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Vegan Smoked Vegetable Pilaf

This vegan vegetable pilaf is inspired by smoky, deeply flavored rice dishes cooked over an open flame. It features fragrant jasmine rice, toasted spices, and tender vegetables that soak up rich flavors, resulting in a fluffy, aromatic dish with vibrant colors and a nostalgic aroma. The final presentation is a hearty, comforting plate with a bright citrus kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup long-grain jasmine rice rinsed until water runs clear
  • 2 cups vegetable broth or seasoned water
  • 1 cup diced carrots fresh, tender
  • 1/2 cup chopped bell peppers any color, fresh
  • 1/2 cup peas fresh or frozen
  • 1 tsp cumin seeds toasted for aroma
  • 1/2 tsp ground coriander
  • 1 tbsp olive oil for toasting spices and sautéing
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 tsp smoked paprika optional, for smoky depth
  • 1 squeeze lemon juice added at the end for brightness

Equipment

  • Medium pot with lid
  • Wooden spoon or spatula
  • Measuring Cups

Method
 

  1. Heat a medium pot over medium heat and add olive oil. Once shimmering, add the diced onion and sauté until translucent and fragrant, about 5 minutes.
  2. Add the minced garlic, cumin seeds, ground coriander, and smoked paprika to the pot. Toast the spices for about 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Stir in the rinsed rice, cooking and stirring for 2-3 minutes until the grains turn a light golden color and smell nutty. This toasts the rice and enhances flavor.
  4. Pour in the vegetable broth, then add the diced carrots, chopped bell peppers, and peas. Bring everything to a boil, then reduce the heat to low, cover tightly, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
  5. Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes. This helps the rice to finish steaming and become fluffy.
  6. Fluff the pilaf gently with a fork, then squeeze fresh lemon juice over the top for brightness. Give it a gentle stir to distribute the citrus and spices evenly.
  7. Serve the pilaf warm, garnished with additional herbs if desired. The grains should be fluffy, aromatic, and slightly smoky, with colorful vegetables evenly mixed throughout.