Pilaf

Bengali Pulao, a popular dish in Indian cuisine.

Pilaf (also known as plov), is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. The English term pilaf is borrowed directly from Turkish and/or Uzbek, pilav, which in turn comes from (Classical) Persian pilāw (پلو), and ultimately derives from Sanskrit pulāka- (पुलाक). Depending on the local cuisine, it may also contain meat and vegetables.

Pilaf and similar dishes are common to Middle Eastern, Central and South Asian, East African, Latin American, and Caribbean cuisines.

Cuisine

Plov being prepared in a kazan

Persian culinary terms referring to rice preparation are numerous and have found their way into the neighbouring languages: Polow (rice cooked in broth while the grains remain separate, straining the half cooked rice before adding the broth and then "brewing"), Chelow (white rice with separate grains), Kateh (sticky rice), Biryani, Tajine (slow cooked rice, vegetables and meat cooked in a specially designed dish also called a tajine). There are also varieties of different rice dishes with vegetables and herbs which are very popular among Persians.

There are four primary methods of cooking rice in Iran:

• Chelow: rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated and not sticky; it also results in a golden rice crust at the bottom of the pot called tah-digh (literally "bottom of the pot").
• Polow: rice that is cooked exactly the same as chelow, with the exception that after draining the rice, other ingredients are layered with the rice, and they are then steamed together.

An Uzbek man makes osh-palov, the national dish of Uzbekistan.

• Kateh: rice that is boiled until the water is absorbed. This is the traditional dish of Northern Iran.
• Damy: cooked almost the same as kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Damy literally means "simmered".

In Italian cuisine "pilaf" is a rice pre-cooking style that allows chefs in busy restaurants to cut down time in risotto preparation. Usually a large tray of Carnaroli or Arborio rice will be baked for seven minutes with a large onion and a carrot, in water. After that it will be placed on a marble slab to cool down. Once cooled it will be kept in the fridge and used ad hoc to prepare risotti in a shorter time: 7 to 10 minutes depending on the "al dente" texture that the chef wants to achieve, rather than the usual 16 to 20 minutes.

In Greek cuisine, piláfi is the fluffy and soft, but neither soupy nor sticky, rice that has been boiled in a meat stock or bouillon broth. In Northern Greece it is considered poor form to prepare piláfi on a stovetop; the pot is properly placed in the oven. Gamopílafo ("wedding pilaf") is the prized pilaf served traditionally in weddings and major celebrations in Crete: rice is boiled in lamb or beef broth, then finished with lemon juice and melted staka butter.

In Tajik and Afghan cuisine, qabili palau is made by cooking basmati in a broth-like sauce. This dish may be made with lamb, chicken, or beef. Qabili Palau is baked in the oven and topped with fried sliced carrots and raisins. Chopped nuts like pistachios or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish.

In South Asia, pulao (sometimes spelt 'pulav', Urdu: پلاؤ) is a dish consisting of rice and commonly including peas, potatoes, mutton, beef, or chicken. It is usually served on special occasions and weddings and is very high in food energy and fat. Meat pulao is a Pakistani and North Indian tradition, especially among the Muslim population. Biryani is another rice dish similar to pilaf, introduced to South Asian cuisine during the Mughal period. It is made from basmati or similar aromatic rice.

In Persian cuisine Rahkshi (also known as yahni), a soup or stock, is often served over pilaf (pulao).

Uzbek plov on the other hand differs from other preparations in that rice is not steamed, but instead simmered in a rich stew of meat and vegetables called zirvak until all liquid is absorbed into the rice, although some limited degree of steaming is commonly achieved by covering the pot. Plov is commonly prepared with lamb or mutton, browned in lamb fat or vegetable oil, and then stewed for several hours with fried onions, garlic and carrots, although beef could be substituted in a pinch. Chicken plov is rare and usage of pork is forbidden under Islamic law. It is usually spiced with cumin, coriander, barberries and pepper. Whole bulbs of garlic are buried in the rice during cooking, although sweet variations, with dried apricots and raisins aren't unheard of.

History

One of the earliest literary references to Palau can be found in the histories of Alexander the Great when describing Bactrian hospitality. (Bactria was an eastern province in greater Iran, probably the birthplace of Alexander's wife Roxana and geographically located in modern Afghanistan). It was known to have been served to Alexander the Great at a royal banquet following his capture of the Sogdian capital of Marakanda (modern Samarkand, Uzbekistan). It is believed that soldiers from Alexander's army brought the preparation of plov back to Macedonia and spread it throughout the Balkans.

It is believed that proper preparation of pilaf was first documented by the tenth century Persian scholar Abu Ali Ibn Sina (Avicenna), who in his books on medical sciences dedicated a whole section to preparing various meals, including several types of pilaf, and described advantages and disadvantages of every item used for preparing it. Accordingly, some Tajiks consider Ibn Sina to be the "father" of modern pilaf.

Uzbek Pilav – there are so many types, tastes and legends of this national dish. It is the king and masterpiece of Uzbek cuisine. No single fest or family event is celebrated without pilav. Each region of Uzbekistan cooks its unique type of pilav, as well as there are its own type of pilav for each event. Although it is not possible to display every single type of Uzbek pilav in a single page, we have listed here some of the famous types of pilav, with related photos and descriptions, that is worth to taste on your next trip to Uzbekistan.

Pilav with Lamb Fat

Most of Uzbeks prefer fatty dishes such as traditional Uzbek pilav with slices of lamb fat.

Madjun Pilav

Those who prefer diet dishes may try the madjun pilav with chicken meat, lots of carrot and carrot juice.

Dimlama pilav

Another type of diet pilav with extra vegetables and less oil. Ingredients are fried less and stewed more. Recommended for children.

Pilav with catfish

In some riverside regions of Uzbekistan, pilav with fish is highly appreciated.

Shadibek pilav

A type of Uzbek pilav with quince cooked in Andijan Region of Uzbekistan. Due to the high caloric content, delicate aroma and elegant taste, the pilav Shadybek can be attributed to delicacies. This type of pilav is mainly prepared from September to February, when it is easy to find delightful anf fresh quinces in farmers’ markets throughout the country.

Kharezm style wedding pilav

One of the classic versions of pilav, which is prepared in Khorezm during the feast. This pilav has a high calorific value, excellent taste and good digestibility.

Palovi Sofi

This is one of the oldest versions of pilav, which was prepared primarily in Bukhara region. It has a good diet digestibility. Because it is completely prepared without frying, Palovi Sofi is can be recommended for children and the elderly.

Kavatak Pilav (Pilaf with stuffed wineleaves)

With the advent of spring when we want something useful, seasonal and green, pilav with tasty and healthy spring wine leaves stuffed with meat and vegetables will be an ideal dish.

Kaynatma palov – steawed pilav

Pilav with stewed rice, vegetables and meat is a dish can be included in a child’s menu.

Pilav with dried apricot

Pilaf with dried apricots is not often cooked, and has emerged, apparently under the influence of Azerbaijani cuisine, where it is common to cook pilaf with dried fruit. Prepared without meat and in vegetable oil.

Pilav with stuffed quails

One of the most ancient, forgotten and recently restored options of uzbek pilav. This pilaf is considered a delicacy. It had adorned the table of the rich families and the method of its preparation was kept secret.

You may find photos, description and recipes of the above given and other types of traditional uzbek pilaf in Russian language here.

Pilau became standard fare in the Middle East over the years with variations and innovation by the Persians, Arabs, Turks and Armenians. It was introduced to Israel by Bukharian and Persian Jews.

During the years of the Soviet Union, the dish spread throughout the other Soviet republics, becoming a favorite in such diverse places as Russia, Ukraine, and Georgia.

• Rice pilaf examples
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  Osh palov, the national dish of Uzbekistan and Tajikistan, is a staple dish in Bukharian Jewish cuisine.

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  Typical Turkish pilav. Rice with arpa şehriye (orzo).

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  Qabili pilau is the national dish of Afghanistan.

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  Paulao prepared using the Punjabi style, part of Pakistani cuisine.

See also

• Afghan cuisine
• Chelow kabab
• Xinjiang cuisine
• Indian cuisine
• Khoresht
• Pakistani cuisine
• Persian cuisine
• Uzbek cuisine
• Yakhni
• Turkish cuisine

Other mixed rice dishes

• Arroz con pollo, Arroz con gandules, Platillo Moros y Cristianos, Gallo pinto, Pabellón criollo, Rice and beans (Latin America)
• Fried rice (East Asia)
• Jambalaya (Louisiana)
• Jollof rice (West Africa)
• Hoppin' John (Southern United States)
• Kabsa (Saudi Arabia)
• Kedgeree (United Kingdom)
• Nasi Goreng (Indonesia)
• Paella (Spain)
• Rice and peas (Caribbean)
• Risotto (Italy)
• Spanish rice (United States of America)
• Takikomi gohan (Japan)

External links

• Pilau Rice of Rice Pilaf
• Recipes & descriptions of variety of Persian rice dishes
• Uzbek Palov Osh Recipe
• All About Pilaf, History and Recipes
• http://www.visituzbekistan.travel/blog/2012/01/13/uzbek-pilav/ - All about Uzbek pilav