Salt Cod with Cumin Spiced Rice — Portuguese Salt Cod with Cumin Rice Pilaf - Bacalhau Plov
Portuguese salt-cured cod nestled into Uzbek plov rice cooked with toasted cumin, julienned carrot, dried apricot, and golden raisins, finished with crispy garlic chips and parsley-paprika oil.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub cod all over with 2 tbsp kosher salt and rest 30 minutes in the fridge. Rinse thoroughly under cold water, pat dry, and cut into 8 chunks. Dice onions. Thinly slice 6 garlic cloves into chips and mince the other 6. Peel carrots and cut into matchsticks. Chop dried apricots into raisin-sized pieces. Toast cumin seed in a dry pan 60 seconds and crush coarsely. Pick parsley leaves. Cut lemons into wedges.
Sear
Heat 4 tbsp olive oil in a large heavy lidded pan over medium 90 seconds. Add sliced garlic and fry 90 seconds until chips turn deep gold and crisp. Lift to a paper towel-lined plate. Raise heat to medium-high.
Build 1
Add onions to the remaining oil and cook 4–5 minutes until soft and starting to gold. Stir in carrots, minced garlic, cumin, coriander, turmeric, 1 tsp salt, and pepper 90 seconds until carrots turn glossy.
Simmer
Scatter rice across the pan and stir 60 seconds to coat. Add apricots, raisins, bay leaves, and chicken stock. Bring to a boil over high, reduce to lowest heat, cover, and simmer 16–18 minutes until liquid is absorbed and rice is just tender.
Build 2
Whisk paprika with 2 tbsp olive oil in a small bowl. Heat the remaining 2 tbsp olive oil in a large skillet over medium 60 seconds. Lay cod chunks in the skillet in a single layer and sear 90 seconds per side until edges turn gold and the flesh just sets. Work in two batches if needed to avoid crowding.
Plate
Divide plov between two bowls or plates. Lay cod chunks on top, drizzle paprika oil across the fish and rice, scatter crispy garlic chips and parsley, and serve with lemon wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.