Back Pilaf Afrikaans بيلاف Arabic পোলাও Assamese Plov Azerbaijani Былау Bashkir Плоў Byelorussian Плоў BE-X-OLD Пилаф Bulgarian পোলাও Bengali/Bangla Pilav Catalan
 Baghali polo, an Iranian dish, made from rice and fava bean | |
| Alternative names | Polao, pulao, plao, pela, pilav, pilov, pallao, pilau, pelau, palau, polau, pulaav, palaw, palavu, plov, plovas, palov, polov, polo, polu, kurysh, fulao, fulaaw, fulav, fulab, osh, aş, paloo, piles, kürüch |
|---|---|
| Course | Main |
| Region or state | Central Asia, West Asia, South Asia, South Caucasus, East Africa, Eastern Europe |
| Serving temperature | Hot |
| Main ingredients | Rice, stock or broth, spices, meat, vegetables, dried fruits |
Pilaf (US: /ˈpiːlɑːf/), pilav or pilau (UK: /ˈpiːlaʊ, piːˈlaʊ/) is a rice dish, usually sautéed, 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,[1][note 1][2][note 2] and employing some technique for achieving cooked grains that do not adhere to each other.[3][note 3][4][note 4]
At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from Iran to Greece, and eventually to a wider world. The Valencian (Spanish) paella,[5][note 5] and the Indian pilau or pulao,[6][note 6] and biryani,[7][note 7] 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, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.[8][9][10][11][12]
- ^ a b Oxford English Dictionary 2006b.
- ^ a b Merriam-Webster Unabridged Dictionary 2019.
- ^ a b Perry 2014, p. 624.
- ^ a b Roger 2000, p. 1144.
- ^ a b Roger 2000, p. 1143.
- ^ a b Nandy 2004, p. 11.
- ^ a b Sengupta 2014, p. 74.
- ^ "Башҡортса пылау (Плов по-башкирски) » Башкирская Кухня" (in Russian). Archived from the original on 2023-10-29. Retrieved 2023-09-18.
- ^ Gil Marks. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt, 2010. ISBN 9780544186316
- ^ Marshall Cavendish. World and Its Peoples. Marshall Cavendish, 2006, p. 662. ISBN 9780761475712
- ^ Bruce Kraig, Colleen Taylor Sen. Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO, 2013, p. 384. ISBN 9781598849554.
- ^ Russell Zanca. Life in a Muslim Uzbek Village: Cotton Farming After Communism CSCA. Cengage Learning, 2010, p. 92 92–96. ISBN 9780495092810.
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