Pilaf

Pilaf, or pilao, is rice dish in which the rice is soaked in a flavorful liquid, cooked with spices, vegetables and meats, and prepared so that the grains of rice remain separate in the final dish. The modern technique was developed during the medieval Islamic period of the Abbasid Caliphate and spread across Asia and Europe following that period. Spanish paella, Indian biryani, Uzek plov, and dozens of regional variations of the dish derive from that origin.

Subcategories: Baghali polo^fa Bukhari pilau^ar Chana pulao Plov Qabili palau Riz bi Sh'arieh Shirin polo^fa Sindhi pulao Zereshk polo^fa

Inspired: Pelau

Categories: Dish Grain Indian rice dish Rice dish Street food Types of Food Uzbek dishes

Characteristic of: African cuisine Armenian cuisine Balkan cuisine Caucasian cuisine Central Asian cuisine French cuisine Historical cuisine Jewish cuisine Kazakhstani cuisine Kurdish cuisine Kyrgyz cuisine Latin American cuisine Middle Eastern cuisine Ottoman cuisine Pakistani cuisine Pontic Greek cuisine Romani cuisine South Asian cuisine Soviet cuisine Tajik cuisine Turkish cuisine Turkmenistan cuisine Uzbek cuisine World cuisine

Contains: Rice

See also: Hamsili pilav^tr

Contains, including ancestors: Rice

Also known as:

Bengali: polao

English: PilauPilawPulaoPalaurice pilaf

French: Riz pilaf

Turkish: Pilav

Wikidata ID: Q485796

Wikipedia title: Pilaf

References:

Wikipedia article: Pilaf