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Revision as of 10:22, 9 May 2020 editScottJKay (talk | contribs)Extended confirmed users885 edits Reverted to revision 955708775 by ScottJKay (talk): Vandalism (TW)Tag: Undo← Previous edit Revision as of 10:26, 9 May 2020 edit undoWorldfoodhistory (talk | contribs)35 edits →History: keep it real now. stop the fraud lying on pulao. this is correct. im an unbiased Asian historians. mid east always lie claim all is thiers when they were jahils lowest ignorant . arabs gave nothing .Persians stole demanded all things same did the mugals. its india who created great things in asia.Next edit →
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Although the cultivation of rice had spread earlier from India ] to ] and ], it was at the time of the ] that methods of cooking rice which approximate modern styles of cooking the pilaf at first spread through a vast territory from ] to ], and eventually to a wider world. The Spanish '']'',{{Sfn|Roger|2000|p=1143}}{{refn|group=note|Roger: " (p. 1143) Under the Abbassids, for example (ninth to twelfth century), during the Golden Age of Islam, there was one empire from Afghanistan to Spain and the North of Arabia for some time. 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. Such dishes considerably influenced medieval European and Indian 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|Roger|2000|p=1143}}}} Sfn|Nandy|2004|p=11
'''Pilaf''' (] spelling), or '''pilau''' (] spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in ] or ], adding spices, and other ingredients such as vegetables or meat,{{Sfn|Oxford English Dictionary|2006b}}{{refn|group=note|Oxford English Dictionary (subscription required): "A dish, partly of Middle Eastern, partly and ultimately of South Asian origin, consisting of rice (or, in certain areas, wheat) cooked in stock with spices, usually mixed with meat and various other ingredients.{{Sfn|Oxford English Dictionary|2006b}}}}{{Sfn|Merriam-Webster Unabridged Dictionary|2019}}{{refn|group=note|Merriam-Webster Unabridged Dictionary (subscription required): "rice usually combined with meat and vegetables, fried in oil, steamed in stock, and seasoned with any of numerous herbs (as saffron or curry)."{{Sfn|Merriam-Webster Unabridged Dictionary|2019}}}} and employing some technique for achieving cooked grains that do not adhere.{{Sfn|Perry|2014|p=624}}{{refn|group=note|Perry: "A Middle-Eastern method of cooking rice so that every grain remains separate. ...However, there is no evidence that rice was cooked by this technique in India before the Muslim invasions, and Indians themselves associate pilaf-making with Muslim cities such as Hyderabad, Lucknow, and Delhi. .... The first descriptions of the pilaf technique appear in the 13th-century Arabic books Kitab al-Tabikh and Kitab al-Witsla ila al Habib, written in Baghdad and Syria, respectively. They show the technique in its entirety, including the cloth beneath the lid, and describe still-current flavourings such as meat, pulses, and fruit.{{Sfn|Perry|2014|p=624}}}}{{Sfn|Roger|2000|p=1144}}{{refn|group=note|Roger: "As noted, Iranians have a unique method of preparing rice. This method is designed to leave the grains separate and tasty, making the rice fluffy and very flavorful. After soaking, parboiling, and draining, the rice is poured into a dish smeared with melted butter. The lid is then sealed tightly with a cloth and a paste of flour and water. The last stage is to steam it on low heat for about half an hour, after which the rice is removed and fluffed."{{Sfn|Roger|2000|p=1144}}}}
Although the cultivation of rice had spread much earlier from ] to ] and ], it was at the time of the ] 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 ] to the rest of the middle east, arabia north to ] via India, and eventually to a wider world. The Spanish '']'',{{Sfn|Roger|2000|p=1143}}{{refn|group=note|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 ."{{Sfn|Roger|2000|p=1143}}}} and the ]n ''pilau'' or ''pulao'',{{Sfn|Nandy|2004|p=11}}{{refn|group=note|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."{{Sfn|Nandy|2004|p=11}}}} and '']'',{{Sfn|Sengupta|2014|p=74}}{{refn|group=note|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 ], the Indian epic like many ancient indian scripts describe as does '']'' 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 '']''.<ref name="KTAchaya1994">{{cite book |author=] |title=Indian food: a historical companion |url=https://books.google.com/books?id=-cFcH2ZHWLcC |year=1994 |publisher=Oxford University Press |page=11}}</ref> citation|last=Perry|first=Charles|title=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.)|journal=Los Angeles Times|date=December 15, 1994|url=http://articles.latimes.com/1994-12-15/food/fo-9100_1_indian-food}} 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.


At the time of the ], such methods of cooking rice at first spread through a vast territory from ] to ], and eventually to a wider world. The Spanish '']'',{{Sfn|Roger|2000|p=1143}}{{refn|group=note|Roger: " (p. 1143) Under the Abbassids, for example (ninth to twelfth century), during the Golden Age of Islam, 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. Such dishes considerably influenced medieval European and Indian cookery;''pilaf'' and meat patties that started out as ''samosa'' or ''sambusak''."{{Sfn|Roger|2000|p=1143}}}} and the ]n ''pilau'' or ''pulao'',{{Sfn|Nandy|2004|p=11}}{{refn|group=note|Nandy: "(p. 11) All around India one finds preparations that came originally from outside South Asia. ''Kebabs'' came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did ''biryani'' and ''pulao'', two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete."{{Sfn|Nandy|2004|p=11}}}} and '']'',{{Sfn|Sengupta|2014|p=74}}{{refn|group=note|Sengupta: "(p. 74) Muslim influence on the style and substance of Indian food was profound. K.T. Achaya writes that the 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 India after spending a long period of exile in Kabul and the Safavid imperial court in Iran. He brought with him an entourage of Persian cooks who introduced the rich and elaborate rice cookery of the Safavid courts to India, combining Indian spices and Persian arts into a rich fusion that became the iconic dish of Islamic South Asian cuisine, the ''biryani''."{{Sfn|Sengupta|2014|p=74}}}} evolved from such dishes.


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 ] (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.<ref name=nabhan /> 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.<ref name=guardian>{{cite news|title=How to cook perfect pilaf|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/27/how-to-cook-perfect-pilaf|newspaper=The Guardian|date=2012-09-26}}</ref>
Pilaf and similar dishes are common to ], ], ], ], ], ], ], ], and ] cuisines. It is a staple food and a popular dish in ], ], ], ], ] (<small>notably in ]</small>), ], ], ] (<small>notably in ]</small>), ], ] (<small>notably in ]</small>), ], ],<ref name="Marks">Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. {{ISBN|9780544186316}}</ref> ], ] , ], ], ], ], ], ] (<small>notably in ]</small>), ],<ref name="Cavendish">Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p. . {{ISBN|9780761475712}}</ref> ],<ref> turkishfood.about.com</ref> ], ], and ].<ref name="StreetFood">Bruce Kraig, Colleen Taylor Sen. ''Street Food Around the World: An Encyclopedia of Food and Culture''. ABC-CLIO, 2013, p. . {{ISBN|9781598849554}}</ref><ref>Russell Zanca. ''Life in a Muslim Uzbek Village: Cotton Farming After Communism CSCA''. Cengage Learning, 2010, p. 92 . {{ISBN|9780495092810}}</ref>


Pilau although in had not but it became included in the foods to the] and ] over the years with variations and innovations by the Persians, ], ], and ]. It was introduced to ] by ] and ].
==Etymology==
According to the '']'', Third Edition (2006) the English word ''pilaf'', which is the later and ] form of spelling the word ''pilau'', is a borrowing from Turkish, its etymon, or linguistic ancestor, the Turkish ''pilav'', whose etymon is the Persian pilāv; "pilaf" is found more commonly in North American dictionaries than ''pilau''.{{Sfn|Oxford English Dictionary|2006a}}


During the period of the ], the Central Asian versions of the dish spread throughout some parts of Soviet republics, becoming somewhat a part of ].
The ] and ] spelling, ''pilau'', has etymon Persian ''pulaw'' (in form palāv, pilāv, or pulāv in the 16th century), whose line of descent is: ] ''pulāv'' (dish of rice and meat), ] ''pulāka'' (ball of rice), which in turn is probably of ] descent.{{Sfn|Oxford English Dictionary|2006b}}
Although the cultivation of rice had spread much earlier from ] to ] and ], it was at the time of the ] 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 ] to the rest of the middle east, arabia north to ] via India, and eventually to a wider world. The Spanish '']'',{{Sfn|Roger|2000|p=1143}}{{refn|group=note|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 ."{{Sfn|Roger|2000|p=1143}}}} and the ]n ''pilau'' or ''pulao'',{{Sfn|Nandy|2004|p=11}}{{refn|group=note|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."{{Sfn|Nandy|2004|p=11}}}} and '']'',{{Sfn|Sengupta|2014|p=74}}{{refn|group=note|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 ], the Indian epic '']'' 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 '']''.<ref name="KTAchaya1994">{{cite book |author=] |title=Indian food: a historical companion |url=https://books.google.com/books?id=-cFcH2ZHWLcC |year=1994 |publisher=Oxford University Press |page=11}}</ref> citation|last=Perry|first=Charles|title=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.)|journal=Los Angeles Times|date=December 15, 1994|url=http://articles.latimes.com/1994-12-15/food/fo-9100_1_indian-food}} 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 ] and his army have been reported to be so impressed with ]n and ]n ''pilavs'' that his soldiers brought the recipes back to ] when they returned.<ref name=nabhan>{{cite book|last=Nabhan|first=Gary Paul|title=Cumin, Camels, and Caravans: A Spice Odyssey|url=https://books.google.com/books?id=e-glDQAAQBAJ&pg=PA135|publisher=University of California Press|date=2014|isbn=9780520267206}}</ref> Similar stories exist of Alexander introducing pilaf to ]; however, they are considered apocryphal by art historian ].{{Sfn|Boardman|2019|p=102}}
==History==
]
Although the cultivation of rice had spread much earlier from ] to ] and ], it was at the time of the ] that methods of cooking rice which approximate modern styles of cooking the pilaf at first spread through a vast territory from ] to ], and eventually to a wider world. The Spanish '']'',{{Sfn|Roger|2000|p=1143}}{{refn|group=note|Roger: " (p. 1143) Under the Abbassids, for example (ninth to twelfth century), during the Golden Age of Islam, 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. Such dishes considerably influenced medieval European and Indian cookery; for example, ''paella'', which evolved from ''pulao'', and ''pilaf'' and meat patties that started out as ''samosa'' or ''sambusak''."{{Sfn|Roger|2000|p=1143}}}} and the ]n ''pilau'' or ''pulao'',{{Sfn|Nandy|2004|p=11}}{{refn|group=note|Nandy: "(p. 11) All around India one finds preparations that came originally from outside South Asia. ''Kebabs'' came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did ''biryani'' and ''pulao'', two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete."{{Sfn|Nandy|2004|p=11}}}} and '']'',{{Sfn|Sengupta|2014|p=74}}{{refn|group=note|Sengupta: "(p. 74) Muslim influence on the style and substance of Indian food was profound. K.T. Achaya writes that the 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 India after spending a long period of exile in Kabul and the Safavid imperial court in Iran. He brought with him an entourage of Persian cooks who introduced the rich and elaborate rice cookery of the Safavid courts to India, combining Indian spices and Persian arts into a rich fusion that became the iconic dish of Islamic South Asian cuisine, the ''biryani''."{{Sfn|Sengupta|2014|p=74}}}} evolved from such dishes.


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 ] scholar ] (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.<ref name=nabhan /> 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.<ref name=guardian>{{cite news|title=How to cook perfect pilaf|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/27/how-to-cook-perfect-pilaf|newspaper=The Guardian|date=2012-09-26}}</ref>
According to author ], the Indian epic '']'' mentions an instance of 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 '']''.<ref name="KTAchaya1994">{{cite book |author=] |title=Indian food: a historical companion |url=https://books.google.com/books?id=-cFcH2ZHWLcC |year=1994 |publisher=Oxford University Press |page=11}}</ref> However, according to food writers ] and ], and social theorist ], these references do not substantially correlate to the commonly used meaning and history implied in pilafs, which appear in Indian accounts after the medieval Central Asian conquests.<ref>{{citation|last=Sen|first=Colleen Taylor|title=Feasts and Fasts: A History of Food in India|url=https://books.google.com/books?id=VN_vCgAAQBAJ&pg=PA164|year=2014|publisher=Reaktion Books|isbn=978-1-78023-391-8|pages=164–5}} Quote: "(pp. 164–165) "Descriptions of the basic technique appear in thirteenth-century Arab cookbooks, although the name pulao is not used. The word itself is medieval Farsi, and the dish may have been created in the early sixteenth century at the Safavid court in Persia. ... Although dishes combining rice, meat and spices were prepared in ancient times, the technique of first sautéing the rice in ghee and then cooking it slowly to keep the grains separate probably came later with the Mughals."</ref><ref>{{citation|last=Perry|first=Charles|title=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.)|journal=Los Angeles Times|date=December 15, 1994|url=http://articles.latimes.com/1994-12-15/food/fo-9100_1_indian-food}} Quote: "The other flaw is more serious. Achaya has clearly read a lot about Indian food, but it was in what historians call secondary sources. In other words, he's mostly reporting what other people have concluded from the primary evidence. Rarely, if ever, does he go to the original data to verify their conclusions. This is a dangerous practice, particularly in India, because certain Indian scholars like to claim that everything in the world originated in India a long time ago. ... Achaya even invents one or two myths of his own. He says there is evidence that south Indians were making pilaf 2,000 years ago, but if you look up the book he footnotes, you find that the Old Tamil word pulavu had nothing to do with pilaf. It meant raw meat or fish."</ref><ref>{{citation|last1=Nandy|first1=Ashis|authorlink=Ashis Nandy|title=The Changing Popular Culture of Indian Food: Preliminary Notes|journal=South Asia Research|volume=24|issue=1|year=2004|pages=9–19|issn=0262-7280|doi=10.1177/0262728004042760|citeseerx=10.1.1.830.7136}} Quote: " (p. 11) Not merely ingredients came to the subcontinent, but also recipes. ... All around India one finds preparations that came originally from outside South Asia. ''Kebabs'' came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did ''biryani'' and ''pulao'', two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term ''pulao'' or ''pilav'' seems to have come from Arabic and Persian. 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'' and ''pulao'' today carry mainly the stamp of the Mughal times and its Persianized high culture.''</ref>


Pilau although in had not but it became included in the foods to the] and ] over the years with variations and innovations by the Persians, ], ], and ]. It was introduced to ] by ] and ].
Similarly ] and his army have been reported to be so impressed with ]n and ]n ''pilavs'' that his soldiers brought the recipes back to ] when they returned.<ref name=nabhan>{{cite book|last=Nabhan|first=Gary Paul|title=Cumin, Camels, and Caravans: A Spice Odyssey|url=https://books.google.com/books?id=e-glDQAAQBAJ&pg=PA135|publisher=University of California Press|date=2014|isbn=9780520267206}}</ref> Similar stories exist of Alexander introducing pilaf to ]; however, they are considered apocryphal by art historian ].{{Sfn|Boardman|2019|p=102}}


During the period of the ], the Central Asian versions of the dish spread throughout some parts of Soviet republics, becoming somewhat a part of ].
The earliest documented recipe for pilaf comes from the tenth-century ] scholar ] (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various 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 pilaf.<ref name=nabhan /> Thirteenth-century Arab texts describe the consistency of pilaf that the grains should be plump and somewhat firm to resemble peppercorns with no mushiness, and each grain should be separate with no clumping.<ref name=guardian>{{cite news|title=How to cook perfect pilaf|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/27/how-to-cook-perfect-pilaf|newspaper=The Guardian|date=2012-09-26}}</ref>
}}{{refn|group=note|Nandy: "(p. 11) Etymology==

According to the '']'', Third Edition (2006) the English word ''pilaf'', which is the later and ] 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''.{{Sfn|Oxford English Dictionary|2006a}}
Another primary source for pilaf dishes comes from the 17th-century Iranian philosopher ].<ref name=algar>{{cite book|last=Algat |first=Ayla |title=Classical Turkish Cooking: Traditional Turkish Food for the America |publisher=HarperCollins |url=https://books.google.com/books?id=gn49svh2_KUC&pg=PT13|isbn=9780062039118 |date=2013-07-30 }}</ref>

Pilau became standard fare in the ] and ] over the years with variations and innovations by the Persians, ], ], and ]. It was introduced to ] by ] and ].

During the period of the ], the Central Asian versions of the dish spread throughout all Soviet republics, becoming a part of the common ].

==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 ], ] and ].<ref name=guardian /> Pilaf is usually made with meat or vegetables, but it can also be made plain which is called ''sade pilav'' in ], ''chelo'' in ] and ''ruzz mufalfal'' in ].{{sfn|Davidson|2014|p=624}} On special occasions ] 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.<ref name=guardian />

==Local varieties==
There are thousands of variations of pilaf made with rice or other grains like ].<ref name=guardian /> In Central Asia there are ''plov'', ''pilau'' on the Indian subcontinent, and variations from ] and ]. Some include different combinations of meats, fruits or vegetables, while others are simple and served plain.<ref name=guardian /> In the present day, ], ], Turkish cuisine, ] and ] are considered the five major schools of pilaf.<ref name=perry>{{cite web|last=Perry|first=Charles|title=Rice Pilaf: Ingredients, Texture Varies|url=https://www.sun-sentinel.com/news/fl-xpm-1994-04-28-9404250390-story.html|work=Sun Sentinel|date=1992-04-28}}</ref>

=== Afghanistan ===
In ] cuisine, '']'' or ''qabili palaw'' (Persian : قابلی پلو ) is made by cooking ] with mutton, lamb, beef or chicken, and oil. Kabuli palaw is cooked in large shallow and thick dishes. Fried sliced ]s and ]s are added. Chopped nuts like ]s, ]s, or ]s 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 ], where it is known as ''roz Bukhari'' (Arabic: رز بخاري), meaning ']n rice'.

===Armenia===
] stuffed with chickpeas and bulgur pilaf]]
Armenians use a lot of '']'' (cracked wheat) in their pilaf dishes.<ref>{{Cite book| publisher = Oxford University Press| isbn = 978-0-19-280681-9| last = Davidson| first = Alan| title = The Oxford Companion to Food| accessdate = 2018-07-16| date = 2006| url = http://www.oxfordreference.com/view/10.1093/acref/9780192806819.001.0001/acref-9780192806819| doi = 10.1093/acref/9780192806819.001.0001}}</ref> Armenian recipes may combine ] or ] with rice cooked in stock seasoned with mint, parsley and allspice.<ref>{{cite news|title=Recipe for Armenian-style rice pilaf with vermicelli, peas, and herbs |url=https://www.bostonglobe.com/lifestyle/food-dining/2014/01/14/recipe-for-armenian-style-rice-pilaf-with-vermicelli-peas-and-herbs/Wcm7hyz9ChB530Viay5LeO/story.html |newspaper=Boston Globe|date=2014-01-14}}</ref> One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with ], ] and allspice.<ref>{{cite news|title=Armenian Rice Pilaf With Raisins and Almonds|url=https://cooking.nytimes.com/recipes/1016976-armenian-rice-pilaf-with-raisins-and-almonds|work=New York Times}}</ref>

Armenian kinds of rice are discussed by ] in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of ] in Turkey.<ref>{{cite book|url=https://www.lib.umich.edu/blogs/beyond-reading-room/ajem-pilaf-yalanchi-dolma-armenian-cookbooks-added-janice-bluestein|title=From Ajem Pilaf to Yalanchi Dolma: Armenian Cookbooks Added to Janice Bluestein Longone Culinary Archive|publisher=University of Michigan Library}}</ref> 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.<ref>{{Cite book| publisher = Otto Harrassowitz Verlag| isbn = 978-3-447-03640-5| last = Dankoff| first = Robert| title = Armenian Loanwords in Turkish| date = 1995 |page=53}}</ref> ] describes Armenian pilaf as "dish resembling porridge".<ref>{{Cite book| publisher = Mershon Company| last = Azhderian| first = Antranig| title = The Turk and the Land of Haig; Or, Turkey and Armenia: Descriptive, Historical, and Picturesque| date = 1898 |pages=171–172}}</ref>

=== Azerbaijan ===
Azerbaijani cuisine includes more than 40 different plov recipes.<ref name=kukhnya> {{webarchive|url=https://web.archive.org/web/20090216024404/http://azeri.ru/az/cuisine/azerbaydjanskaya_kuhnya |date=2009-02-16 }}, (''Azerbaijani Cuisine'', Ishyg Publ. House, Baku {{in lang|ru}})</ref> 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.<ref name=mamedov> {{webarchive|url=https://web.archive.org/web/20081221125707/http://restaurant.dsnews.ua/art18684.html |date=2008-12-21 }}, Head Chef at the "Shirvan Shah" Azerbaijani restaurant in Kiev, 31 January 2005.</ref>
<gallery class="center" widths="180px" heights="145px" caption="Rice pilaf examples from Azerbaijan">
File:Aş və salat.JPG|] plov with ''qazmaq'' (the same as Persian '']''), served with ]
File:Shah-plow azerbaijani.JPG|] shah-pilaf
</gallery>

=== Bangladesh ===
In ], ''Polao'' ({{lang|bn|পোলাও}}), ''Fulao'', ''Holao'' or ''Fulab'', is a popular dish cooked with rice and ] (] or ] or ]). Polao is a rice dish, cooked in seasoned broth with rice, meat and spices. A polao is often complemented with ]. 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 ] is prepared with chicken. It is prepared in marriage ceremonies, condolence meetings, and other occasions. It is often complemented with ].

=== Brazil ===
A significantly modified version of the recipe, often seen as influenced by what is called {{lang|pt|arroz pilau}} there, is known in ] as {{lang|pt|arroz de frango desfiado}} or {{lang|pt|risoto de frango}} ({{IPA-pt|aˈʁoʒ dʒi ˈfɾɐ̃gu dʒisfiˈadu|lang}}, "shredded chicken rice", {{IPA-pt|ʁiˈzotu|}}, "chicken ]"). Rice lightly ] (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, ], and optionally vegetables (e.g. canned sweet corn, cooked carrot cubes, courgette cubes, ] flowers, chopped broccoli or broccolini stalks/leaves fried in garlic seasoning) and/or herbs (e.g. mint, like in {{lang|pt|]}}) to form a distantly ]-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 {{lang|fr|sauce suprême}}, it is known as {{lang|pt|arroz suprême de frango}} ({{IPA-pt|ɐˈʁo s(ː)uˈpɾẽm(i) dʒi ˈfɾɐ̃gu|lang}}, "chicken ] rice").

=== Caribbean ===
{{see also|Caribbean cuisine}}
] and ]]]

In the ] and other Caribbean territories there are variations of '']'' which include a wide range of ingredients such as ]s, 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.

] is recognized for its ''pelau'', a layered rice with meats and vegetables. It is a mix of traditional ] and "New World" ingredients like ]. The process of browning the meat (usually chicken, but also stew beef or lamb) in ] is an African technique.<ref name=ganeshram>{{cite book|last=Ganeshram|first=Ramin|title=Sweet Hands: Island Cooking from Trinidad & Tobago|url=https://books.google.com/books?id=zNA8RWWB3gwC|publisher=Hippocrene Books|isbn=9780781811255|date=2005-10-31}}</ref>

In ] ''pelau'' is commonly made with ].<ref name=ganeshram />

=== Central Asia ===
]]]
] pilaf cooked with linseed oil]]
], e.g. ] and ] ({{lang-tg|палав |italic = palav}}, {{lang-uz|palov}}) or '']'' differs from other preparations in that rice is not steamed, but instead ]ed in a rich ] 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 '']'' (or ''deghi'') over an open fire. The cooking tradition includes many regional and occasional variations.<ref name="StreetFood" /><ref name="uzbek palov">{{cite web| url=http://www.people-travels.com/uzbekistan-photo-gallery/uzbek-cuisine-photos.html| title=Uzbek Cuisine Photos: Palov| accessdate=2013-05-23}}</ref> Commonly, it is prepared with ], browned in lamb fat or oil, and then stewed with fried ]s, ] and carrots. ] palov is rare but found in traditional recipes originating in ]. Palov is usually spiced with whole black ], ], ], ], ], and ]. Heads of garlic and garbanzo beans are buried into the rice during cooking. Sweet variations with dried ]s, ] and raisins are prepared on special occasions. {{citation needed|date=July 2014}}

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.{{citation needed|date=July 2014}}

Uzbek-style palov is found in the post-] countries and ] of China. In Xinjiang, where the dish is known as polu, it is often served with pickled vegetables, including carrots, onion and tomato. {{citation needed|date=July 2014}}
<gallery class="center" widths="180px" heights="145px" caption="Rice pilaf examples from Central Asia">
File:Plov122.jpg|] plov being prepared in a '']'' in a Tashkent home
File:Oshi palov tajik.jpg|], a staple dish in ], ], and ] cuisine
File:Polu.jpg|] ''polu''
File:Tajik plov.jpg|] ''oshpaz''
</gallery>

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

=== India ===
''Pulao'' is usually a mixture of either ]s or vegetables, mainly including ]s, ]es, ]s, carrots or meat, mainly chicken, fish, lamb, pork or prawn. A typical ] pulao consists of ], ], ], ], ] and various spices like ], ], ], ], ], ] and ]. There are also few very elaborate ''pulaos'' with Persianized names like ''hazar pasand'' ("a thousand delights").{{sfn|Davidson|2014|p=}} 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 ] and ]. A pulao is often complemented with either spiced yogurt or '']''.
<gallery class="center" widths="180px" heights="145px" mode="packed" caption="Rice pilaf examples from India">
File:A traditional indian dish of bengal("pulao-mangsha" with misti doi).JPG|''Pulao Mangsho'', with condiments and yogurt, ]
File:Kashmiri pulao.JPG|] pulao with nuts and fruit
File:Matar Pulao, boondi raita, dry roasted-papad.JPG|Matar pulao with peas served with ] raita and ]
File:Kesar Pulao and Dim Kosha.jpg|Saffron pulao served alongside eggs in gravy
</gallery>

=== Iran ===
]
] culinary terms referring to ] 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), '']'' (sticky rice) and '']'' (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 ], 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 '']'' (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 ], ''Pulao'' ({{lang|ur|{{Nastaliq|پلاؤ}}}}) is a popular dish cooked with ] rice and ], usually either ] or ]. In home cooking mutton and beef are sometimes substituted with chicken, due to higher prices of mutton.<ref></ref>
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, '']'' 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 ] of Pakistan in their marriage ceremonies, condolence meetings, and other occasions.<ref>{{cite book|last1=Reejhsinghani|first1=Aroona|title=Essential Sindhi Cookbook|date=2004|publisher=Penguin Books India|isbn=9780143032014|page=237|url=https://books.google.com/?id=ym9IWIZELc8C&pg=PA237&dq=Sindhi+Pulao#v=onepage&q=Sindhi%20Pulao&f=false|accessdate=22 August 2015}}</ref><ref>{{cite book|last1=Reejhsinghani|first1=Aroona|title=The Sindhi Kitchen|url=https://books.google.com/?id=1HAYAgAAQBAJ&pg=PT175&dq=Sindhi+Pulao#v=onepage&q=Sindhi%20Pulao&f=false|accessdate=22 August 2015|isbn=9789383260171|date=2013-07-25}}</ref>

===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''.<ref>{{cite journal |title=Good Housekeeping |date=1894 |volume=18 |url=https://books.google.com/books?id=2p40D6JfZr8C&pg=PA52}}</ref>

Turkish cuisine contains many different pilaf types. Some of these variations are pirinc ('']'') pilaf, '']'' pilaf, and arpa şehriye ('']'') pilaf. Using mainly these three types, Turkish people make many dishes such as '']'', 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==
{{portal|Food}}
* '']'', a similar dish from ].
* ]
* ]
* '']''
* '']''

==References==
{{Reflist|30em}}

== Notes ==
{{reflist|group=note|2}}

==Bibliography==
*{{Citation|title=Indian Food Tradition A Historical Companion|last=Achaya|first=K.T.|publisher=Oxford University Press India|year=1994|isbn=978-0195628456|location=|page=45}}
*{{citation|author=American Institute for Cancer Research|title=The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life|url=https://books.google.com/books?id=zaU4m46CHL4C&pg=RA1-PA58|year=2005|publisher=University of California Press|isbn=978-0-520-24234-0|pages=158–}}
*{{citation|last=Boardman|first=John|title=Alexander the Great: From His Death to the Present Day|url=https://books.google.com/books?id=qkZxDwAAQBAJ|year=2019|authorlink=John Boardman (art historian)|publisher=Princeton University Press|isbn=978-0-691-18175-2}}
*{{citation|last=Collingham|first=Elizabeth M.|title=Curry: A Tale of Cooks and Conquerors|url=https://books.google.com/books?id=pH88DwAAQBAJ&pg=PA25|year=2007|publisher=Oxford University Press|isbn=978-0-19-532001-5}}
* {{citation|last=Davidson|first=Alan|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA624|year=2014|publisher=Oxford University Press|isbn=978-0-19-967733-7|pages=624–625}}
*{{citation|last=Kraig|first=Bruce|title=The Oxford Encyclopedia of Food and Drink in America|url=https://books.google.com/books?id=DOJMAgAAQBAJ&pg=PA140|year=2013|publisher=Oxford University Press USA|isbn=978-0-19-973496-2|page=140}}
* {{citation|last=Marton|first=Renee|title=Rice: A Global History|url=https://books.google.com/books?id=CDwpCgAAQBAJ&pg=PT34|year=2014|publisher=Reaktion Books|isbn=978-1-78023-412-0|pages=34–}}
*{{citation|last=Nabhan|first=Gary Paul|title=Cumin, Camels, and Caravans: A Spice Odyssey|url=https://books.google.com/books?id=e-glDQAAQBAJ|year=2014|publisher=Univ of California Press|isbn=978-0-520-26720-6}}
* {{citation|last1=Nandy|first1=Ashis|authorlink=Ashis Nandy|title=The Changing Popular Culture of Indian Food: Preliminary Notes|journal=South Asia Research|volume=24|issue=1|year=2004|pages=9–19|issn=0262-7280|doi=10.1177/0262728004042760|citeseerx=10.1.1.830.7136}}
*{{citation|author=Oxford English Dictionary|title=pilaf (n)|publisher=Oxford English Dictionary, 3rd edition, online (subscription required)| year = 2006a|url=http://www.oed.com/view/Entry/265992?redirectedFrom=pilaf#eid}}
*{{citation|author=Oxford English Dictionary|title=pilau (n)|publisher=Oxford English Dictionary, 3rd edition, online (subscription required)| year = 2006b|url=http://www.oed.com/view/Entry/143814}}
*{{citation|last=Perry |first=Charles|authorlink=Charles Perry (food writer) |editor=Jaine, Tom |title=The Oxford Companion to Food by Alan Davidson, 3rd Edition|chapter-url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA624|year=2014|publisher=Oxford University Press|isbn=978-0-19-967733-7|pages=624–625|chapter=Pilaf}}
*{{citation|last=Perry|first=Charles|authorlink=Charles Perry (food writer)|title=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.)|journal=Los Angeles Times|date=15 December 1994|url=http://articles.latimes.com/1994-12-15/food/fo-9100_1_indian-food}}
*{{citation|last=Perry|first=Charles|authorlink=Charles Perry (food writer)|title=RICE PILAF: INGREDIENTS, TEXTURE VARIES|date=28 April 1994|journal=Los Angeles Times |url=https://www.sun-sentinel.com/news/fl-xpm-1994-04-28-9404250390-story.html}}
* {{citation|last=Rasanayagam|first=C.|orig-year=1926|title=Ancient Jaffna: Being a Research Into the History of Jaffna from Very Early Times to the Portug&#91;u&#93;ese Period|url=https://archive.org/details/ancientjaffna00muda/page/154|year=1984|isbn=978-81-206-0210-6|pages=153–4|publisher=Everyman's Publisher (Madras)}}
* {{citation|last=Roger|first=Delphine|editor=Kiple, Kenneth F. |editor2=Ornelas, Kriemhild Coneè |title=The Cambridge World History of Food|chapter-url=https://books.google.com/books?id=Vr2qnK_QOuAC&pg=PA1140|volume=Volume 2|year=2000|publisher=Cambridge University Press|location=Cambridge and New York|isbn=978-0-521-40215-6|pages=1140–1150|chapter=The Middle East and South Asia (in Chapter: History and Culture of Food and Drink in Asia)}}
*{{citation|last=Sen|first=Colleen Taylor|title=Feasts and Fasts: A History of Food in India|url=https://books.google.com/books?id=VN_vCgAAQBAJ&pg=PA164|year=2014|publisher=Reaktion Books|isbn=978-1-78023-391-8|pages=164–5}}
* {{citation|last=Sengupta|first=Jayanta|editor=Freedman, Paul |editor2=Chaplin, Joyce E. |editor3=Albala, Ken |title=Food in Time and Place: The American Historical Association Companion to Food History|chapter-url=https://books.google.com/books?id=SNQkDQAAQBAJ&pg=PA68|year=2014|publisher=Univ of California Press|isbn=978-0-520-27745-8|pages=68–94|chapter=India}}
* {{citation|author=Merriam-Webster Unabridged Dictionary|publisher=Merriam-Webster Incorporated Unabridged Dictionary; Online, Subscription Required|title=pilaf noun|url=http://unabridged.merriam-webster.com/unabridged/pilaf|year=2019}}

==External links==
{{Commons category|Pilaf}}
* {{Wiktionary-inline}}
* {{Cookbook-inline|Pulao}}
* {{Cookbook-inline|Rice Pilaf}}
* {{Cookbook-inline|Kashmiri Pulao}}

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The ] and ] spelling, ''pilau'', has etymon Indian ''pulao or pulaw'' (in form palāv, pilāv, or pulāv in the 16th century), whose line of descent is: ] ''pulāv'' (dish of rice and meat), ] ''pulāka'' (ball of rice), which in turn is probably of ] descent.{{Sfn|Oxford English Dictionary|2006b}}
{{Authority control}} {{Authority control}}


Revision as of 10:26, 9 May 2020

Rice dish
Pilaf
Kabuli palaw, the national dish of Afghanistan
Alternative namesPela, Pilav, Pallao, Pilau, Pelau, Pulao, Pulaav, Palaw, Palavu, Plov, Palov, Polov, Polo, Polu, Kurysh, Fulao, Fulaaw, Fulav, Fulab
CourseMain
Region or stateBalkans, Caribbean, South Caucasus, Central Asia, East Africa, Eastern Europe, Latin America, Middle East, and South Asia
Serving temperatureHot
Main ingredientsRice, stock or broth, spices, meat, vegetables, dried fruits

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 pilaf at first spread through a vast territory from India to Spain, and eventually to a wider world. The Spanish paella, 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.

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>

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. }}{{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.

  1. ^ Roger 2000, p. 1143. sfn error: no target: CITEREFRoger2000 (help)
  2. ^ Nandy 2004, p. 11. sfn error: no target: CITEREFNandy2004 (help)
  3. ^ Sengupta 2014, p. 74. sfn error: no target: CITEREFSengupta2014 (help)
  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. sfn error: no target: CITEREFBoardman2019 (help)
  8. Oxford English Dictionary 2006a. sfn error: no target: CITEREFOxford_English_Dictionary2006a (help)
  9. Oxford English Dictionary 2006b. sfn error: no target: CITEREFOxford_English_Dictionary2006b (help)


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