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| The word ''pilau'' is of ] origin. However, in modern Persian, it is pronounced ''polo'' (پلو), with the first syllabe short, and the second long. Note also the relationship to Spanish 'paella', so it covers the whole extent of the Arab empire in its prime. The pilaf was probably a standard ] method for cooking rice - with no wasted water, important in ] regions like ]. It was likely introduced to the ] during the ] period. | The word ''pilau'' is of ] origin. However, in modern Persian, it is pronounced ''polo'' (پلو), with the first syllabe short, and the second long. Note also the relationship to Spanish 'paella', so it covers the whole extent of the Arab empire in its prime. The pilaf was probably a standard ] method for cooking rice - with no wasted water, important in ] regions like ]. It was likely introduced to the ] during the ] period. | ||
| ===External Links=== | |||
| {{wikibookspar||Cookbook:Rice Pilaf}} | {{wikibookspar||Cookbook:Rice Pilaf}} | ||
| {{wikibookspar||Cookbook:Paella}} | {{wikibookspar||Cookbook:Paella}} | ||
| {{wikibookspar||Cookbook:Kashmiri Pulao}} | {{wikibookspar||Cookbook:Kashmiri Pulao}} | ||
| ] | ] | ||
Revision as of 17:03, 24 June 2005
This page is about the rice dish called pilaf. For the Dragon Ball character, see PilafPilaf, (Turkish pilav, Greek πιλάφι, also spelt pilau, plof, pullao, and pullaw) is a Middle Eastern dish of rice cooked in a seasoned broth. Depending on the local cuisine it may also contain a variety of meat and vegetables. In the Indian version of the dish, basmati rice is used.
Biryani is an Indian dish very similar to pilaf. It is made from basmati or similar aromatic rice. This is an original mughal dish introduced to India during the mughal period.
The word pilau is of Persian origin. However, in modern Persian, it is pronounced polo (پلو), with the first syllabe short, and the second long. Note also the relationship to Spanish 'paella', so it covers the whole extent of the Arab empire in its prime. The pilaf was probably a standard Moorish method for cooking rice - with no wasted water, important in desert regions like North Africa. It was likely introduced to the Balkans during the Ottoman period.