Pilau
Pilaf (US: ), pilav, pilau or plov (UK: ) 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.
The dish originated during the past millennium, following the Islamic Agricultural Revolution. Claims of its existence in antiquity rely on false cognates and apocryphal narratives. The first credible recipe for pilaf comes from the tenth-century Persian scholar Avicenna (Ibn Sīnā), who is sometimes considered by Iranians to be 'the father of modern pilaf'. 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.
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.
Similar Artists