs clear, then soak it in water for 20 minutes.
2. In a pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the diced carrot, bell pepper, and zucchini. Cook for about 5 minutes until they start to soften.
5. Add the diced tomato, salt, black pepper, cumin, and paprika to the pot. Mix well and cook for another 3-4 minutes.
6. Drain the soaked rice and add it to the pot. Stir to combine with the vegetables.
7. Pour in the 400 ml of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until the rice is cooked and the water is absorbed.
8. Once cooked, remove from heat and let it sit covered for an additional 5 minutes.
9. Fluff the rice with a fork and stir in the chopped parsley.
10. Serve the pilav warm with lavash bread on the side.

Nutrition

• Calories: 400
• Protein: 8 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains healthy fats from olive oil, supporting heart health.

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