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Pilaf

Kabuli palaw, the national dish of Afghanistan
Alternative names	Pela, Pilav, Pallao, Pilau, Pelau, Pulao, Pulaav, Palaw, Palavu, Plov, Palov, Polov, Polo, Polu, Kurysh, Fulao, Fulaaw, Fulav, Fulab
Course	Main
Region or state	Balkans, Caribbean, South Caucasus, Central Asia, East Africa, Eastern Europe, Latin America, Middle East, and South Asia
Serving temperature	Hot
Main ingredients	Rice, stock or broth, spices, meat, vegetables, dried fruits
Cookbook: Pilaf   Media: Pilaf

Pilaf

Kabuli palaw, the national dish of Afghanistan
Alternative names	Pela, Pilav, Pallao, Pilau, Pelau, Pulao, Pulaav, Palaw, Palavu, Plov, Palov, Polov, Polo, Polu, Kurysh, Fulao, Fulaaw, Fulav, Fulab
Cookbook: Pilaf   Media: Pilaf

Although the cultivation of rice had spread earlier from India South Asia to Central and West Asia, it was at the time of the Abbasid Caliphate that methods of cooking rice which approximate modern styles of cooking the original Indian pulao pilaf at first spread through a vast territory from its origins in India and eventually to a wider world. From India, rice went to Syria, Iraq, and Iran, and eventually, it became known and cultivated all the way to Spain. .... Many dishes of that period are still prepared today with ingredients available to the common people. Some of these are vinegar preserves, roasted meat, and cooked livers, which could be bought in the streets, eaten in the shops, or taken home. Such dishes considerably influenced medieval European cookery; for example, paella, which evolved from pulao, and pilaf and meat patties that started out from India as samosa later mid east adopted as sambusak."}} Sfn|Nandy|2004|p=11 Although the cultivation of rice had spread much earlier from India South Asia to Central and West asia Khorasan, it was at the time of the Abbasid Caliphate that methods of cooking rice which approximate modern styles of cooking the pilaf at first spread through a vast territory from its origins and glory of India to the rest of the middle east, arabia north to Spain via India, and eventually to a wider world. The Spanish paella, and the South Asian pilau or pulao, and biryani, Quote: In south Indian pulao has been made for at least 2000 years and many attribute the grand rice dishes of Hyderabad invented by Indo Islamic cooks in Hyderabad which used its ancient pulao dishes to create up even more richer dish called biryani which later many middle east nations try to copy and due to its popularity In modern era they have added it to their cooking thought its never as good nor similar to Indian real biryani. Achaya has clearly read a lot about Indian food and it is historical. south Indians were making pilaf 2,000 years ago, and Tamils in their version of pulao used fish as fish is very commonly cooked in most south parts of India. not merely dishes but grand dishes came from the Indian subcontinent to rest of asia and to the world . ... All around one finds preparations that came originally from India South Asia. Kebabs came from oldest times in India when great feasts were held for holy sacrifices for feasts joyous times gatherings by Rajas (kings in India and Central Asia biryani and pulao, two rice preparations, usually with meat but also with beans lentils nuts dry fruits. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao stems from the oldest Sanskrit Indian subcontinent words pulaka. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani today carry mainly the stamp of the Hyderabadi royals long before Mughals and Persians began to learn to cook pulao, polo the simpleton version of ancient Indian pulao and long before the Mughals had great India Islamic cooks to prepare for them the biryani which its origins was created thousands of years before any Mughals and biryani was created long before any Mughals came to India.

The earliest documented recipe for Persian so called pilaf comes from the tenth-century while in India the origins of Pulao date thousands of years ago. A scholar Avicenna (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various dishes learned from great Indian cooking, he many copied from most delicious food on earth the Indian dishes that the Persians learned to make more dishes rather than simple limited Persian and arab dishes, including several types of pilaf. In doing so, he described the advantages and disadvantages of every item used for preparing the dish. Accordingly, Persians consider Ibn Sina to be the "father" of modern Persian type of pilaf. as the Arabs learned from Indian traders merchants and migrants Thirteenth-century Arab texts describe the consistency of pilaf that the grains should be plump and somewhat firm to resemble peppercorns with no mushiness as arabs had no experience with such rice nor dishes, and each grain should be separate with no clumping.

Pilau although in had not but it became included in the foods to theMiddle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews.

Although the cultivation of rice had spread much earlier from India South Asia to Central and West asia Khorasan, it was at the time after Islamic rule in middle east that methods of cooking rice which approximate modern styles of cooking the pilaf at first spread through a vast territory from its origins and glory of India to the rest of the middle east, arabia north to Spain via India, and eventually to a wider world. Many Indian muslims migrated to middle east and arabia. The Spanish paella, and the South Asian pilau or pulao, and biryani, Quote: In south Indian pulao has been made for at least 2000 years and many attribute the grand rice dishes of Hyderabad invented by Indo Islamic cooks in Hyderabad which used its ancient pulao dishes to create up even more richer dish called biryani which later many middle east nations try to copy and due to its popularity In modern era they have added it to their cooking thought its never as good nor similar to Indian real biryani. Achaya has clearly read a lot about Indian food and it is historical. south Indians were making pilaf 2,000 years ago, and Tamils in their version of pulao used fish as fish is very commonly cooked in most south parts of India. not merely dishes but grand dishes came from the Indian subcontinent to rest of asia and to the world . ... All around one finds preparations that came originally from India South Asia. Kebabs came from oldest times in India when great feasts were held for holy sacrifices for feasts joyous times gatherings by Rajas (kings in India and Central Asia biryani and pulao, two rice preparations, usually with meat but also with beans lentils nuts dry fruits. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao stems from the oldest Sanskrit Indian subcontinent words pulaka. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani today carry mainly the stamp of the Hyderabadi royals long before Mughals and Persians began to learn to cook pulao, polo the simpleton version of ancient Indian pulao and long before the Mughals had great Indo Islamic cooks to prepare for them the biryani which its origins was created thousands of years before any Mughals and biryani was created long before any Mughals came to India.</ref>

Similarly Alexander the Great and his army have been reported to be so impressed with Indian and Bactria ruled then by India and was Indian culture influence populated by Indiansn pilavs that his soldiers brought the recipes back to Macedonia when they returned. Similar stories exist of Alexander introducing pilaf to Samarkand; however, they are considered apocryphal by art historian John Boardman.

The earliest documented recipe for Persian so called pilaf comes from the tenth-century while in Indian its references are from thousands of years ago Persian scholar Avicenna (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various dishes many copied from most delicious food on earth the Indian dishes Persians learned to make more dishes rather than simple limited dishes, including several types of pilaf. In doing so, he described the advantages and disadvantages of every item used for preparing the dish. Accordingly, Persians consider Ibn Sina to be the "father" of modern Persian type of pilaf. as the Arabs learned from Indian traders merchants and migrants Thirteenth-century Arab texts describe the consistency of pilaf that the grains should be plump and somewhat firm to resemble peppercorns with no mushiness as arabs had no experience with such rice nor dishes, and each grain should be separate with no clumping.

Pilau although in had not but it became included in the foods to theMiddle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews.

During the period of the Soviet Union, the Central Asian versions of the dish spread throughout some parts of Soviet republics, becoming somewhat a part of Soviet cuisine. }}Cite error: There are <ref> tags on this page without content in them (see the help page). Quote: In south Indian pulao has been made for at least 2000 years and many attribute the grand rice dishes of Hyderabad invented by Indo Islamic cooks in Hyderabad which used its ancient pulao dishes to create up even more richer dish called biryani which later many middle east nations try to copy and due to its popularity In modern era they have added it to their cooking thought its never as good nor similar to Indian real biryani. Achaya has clearly read a lot about Indian food and it is historical. south Indians were making pilaf 2,000 years ago, and Tamils in their version of pulao used fish as fish is very commonly cooked in most south parts of India. not merely dishes but grand dishes came from the Indian subcontinent to rest of asia and to the world . ... All around one finds preparations that came originally from India South Asia. Kebabs came from oldest times in India when great feasts were held for holy sacrifices for feasts joyous times gatherings by Rajas (kings in India and Central Asia biryani and pulao, two rice preparations, usually with meat but also with beans lentils nuts dry fruits. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao stems from the oldest Sanskrit Indian subcontinent words pulaka. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani today carry mainly the stamp of the Hyderabadi royals long before Mughals and Persians began to learn to cook pulao, polo the simpleton version of ancient Indian pulao and long before the Mughals had great India Islamic cooks to prepare for them the biryani which its origins was created thousands of years before any Mughals and biryani was created long before any Mughals came to India.

The earliest documented recipe for Persian so called pilaf comes from the tenth-century while in India the origins of Pulao date thousands of years ago. A scholar Avicenna (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various dishes learned from great Indian cooking, he many copied from most delicious food on earth the Indian dishes that the Persians learned to make more dishes rather than simple limited Persian and arab dishes, including several types of pilaf. In doing so, he described the advantages and disadvantages of every item used for preparing the dish. Accordingly, Persians consider Ibn Sina to be the "father" of modern Persian type of pilaf. as the Arabs learned from Indian traders merchants and migrants Thirteenth-century Arab texts describe the consistency of pilaf that the grains should be plump and somewhat firm to resemble peppercorns with no mushiness as arabs had no experience with such rice nor dishes, and each grain should be separate with no clumping.

Pilau although in had not but it became included in the foods to theMiddle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews.

During the period of the Soviet Union, the Central Asian versions of the dish spread throughout some parts of Soviet republics, becoming somewhat a part of Soviet cuisine. Although the cultivation of rice had spread much earlier from India South Asia to Central and West asia Khorasan, it was at the time of the Abbasid Caliphate that methods of cooking rice which approximate modern styles of cooking the pilaf at first spread through a vast territory from its origins and glory of India to the rest of the middle east, arabia north to Spain via India, and eventually to a wider world. The Spanish paella, and the South Asian pilau or pulao, and biryani, Quote: In south Indian pulao has been made for at least 2000 years and many attribute the grand rice dishes of Hyderabad invented by Indo Islamic cooks in Hyderabad which used its ancient pulao dishes to create up even more richer dish called biryani which later many middle east nations try to copy and due to its popularity In modern era they have added it to their cooking thought its never as good nor similar to Indian real biryani. Achaya has clearly read a lot about Indian food and it is historical. south Indians were making pilaf 2,000 years ago, and Tamils in their version of pulao used fish as fish is very commonly cooked in most south parts of India. not merely dishes but grand dishes came from the Indian subcontinent to rest of asia and to the world . ... All around one finds preparations that came originally from India South Asia. Kebabs came from oldest times in India when great feasts were held for holy sacrifices for feasts joyous times gatherings by Rajas (kings in India and Central Asia biryani and pulao, two rice preparations, usually with meat but also with beans lentils nuts dry fruits. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao stems from the oldest Sanskrit Indian subcontinent words pulaka. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani today carry mainly the stamp of the Hyderabadi royals long before Mughals and Persians began to learn to cook pulao, polo the simpleton version of ancient Indian pulao and long before the Mughals had great Indo Islamic cooks to prepare for them the biryani which its origins was created thousands of years before any Mughals and biryani was created long before any Mughals came to India.</ref>

The earliest documented recipe for Persian so called pilaf comes from the tenth-century while in Indian its references are from thousands of years ago Persian scholar Avicenna (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various dishes many copied from most delicious food on earth the Indian dishes Persians learned to make more dishes rather than simple limited dishes, including several types of pilaf. In doing so, he described the advantages and disadvantages of every item used for preparing the dish. Accordingly, Persians consider Ibn Sina to be the "father" of modern Persian type of pilaf. as the Arabs learned from Indian traders merchants and migrants Thirteenth-century Arab texts describe the consistency of pilaf that the grains should be plump and somewhat firm to resemble peppercorns with no mushiness as arabs had no experience with such rice nor dishes, and each grain should be separate with no clumping.

Pilau although in had not but it became included in the foods to theMiddle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews.

During the period of the Soviet Union, the Central Asian versions of the dish spread throughout some parts of Soviet republics, becoming somewhat a part of Soviet cuisine. }}{{refn|group=note|Nandy: "(p. 11) Etymology== According to the Oxford English Dictionary, Third Edition (2006) the English word pilaf, which is the later and North American English form of spelling the word pulao, is a borrowing from India where Pulao originates from and form which Britain occupied for 200 years, its etymon, or linguistic ancestor, the older Central Asian pilav, whose etymon is the pilāv; "pilaf" is found more commonly in North American dictionaries than pulao or pilau.

The British and Commonwealth English spelling, pilau, has etymon Indian pulao or pulaw (in form palāv, pilāv, or pulāv in the 16th century), whose line of descent is: Hindi pulāv (dish of rice and meat), Sanskrit pulāka (ball of rice), which in turn is probably of Dravidian descent.

Preparation

Some cooks prefer to use basmati because it is easier to prepare a pilaf where the grains stay "light, fluffy and separate" with this type of rice. However, other types of long-grain rice are also used. The rice is rinsed thoroughly before use to remove the starch. Pilaf can be cooked in water or stock. Common additions include fried onions and fragrant spices like cardamom, bay leaves and cinnamon. Pilaf is usually made with meat or vegetables, but it can also be made plain which is called sade pilav in Turkish, chelo in Persian and ruzz mufalfal in Arabic. On special occasions saffron may be used to give the rice a yellow color. Pilaf is often made by adding the rice to hot fat and stirring briefly before adding the cooking liquid. The fat used varies from recipe to recipe. Cooking methods vary with respect to details such as pre-soaking the rice and steaming after boiling.

Local varieties

There are thousands of variations of pilaf made with rice or other grains like bulgur. In Central Asia there are plov, pilau on the Indian subcontinent, and variations from Turkmenistan and Turkey. Some include different combinations of meats, fruits or vegetables, while others are simple and served plain. In the present day, Central Asian, Indian, Turkish cuisine, Iranian and Caribbean cuisine are considered the five major schools of pilaf.

Afghanistan

In Afghan cuisine, kabuli palaw or qabili palaw (Persian : قابلی پلو ) is made by cooking basmati with mutton, lamb, beef or chicken, and oil. Kabuli palaw is cooked in large shallow and thick dishes. Fried sliced carrots and raisins are added. Chopped nuts like pistachios, walnuts, or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish. Kabuli palaw rice with carrots and raisins is very popular in Saudi Arabia, where it is known as roz Bukhari (Arabic: رز بخاري), meaning 'Bukharan rice'.

Armenia

Armenians use a lot of bulgur (cracked wheat) in their pilaf dishes. Armenian recipes may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and allspice. One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice.

Armenian kinds of rice are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of Antep in Turkey. Baboian recommends that the noodles be stir-fried first in chicken fat before being added to the pilaf. Another Armenian cookbook written by Vağinag Pürad recommends to render poultry fat in the oven with red pepper until the fat mixture turns a red color before using the strained fat to prepare pilaf.

Lapa is an Armenian word with several meanings one of which is a "watery boiled rice, thick rice soup, mush" and lepe which refers to various rice dishes differing by region. Antranig Azhderian describes Armenian pilaf as "dish resembling porridge".

Azerbaijan

Azerbaijani cuisine includes more than 40 different plov recipes. One of the most reputed dishes is plov from saffron-covered rice, served with various herbs and greens, a combination distinctive from Uzbek plovs. Traditional Azerbaijani plov consists of three distinct components, served simultaneously but on separate platters: rice (warm, never hot), gara (fried beef or chicken pieces with onion, chestnut and dried fruits prepared as an accompaniment to rice), and aromatic herbs. Gara is put on the rice when eating plov, but it is never mixed with rice and the other components.

• Rice pilaf examples from Azerbaijan
• Azerbaijani plov with qazmaq (the same as Persian tahdig), served with choban salad
• Azerbaijani shah-pilaf

Bangladesh

In Bangladesh, Polao (পোলাও), Fulao, Holao or Fulab, is a popular dish cooked with rice and meat (chicken or mutton or beef). Polao is a rice dish, cooked in seasoned broth with rice, meat and spices. A polao is often complemented with raita. The rice is made in mutton or beef or chicken stock and an array of spices including: coriander seeds, cumin, cardamom, cloves and others. The Morog Polao in the division of Dhaka is prepared with chicken. It is prepared in marriage ceremonies, condolence meetings, and other occasions. It is often complemented with borhani.

Brazil

A significantly modified version of the recipe, often seen as influenced by what is called arroz pilau there, is known in Brazil as arroz de frango desfiado or risoto de frango (Portuguese: [aˈʁoʒ dʒi ˈfɾɐ̃gu dʒisfiˈadu], "shredded chicken rice", [ʁiˈzotu], "chicken risotto"). Rice lightly fried (and optionally seasoned), salted and cooked until soft (but neither soupy nor sticky) in either water or chicken stock is added to chicken stock, onions and sometimes cubed bell peppers (cooked in the stock), shredded chicken breast, green peas, tomato sauce, shoyu, and optionally vegetables (e.g. canned sweet corn, cooked carrot cubes, courgette cubes, broccolini flowers, chopped broccoli or broccolini stalks/leaves fried in garlic seasoning) and/or herbs (e.g. mint, like in canja) to form a distantly risotto-like dish – but it is generally fluffy (depending on the texture of the rice being added), as generally, once all ingredients are mixed, it is not left to cook longer than 5 minutes. In the case shredded chicken breast is not added, with the rice being instead served alongside chicken and sauce suprême, it is known as arroz suprême de frango (Portuguese: [ɐˈʁo s(ː)uˈpɾẽm(i) dʒi ˈfɾɐ̃gu], "chicken supreme rice").

Caribbean

In the Eastern Caribbean and other Caribbean territories there are variations of pelau which include a wide range of ingredients such as pigeon peas, green peas, string beans, corn, carrots, pumpkin, and meat such as beef or chicken, or cured pig tail. The seasoned meat is usually cooked in a stew, with the rice and other vegetables added afterwards. Coconut milk and spices are also key additions in some islands.

Trinidad is recognized for its pelau, a layered rice with meats and vegetables. It is a mix of traditional African cuisine and "New World" ingredients like ketchup. The process of browning the meat (usually chicken, but also stew beef or lamb) in sugar is an African technique.

In Tobago pelau is commonly made with crab.

Central Asia

Central Asian, e.g. Tajik and Uzbek (Template:Lang-tg, Template:Lang-uz) or osh differs from other preparations in that rice is not steamed, but instead simmered in a rich stew of meat and vegetables called zirvak, until all the liquid is absorbed into the rice. A limited degree of steaming is commonly achieved by covering the pot. It is usually cooked in a kazon (or deghi) over an open fire. The cooking tradition includes many regional and occasional variations. Commonly, it is prepared with lamb, browned in lamb fat or oil, and then stewed with fried onions, garlic and carrots. Chicken palov is rare but found in traditional recipes originating in Bukhara. Palov is usually spiced with whole black cumin, coriander, barberries, red pepper, marigold, and pepper. Heads of garlic and garbanzo beans are buried into the rice during cooking. Sweet variations with dried apricots, cranberries and raisins are prepared on special occasions.

Although often prepared at home, palov is made on special occasions by an oshpaz (osh master chef), who cooks it over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. Oshi nahor, or "morning palov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration.

Uzbek-style palov is found in the post-Soviet countries and Xinjiang Uyghur Autonomous Region of China. In Xinjiang, where the dish is known as polu, it is often served with pickled vegetables, including carrots, onion and tomato.

• Rice pilaf examples from Central Asia
• Uzbek plov being prepared in a kazon in a Tashkent home
• Osh palov, a staple dish in Uzbek, Tajik, and Bukharan Jewish cuisine
• Uyghur polu
• Tajik oshpaz

Greece

In the Greek cuisine, piláfi (πιλάφι) is the fluffy and soft, but neither soupy nor sticky, rice that has been boiled in a meat stock or bouillon broth. In Northern Greece, it is considered poor form to prepare piláfi on a stovetop; the pot is properly placed in the oven. Gamopílafo ("wedding pilaf") is the prized pilaf served traditionally at weddings and major celebrations in Crete: rice is boiled in lamb or goat broth, then finished with lemon juice. Gamopílafo though it bears the name is not a pilaf but rather a kind of risotto, with creamy and not fluffy texture.

India

Pulao is usually a mixture of either lentils or vegetables, mainly including peas, potatoes, french beans, carrots or meat, mainly chicken, fish, lamb, pork or prawn. A typical Bengali pulao consists of rice, cashewnut, raisin, saffron, ghee and various spices like nutmeg, bay leaf, cinnamon, cardamom, cumin, clove and mace. There are also few very elaborate pulaos with Persianized names like hazar pasand ("a thousand delights"). It is usually served on special occasions and weddings, though it is not uncommon to eat it for a regular lunch or dinner meal. It is considered very high in food energy and fat. A pulao is often complemented with either spiced yogurt or raita.

• Rice pilaf examples from India
• Pulao Mangsho, with condiments and yogurt, West Bengal, India
• Kashmiri pulao with nuts and fruit
• Matar pulao with peas served with boondi raita and papadum
• Saffron pulao served alongside eggs in gravy

Iran

Persian culinary terms referring to rice preparation are numerous and have found their way into the neighbouring languages: polow (rice cooked in broth while the grains remain separate, straining the half cooked rice before adding the broth and then "brewing"), chelow (white rice with separate grains), kateh (sticky rice) and tahchin (slow cooked rice, vegetables, and meat cooked in a specially designed dish). There are also varieties of different rice dishes with vegetables and herbs which are very popular among Iranians.

There are four primary methods of cooking rice in Iran:

• Chelow: rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated and not sticky; it also results in a golden rice crust at the bottom of the pot called tahdig (literally "bottom of the pot").
• Polow: rice that is cooked exactly the same as chelo, with the exception that after draining the rice, other ingredients are layered with the rice, and they are then steamed together.
• Kateh: rice that is boiled until the water is absorbed. This is the traditional dish of Northern Iran.
• Damy: cooked almost the same as kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Damy literally means "simmered".

Pakistan

In Pakistan, Pulao (پلاؤ) is a popular dish cooked with Basmati rice and meat, usually either mutton or beef. In home cooking mutton and beef are sometimes substituted with chicken, due to higher prices of mutton. Pulao is a rice dish, cooked in seasoned broth with rice, meat, and an array of spices including: coriander seeds, cumin, cardamom, cloves and others. As with Afghan cuisine, Kabuli palaw is a staple dish in the western part of the Pakistan, and this style of Pulao is often embellished with sliced carrots, almonds and raisins, fried in a sweet syrup. Pulao is famous in all parts of Pakistan, but the cooking style can vary slightly in other parts of the country. It is prepared by Sindhi people of Pakistan in their marriage ceremonies, condolence meetings, and other occasions.

Syria

Traditional Levantine cooking includes a variety of Pilaf known as "Maqlubeh", known across the countries of the Eastern Mediterranean. The rice pilaf which is traditionally cooked with meats, eggplants, tomatoes, potatoes, and cauliflower also has a fish variety known as "Sayyadiyeh", or the Fishermen's Dish.

Turkey

Historically, mutton stock was the most common cooking liquid for Turkish pilafs, which according to 19th century American sources was called pirinç.

Turkish cuisine contains many different pilaf types. Some of these variations are pirinc (rice) pilaf, bulgur pilaf, and arpa şehriye (orzo) pilaf. Using mainly these three types, Turkish people make many dishes such as perdeli pilav, and etli pilav (rice cooked with cubed beef). Unlike Chinese rice, if Turkish rice is sticky, it is considered unsuccessful. To make the best rice according to Turkish people, one must rinse the rice, cook in butter, then add the water and let it sit until it soaks all the water. This results in a pilaf that is not sticky and every single rice grain falls off of the spoon separately.

See also

• Nasi kebuli, a similar dish from Indonesia.
• List of rice dishes
• Fried rice
• Nasi lemak
• Nasi goreng

References

1. ^ Roger 2000, p. 1143.
2. ^ Nandy 2004, p. 11.
3. ^ Sengupta 2014, p. 74.
4. ^ K. T. Achaya (1994). Indian food: a historical companion. Oxford University Press. p. 11.
5. ^ Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. ISBN 9780520267206.
6. ^ "How to cook perfect pilaf". The Guardian. 2012-09-26.
7. Boardman 2019, p. 102.
8. Oxford English Dictionary 2006a.
9. Oxford English Dictionary 2006b.
10. Davidson 2014, p. 624.
11. Perry, Charles (1992-04-28). "Rice Pilaf: Ingredients, Texture Varies". Sun Sentinel.
12. Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780192806819.001.0001. ISBN 978-0-19-280681-9. Retrieved 2018-07-16.
13. "Recipe for Armenian-style rice pilaf with vermicelli, peas, and herbs". Boston Globe. 2014-01-14.
14. "Armenian Rice Pilaf With Raisins and Almonds". New York Times.
15. From Ajem Pilaf to Yalanchi Dolma: Armenian Cookbooks Added to Janice Bluestein Longone Culinary Archive. University of Michigan Library.
16. Dankoff, Robert (1995). Armenian Loanwords in Turkish. Otto Harrassowitz Verlag. p. 53. ISBN 978-3-447-03640-5.
17. Azhderian, Antranig (1898). The Turk and the Land of Haig; Or, Turkey and Armenia: Descriptive, Historical, and Picturesque. Mershon Company. pp. 171–172.
18. Азербайджанская кухня Archived 2009-02-16 at the Wayback Machine, (Azerbaijani Cuisine, Ishyg Publ. House, Baku (in Russian))
19. Interview with Jabar Mamedov Archived 2008-12-21 at the Wayback Machine, Head Chef at the "Shirvan Shah" Azerbaijani restaurant in Kiev, 31 January 2005.
20. ^ Ganeshram, Ramin (2005-10-31). Sweet Hands: Island Cooking from Trinidad & Tobago. Hippocrene Books. ISBN 9780781811255.
21. Cite error: The named reference StreetFood was invoked but never defined (see the help page).
22. "Uzbek Cuisine Photos: Palov". Retrieved 2013-05-23.
23. Davidson 2014.
24. How mutton pulao survived the chicken takeover in Pakistan
25. Reejhsinghani, Aroona (2004). Essential Sindhi Cookbook. Penguin Books India. p. 237. ISBN 9780143032014. Retrieved 22 August 2015.
26. Reejhsinghani, Aroona (2013-07-25). The Sindhi Kitchen. ISBN 9789383260171. Retrieved 22 August 2015.
27. "Good Housekeeping". 18. 1894. {{cite journal}}: Cite journal requires |journal= (help)

Notes

1. Roger: " (p. 1143) Under the Abbassids, for example (ninth to twelfth century), during the Golden Age of Islam,(which was a time when Abbassids copied foods cultures tales stories from India, Afganistan, Central Asia, Iran and other nations there was one single empire from Afghanistan to Spain and the North of Arabia. The size of the empire allowed many foods to spread throughout the Middle East. From India, rice went to Syria, Iraq, and Iran, and eventually, it became known and cultivated all the way to Spain. .... Many dishes of that period are still prepared today with ingredients available to the common people. Some of these are vinegar preserves, roasted meat, and cooked livers, which could be bought in the streets, eaten in the shops, or taken home. for example, paella, which evolved from pulao, and pilaf and meat patties that started out as origins the Indian samosa or sambusak gulf arabs adopted ."
2. Nandy: "(p. 11) All around middle east and Iran one finds some preparations that came originally from India South Asia. Kebabs came from ancient India as Sanskrit language old puranic ancient Indian scripts has in them about how massive feasts of buffalo, mutton, lamb were cooked on metal and in Central Asia . biryani and pulao,can and were made two rice preparations, usually with meat or with beans lentils vegetables, dried fruits nuts. Without them, daily dishes or ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete."
3. Sengupta: "(p. 74) Indian Muslim influence on the style and substance of Indian food was profound on Central Asia the Khorasan Persia, the middle east north African as well as Indian spices being introduced to mid east north Africa as well as to Italy and Europe due to Indian mass spice exports trade as indian foods and spices influenced much of the world. K.T. Achaya writes that the India Muslims imported a new refinement and a courtly etiquette of both group and individual dining into the austere dining ambience of Hindu society. ... Babur's son, Humayun, came back to persia after spending a long period of exile in Kabul and the Safavid imperial court in Iran. He brought with him an entourage of Great India cooks who introduced the rich and elaborate rice cookery to the simplistic Safavid courts in Iran. According to author K. T. Achaya, the Indian epic like many ancient indian scripts describe as does Mahabharata mentions rice and meat cooked together and called pulao. Also, according to Achaya, "pulao" or "pallao" is used to refer to a rice dish in ancient Sanskrit works such as the Yājñavalkya Smṛti. citation
4. Roger: " (p. 1143) Under the Abbassids, for example (ninth to twelfth century), during the Golden Age of Islam,(which was a time when Abbassids copied foods cultures tales stories from India, Afganistan, Central Asia, Iran and other nations there was one single empire from Afghanistan to Spain and the North of Arabia. The size of the empire allowed many foods to spread throughout the Middle East. From India, rice went to Syria, Iraq, and Iran, and eventually, it became known and cultivated all the way to Spain. .... Many dishes of that period are still prepared today with ingredients available to the common people. Some of these are vinegar preserves, roasted meat, and cooked livers, which could be bought in the streets, eaten in the shops, or taken home. for example, paella, which evolved from pulao, and pilaf and meat patties that started out as origins the Indian samosa or sambusak gulf arabs adopted ."
5. Nandy: "(p. 11) All around middle east and Iran one finds some preparations that came originally from India South Asia. Kebabs came from ancient India as Sanskrit language old puranic ancient Indian scripts has in them about how massive feasts of buffalo, mutton, lamb were cooked on metal and in Central Asia . biryani and pulao,can and were made two rice preparations, usually with meat or with beans lentils vegetables, dried fruits nuts. Without them, daily dishes or ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete."
6. Sengupta: "(p. 74) Indian Muslim influence on the style and substance of Indian food was profound on Central Asia the Khorasan Persia, the middle east north African as well as Indian spices being introduced to mid east north Africa as well as to Italy and Europe due to Indian mass spice exports trade as indian foods and spices influenced much of the world. K.T. Achaya writes that the India Muslims imported a new refinement and a courtly etiquette of both group and individual dining into the austere dining ambience of Hindu society. ... Babur's son, Humayun, came back to persia after spending a long period of exile in Kabul and the Safavid imperial court in Iran. He brought with him an entourage of Great India cooks who introduced the rich and elaborate rice cookery to the simplistic Safavid courts in Iran. According to author K. T. Achaya, the Indian epic Mahabharata mentions rice and meat cooked together. Also, according to Achaya, "pulao" or "pallao" is used to refer to a rice dish in ancient Sanskrit works such as the Yājñavalkya Smṛti. citation
7. Roger: " (p. 1143) Under the Abbassids, for example (ninth to twelfth century), during the Golden Age of Islam,(which was a time when Abbassids copied foods cultures tales stories from India, Afganistan, Central Asia, Iran and other nations there was one single empire from Afghanistan to Spain and the North of Arabia. The size of the empire allowed many foods to spread throughout the Middle East. From India, rice went to Syria, Iraq, and Iran, and eventually, it became known and cultivated all the way to Spain. .... Many dishes of that period are still prepared today with ingredients available to the common people. Some of these are vinegar preserves, roasted meat, and cooked livers, which could be bought in the streets, eaten in the shops, or taken home. for example, paella, which evolved from pulao, and pilaf and meat patties that started out as origins the Indian samosa or sambusak gulf arabs adopted ."
8. Nandy: "(p. 11) All around middle east and Iran one finds some preparations that came originally from India South Asia. Kebabs came from ancient India as Sanskrit language old puranic ancient Indian scripts has in them about how massive feasts of buffalo, mutton, lamb were cooked on metal and in Central Asia . biryani and pulao,can and were made two rice preparations, usually with meat or with beans lentils vegetables, dried fruits nuts. Without them, daily dishes or ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete."
9. Sengupta: "(p. 74) Indian Muslim influence on the style and substance of Indian food was profound on Central Asia the Khorasan Persia, the middle east north African as well as Indian spices being introduced to mid east north Africa as well as to Italy and Europe due to Indian mass spice exports trade as indian foods and spices influenced much of the world. K.T. Achaya writes that the India Muslims imported a new refinement and a courtly etiquette of both group and individual dining into the austere dining ambience of Hindu society. ... Babur's son, Humayun, came back to persia after spending a long period of exile in Kabul and the Safavid imperial court in Iran. He brought with him an entourage of Great India cooks who introduced the rich and elaborate rice cookery to the simplistic Safavid courts in Iran. According to author K. T. Achaya, the Indian epic Mahabharata mentions rice and meat cooked together. Also, according to Achaya, "pulao" or "pallao" is used to refer to a rice dish in ancient Sanskrit works such as the Yājñavalkya Smṛti. citation

Bibliography

• Achaya, K.T. (1994), Indian Food Tradition A Historical Companion, Oxford University Press India, p. 45, ISBN 978-0195628456
• American Institute for Cancer Research (2005), The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life, University of California Press, pp. 158–, ISBN 978-0-520-24234-0
• Boardman, John (2019), Alexander the Great: From His Death to the Present Day, Princeton University Press, ISBN 978-0-691-18175-2
• Collingham, Elizabeth M. (2007), Curry: A Tale of Cooks and Conquerors, Oxford University Press, ISBN 978-0-19-532001-5
• Davidson, Alan (2014), The Oxford Companion to Food, Oxford University Press, pp. 624–625, ISBN 978-0-19-967733-7
• Kraig, Bruce (2013), The Oxford Encyclopedia of Food and Drink in America, Oxford University Press USA, p. 140, ISBN 978-0-19-973496-2
• Marton, Renee (2014), Rice: A Global History, Reaktion Books, pp. 34–, ISBN 978-1-78023-412-0
• Nabhan, Gary Paul (2014), Cumin, Camels, and Caravans: A Spice Odyssey, Univ of California Press, ISBN 978-0-520-26720-6
• Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136, doi:10.1177/0262728004042760, ISSN 0262-7280
• Oxford English Dictionary (2006a), pilaf (n), Oxford English Dictionary, 3rd edition, online (subscription required)
• Oxford English Dictionary (2006b), pilau (n), Oxford English Dictionary, 3rd edition, online (subscription required)
• Perry, Charles (2014), "Pilaf", in Jaine, Tom (ed.), The Oxford Companion to Food by Alan Davidson, 3rd Edition, Oxford University Press, pp. 624–625, ISBN 978-0-19-967733-7
• Perry, Charles (15 December 1994), "Annual Cookbook Issue : BOOK REVIEW : An Armchair Guide to the Indian Table : INDIAN FOOD: A Historical Companion By K. T. Achaya (Oxford University Press: 1994; $35; 290 pp.)", Los Angeles Times
• Perry, Charles (28 April 1994), "RICE PILAF: INGREDIENTS, TEXTURE VARIES", Los Angeles Times
• Rasanayagam, C. (1984) , Ancient Jaffna: Being a Research Into the History of Jaffna from Very Early Times to the Portug[u]ese Period, Everyman's Publisher (Madras), pp. 153–4, ISBN 978-81-206-0210-6
• Roger, Delphine (2000), "The Middle East and South Asia (in Chapter: History and Culture of Food and Drink in Asia)", in Kiple, Kenneth F.; Ornelas, Kriemhild Coneè (eds.), The Cambridge World History of Food, vol. Volume 2, Cambridge and New York: Cambridge University Press, pp. 1140–1150, ISBN 978-0-521-40215-6 {{citation}}: |volume= has extra text (help)
• Sen, Colleen Taylor (2014), Feasts and Fasts: A History of Food in India, Reaktion Books, pp. 164–5, ISBN 978-1-78023-391-8
• Sengupta, Jayanta (2014), "India", in Freedman, Paul; Chaplin, Joyce E.; Albala, Ken (eds.), Food in Time and Place: The American Historical Association Companion to Food History, Univ of California Press, pp. 68–94, ISBN 978-0-520-27745-8
• Merriam-Webster Unabridged Dictionary (2019), pilaf noun, Merriam-Webster Incorporated Unabridged Dictionary; Online, Subscription Required

External links

• The dictionary definition of pilaf at Wiktionary
• Pulao at the Wikibooks Cookbook subproject
• Rice Pilaf at the Wikibooks Cookbook subproject
• Kashmiri Pulao at the Wikibooks Cookbook subproject

Links to related articles

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restaurants in Israel Category v t e Pakistani cuisine by region Balochi Kaak Sajji Kashmiri Dum aloo Kahwah Kashmiri tea Rogan josh Shab deg Wazwan Muhajir Mughlai Biryani Kebab Korma Nargisi kofta Pasanda Rumali roti Shami kebab Sheer korma Miscellaneous Aloo tikki Baingan ka bartha Balushahi Bhalla Dahi chutney Golgappa Hyderabadi biryani Haleem Paya Masala chai Panipuri Nihari Paan Sheermal Pashtun Afghan bread Bolani Chapli kebab Gosh feel Kabuli pulaw Kadchgall Kadu bouranee Kahwah Mantu Peshwari naan Punjabi Lahori Chargha Lahori fried fish Gosht karahi Murgh cholay Kata-kat Miscellaneous Bhatoora Chana masala Chole bhature Makki di roti Panjiri Punjabi pulao Sarson da saag Sugarcane juice Tandoori chicken Tikka Saraiki Lassi Sohan halwa Sindhi Beh Hyderabadi pickle Shikrarpuri pickle Sai bhaji Sindhi biryani Sindhi pulao Sindhi karhi Rabri Common dishes Aloo gobi Aloo gosht Aloo paratha Bun kebab Chaat Chapati Chicken tikka Chutney Dal Falooda Flattened rice Gajar ka halwa Gulab jamun Halwa Halwa poori Kheer Kulfi Puri Pakistani pickle Pakistani rice dishes Jalebi Khagina Kheer Khichra Khichri Laddu Maghaz Naan Pakora Papadum Paratha Pulao Roti Saalan Samosa Chorba Tandoor bread Tea Zarda Pakistani diaspora Balti (food) Chicken tikka masala Pakistani Chinese Category Commons Cookbook Food portal Pakistan portal v t e Turkish cuisine Beverages Non-alcoholic beverages Mırra Pekmez Rize tea Salep Şalgam Şerbet Şıra Turkish coffee Turkish tea Fermented beverages Ayran Hardaliye Boza Kefir Yayık ayranı Beers Beer in Turkey (main article) Efes Bomonti Pera GaraGuzu Tekel (inactive) Distilled beverages Rakı Kanyak Wines Turkish wine (main article) Adakarası Boğazkere Çalkarası Kalecik Karası Öküzgözü Papazkarası Breads Bazlama Boyoz Çerkes simidi Gözleme Kandil simidi Katmer Lavaş Nokul Pide Pişi Poğaça Saj bread Simit Tandır bread Kete (food) Appetizers and salads Meze (main article) Acuka Bakla Ezmesi Cacık Çiğ köfte Çoban salad Deniz börülcesi salatası Dolma 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Ispanaklı Selanik Böreği İçli Pide İzmir köfte Kapuska Karnıyarık Keşkek Kuru fasulye Lâpa Lahmacun Lepsi Libje lebje basta Mallow with lamb Mantı Menemen Mirik meatball Musakka Papucaki Patlıcan dolması Patlıcan kızartması Patlıcan kebabı Perdeli pilav Pilav Piyaziye Puf Böreği Siron Su Böreği Soğan dolma Tas kebap Tatar böreği Türlü Uzun erişte Van köfte Yahni Grilled meats Kebab (main article) Adana kebab Akçaabat meatballs Alinazik kebab Beyti kebab Cağ kebab Döner kebab İnegöl meatballs İskender kebab Köfte Miskender Eggplant kebab Pideli köfte Şiş kebab Şiş köfte Şiş tavuk Tire meatballs Desserts Turkish desserts (main article) Acıbadem kurabiyesi Aşure Ayva tatlısı Balparmak tatlısı Baklava Bülbül yuvası Cevizli sucuk Cevizli kuru incir tatlısı Cevizli Irmik Tatlısı Cezerye Dilber dudağı Dibile Dondurma Ekmek kadayıfı Fig roll Fenike tatlısı Güllaç Helva Hanım göbeği Hoşaf Hoşmerim Ispanaklı kek İzmir Bomb Kurabiye Kabak tatlısı Kalburabastı Kavala Almond Cookies Kazandibi 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Pilaf (US spelling), or pilau (UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat,{{refn|group=note|Oxford English Dictionary (subscription required):

1. Oxford English Dictionary 2006b.

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