Plov is a common dish throughout Central Asia and is the national dish of Uzbekistan. All plov contains rice and usually meat like lamb or beef. Here is a vegetarian version. I found a vegetarian recipe and modified it using the ingredients I already had. The original recipe used chickpeas but I had already cooked Peruano beans so used them.

1/2 large purple onion, coarsely chopped

1/2 fennel bulb, coarsely chopped

3 cloves garlic, chopped

1/4 cup kalamata olives, chopped

1 drop coriander essential oil

1 drop cumin essential oil

1 drop cilantro essential oil

Chili flakes (optional and amount to taste)

1 cup cooked Peruano beans

2 cups greens (I used spinach and arugula), coarsely chopped

1 heaping half cup of basmati rice, rinsed

butter or olive oil for sautéing

Heat the oil or butter in a heavy casserole dish. Add onions, garlic, and fennel. Saute until tender. Stir in the spices. Scatter the beans and olives on top of the onion mixture. Do not stir! Add about 1/4 to 1/3 cup water. Layer the greens on top of the beans and olives. Flatten the greens with a spoon. Do not stir! Let greens wilt then layer the drained rice on top. Pour in enough boiling water to just cover the rice. Cook on high heat until the liquid has boiled off. Poke holes in the rice to allow steam to escape. Cover pan with lid and turn off heat but leave pan on the burner. Let the rice steam for 20-30 minutes.

To serve, stir the contents and serve in large bowls. You can add extra fresh herbs and lemon if desired. I just served as is and found it delicious. You do not have to use essential oil but can use ground herbs or fresh. If using essential oil, use a safe brand for cooking. I used Edens Garden but have used others, e.g. Doterra.