Soak rice overnight, or at least for a couple of hours.
Heat a large heavy-bottomed pot on medium heat. Add 1 tbsp of oil to the pot. Finely chop onion, and add to pot. Sauté onion until it turns golden, about five minutes.
Reduce heat to low-medium. If using fresh ginger, grate it, or add dry ginger, coriander and 1 tsp of salt to onion. Mix and sauté for another 2 minutes.
Finely grate carrots. Add them to pot and let soften for another 5 minutes.
Finely chop all of your dried fruit in equal-sized bits. Add them to pot with just enough water to cover, mix well, and let cook on low-medium heat for 10 minutes.
Drain rice, and mix in an additional 2 tsps of salt. Add rice to pot, but do not stir or mix it with any of the other ingredients! Add 1 Tb of oil, and just enough water to cover the rice, plus an additional two inches.
Using the end of a wooden spoon, poke five to six holes in rice all the way through to bottom of pot. This will help it release steam and cook evenly.
Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure the loose edges of the towel on top of lid. Cook on medium heat until pot is beginning to steam, about 5-10 minutes (no peeking!), and then reduce heat to very low. Let cook slowly, without stirring or peeking, until rice is cooked through, about 35-40 minutes. Turn off heat and let plov rest for about 15 minutes without removing lid. Check for doneness, and if need be, let cook 10 minutes longer.
When serving, pick a large platter that is bigger than the circumference of your pot. Cover the top of the rice pot with the platter, face-down, and turn the whole thing over, gently wiggling the pot and allowing the rice to pour out with the veggies on top. Russians like to turn the pot over in front of their guests, letting the rice and jeweled mixture spill onto the platter. If this is your first time making it, do this ahead of time in the kitchen to avoid embarrassing mishaps. Decorate with chopped almonds or pistachios and chopped cilantro or parsley, if desired.
Jeweled vegetarian rice plov, or why you can't put a broken dish back together https://immigrantstable.com/vegetarian-rice-plov/ November 15, 2018