Green herbed plov with chickpeas from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 125) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • MarieMacCheese on November 26, 2025

    I found this a bit bland considering the amount of veg that went into it. I would double the spice.

  • Clog on April 09, 2023

    A truly unexpected find - I was just looking for something to use up some things in the fridge. The combination of onion and fennel creates a superb base for the flavours from the herbs and spices.

  • jenburkholder on August 26, 2022

    This was good, but I felt like it was missing a sweet note. Would have been better with some added raisins or other dried fruit. Still, cooking went well (just watch the amount of water added) and was quite tasty with a good scoop of full-fat yogurt.

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