Tomato and Spinach Plov

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This vegetarian plov, or Uzbek pilaff, is redolent of cumin and coriander, spices which, along with turmeric, are the distinctive flavour of the region. Jews have been in Bukhara and Tashkent since the 16th century. Their presence in Samarkand dates back even earlier: Records suggest they first arrived in the year 1170.


  • 30 ml/2 tbsp vegetable oil
  • 15 ml/1


  1. Heat the oil and ghee or butter in a wok, karahi or large pan, and fry the onion and garlic for 4–5 minutes until soft. Add the tomatoes and cook for 3–4 minutes, stirring, until thickened.
  2. Drain the rice, add it to the pan and cook for a further 1–2 minutes, stirring, until the rice is coated.