Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or a steamer-safe dish over medium heat, then sauté 1 diced yellow onion for 5 minutes until softened.

2. 2

   Add 2 minced garlic cloves, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, and 0.25 teaspoon turmeric powder to the pot and cook for 1 minute until fragrant.

3. 3

   Stir in 2 roughly chopped large carrots, 2 roughly chopped medium potatoes, 1 roughly chopped bell pepper, and 1 cup of cooked chickpeas, ensuring all vegetables are well coated with the spices.

4. 4

   Pour in 1 can (400 ml) of full-fat coconut milk, 0.5 cup of vegetable broth, and 0.5 teaspoon of pre-soaked saffron threads along with their soaking liquid.

5. 5

   Season the mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper, stirring everything gently to combine.

6. 6

   Cover the pot tightly and steam it over simmering water for 40-45 minutes, or until the vegetables are tender, ensuring the water in the steaming pot does not run dry.

7. 7

   Remove the pot from the heat, stir in 1 tablespoon of fresh chopped dill and 1 tablespoon of fresh chopped cilantro, and let the dish rest for 5 minutes before serving.

8. 8

   Serve the Uzbek Bug'lama Gulxan Shirin hot as a fulfilling main course.