This easy herbed chickpea plov is a simple yet delicious rice dish that is a standard on Uzbek dinner tables. This dish features a bounty of whole grains, savory vegetables and a rich complement of herbs and spices. This vegetarian entrée is sure to even please the pickiest of carnivores. Smart Recipes, Asian,Vegetarian Recipes, Grains,Vegetables Recipes, Recipes Grains,Vegetables Asian,Vegetarian Instant Pot Herbed Chickpea Plov Instant Pot Herbed Chickpea Plov Recipe | PT50M Serves 4 Ingredients: 0.25 Cup Extra-Virgin Olive Oil 2 Medium Yellow Onions 1 Teaspoon Red Chile Flakes 1 Cup Chickpeas 3 Cloves Garlic 0.33 Cup Black Olives 2 Cups Water 0.5 Pound Kale 0.33 Cup Fresh Cilantro 0.33 Cup Fresh Dill 2 Medium Stalks Of Celery 1.5 Cups Basmati Rice 2 Medium Carrots 1 Teaspoon Salt & Freshly Ground Black Pepper 0.125 Teaspoon Saffron 1 Medium Fresno Red Chile In an electric pressure cooker, combine the oil and onions and sauté for 5 minutes, or until the onions become translucent. Add the other ingredients and stir to combine. Cook under high pressure for 25 minutes. Allow the pressure to release naturally for about 15 minutes. Stir gently before serving.

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