Pilaf
Rice dish / From Wikipedia, the free encyclopedia
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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]
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, piles, kürüch |
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Course | Main |
Region or state | West Asia, Central Asia, India, South Caucasus, East Africa, Eastern Europe |
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 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]