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Pilaf, (Turkish pilav, Bosnian pilav, Romanian pilaf, Greek πιλάφι, also spelt pilau, plov, pullao, and pullaw) is a Middle Eastern and Central Asian dish of rice cooked in a seasoned broth. Depending on the local cuisine it may also contain a variety of meat and vegetables.

The word pilau may be of Persian origin. However, in modern Persian, it is pronounced polo (پلو), with the first syllable short, and the second long.

Uzbek "plov" is often considered to be one of the oldest preparations of rice. It was known to have been served to Alexander the Great upon his capture of the Sogdian capital of Marakanda (modern Samarkand)

Turks introduced pilav to the Balkans and Greece during the Ottoman. The original prepartation was likely brought from Central Asia to the Anatolian plateau during the Seljuk period; from which it spread throughout the empire.

Pilav is also a main component of Armenian cooking. However, Armenians often prepare pilav with cracked bulghur rather than rice

Pullao is a Pakistani dish made of rice. It is made with mutton, beef or chicken. Usually served on special occasions and weddings; very high in calories and fat.

Spanish 'paella' was more than likely a standard Moorish method for cooking rice - with no wasted water, important in desert regions like North Africa.

Biryani is an Indian dish very similar to pilav. It is made from basmati or similar aromatic rice. This is an original mughal dish introduced to India during the mughal period.

External Links

• Rice dishes
• Bosnian cuisine
• Greek cuisine
• Pakistani cuisine
• Romanian cuisine
• Turkish cuisine