Pilaf
Pilaf (US: /ˈpiːlɑːf/), pilav or pilau (UK: /ˈpiːlaʊ, piːˈlaʊ/) 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, and employing some technique for achieving cooked grains that do not adhere to each other.
Kabuli palaw, the national dish of Afghanistan | |
| Alternative names | Polao, Pulao, plao, pela, pilav, pilov, pallao, pilau, pelau, pulao, palau, pulaav, palaw, palavu, plov, plovas, palov, polov, polo, polu, kurysh, fulao, fulaaw, fulav, fulab, osh, aş, paloo, kürüch |
|---|---|
| Course | Main |
| Region or state | West Asia, Central Asia, South Asia, North Caucasus |
| Serving temperature | Hot |
| Main ingredients | Rice, stock or broth, spices, meat, vegetables, dried fruits |
At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from India to Spain, and eventually to a wider world. The Valencian (Spanish) paella, and the South Asian pilau or pulao, and biryani, evolved from such dishes.
Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bashkortostan Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), Iran, Israel, Kazakhstan, Kenya, Kyrgyzstan, Mongolia, Nepal, Pakistan, Romania, Russia, Serbia, Sri Lanka, Tanzania (notably in Zanzibar), Tajikistan, Turkey, Turkmenistan, Uganda, and Uzbekistan.