pilaf

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

Palov culture and tradition - UNESCO Intangible Cultural Heritage

ich.unesco.org →

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Wikidata facts

Image: Polu.jpg

Show 2 more facts

described at URL: ich.unesco.org/fr/RL/01191
Commons category: Pilaf

Sources (9)

via Wikidata · CC0

~26 min read

Article

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

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.