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pilaf

File:Zereshk_polo.jpg · Wikimedia Commons · See Wikimedia Commons

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pilaf

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Also known as pilav, pulao, polao, Oshi Palav, paloo

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.

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

Described at

ich.unesco.org →

Link to a page describing this subject · not written by Vinony

Wikidata facts

Has part
rice
Country of origin
Iran
Material used
Onion
Image
Polu.jpg
Show 8 more facts
topic's main category
Category:Pilaf
described at URL
ich.unesco.org/fr/RL/01191
Commons category
Pilaf
described by source
Brockhaus and Efron Encyclopedic Dictionary
cuisine
Uyghur cuisine
intangible cultural heritage status
Representative List of the Intangible Cultural Heritage of Humanity
course
main course
partially coincident with
biryani
Sources (9)

via Wikidata · CC0

~26 min read

Encyclopedic overview

29 sections
Contents
  • 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.

Excerpted from Wikipedia’s “pilaf” article, available under the CC BY-SA 4.0 licence.

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