pilaf
Sign in to savePilaf (), pilav, pilau or plov () 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 and meat, and employing some technique for achieving cooked grains that do not adhere.
AI overview
Pilaf is a rice or wheat dish cooked in broth or stock with spices, vegetables, and meat, prepared using techniques that keep the grains separate and distinct. It is a widely prepared dish across many regions and cultures, representing a fundamental approach to cooking grains that has made it a staple in numerous cuisines.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Pilaf
- Food.image
- Afghan Palo.jpg
- Food.image_size
- 280px
- Food.caption
- Kabuli palaw, a variety of pilaf made in Afghanistan.
- Food.alternate_name
- Polao, pulao, plao, pela, pilav, pilov, pallao, pilau, pelau, palau, polau, pulaav, palaw, palavu, plovas, palov, polov, polo, polu, kurysh, fulao, fulaaw, osh, aş, paloo, piles, kürüch
- Food.region
- Central Asia, West Asia, South Asia, South Caucasus, Maritime Southeast Asia, East Africa, Balkans
- Food.course
- Main
- Food.served
- Hot
- Food.main_ingredient
- Rice, stock or broth, spices, meat, vegetables, dried fruits
via Wikipedia infobox
Article
29 sectionsContents
- Etymology
- History
- Preparation
- Local varieties
- Afghanistan
- Albania
- Armenia
- Azerbaijan
- Bangladesh
- Brazil
- Caribbean
- Central Asia
- Greece
- India
- Indonesia
- Iran
- Japan
- Kenya
- Pakistan
- Romania
- Levant
- Turkey
- Crimea
- Baltics
- See also
- References
- Notes
- Bibliography
- External links
Pilaf (), pilav, pilau or plov () 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 and meat, and employing some technique for achieving cooked grains that do not adhere.
At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish paella, and the South Asian pilau or pulao, and biryani, evolved from such dishes.