Talk:Pilaf

Potentia copyright violation and non-encyclopaedic style

On the history section, there are clear policy violations beginning on this paragraph:

"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."

• It's clear this was taken from a webpage about uzbek food.
• The style is not right and it doesn't even make a lot of sense in isolation.

83.165.97.105 (talk) 01:31, 2 March 2012 (UTC)

Highly biased

The P-dish is a basic rice dish. It is over ambitious to assume that this simple rice dish would have to originate in one place and spread. People in any rice and spice producing region would have figured out how to make flavored rice in myriad variations. It does seem apparent that everywhere the same dish is adapted to what was locally grow-able. The dish would have been prepare-able long before Alexander.

The origin of the word however could have a verifiable record in literature, possibly might be greek/turkish/persian/sanskrit/any of the oldest languages etc. There are many words that span Germanic, central asian, Indic, given indo-arabic-germanic trade-routes. The use of a word might catch on. However, in this article there isn't any citation or proof of the earliest use of the word of the P-dish.

This article needs a rewrite. Just explain what the dish really is and subsections as how each region has its own adaptation alphabetically in a neutral manner. The Etymology if cite-able, could be moved into its own subsection. The history is just concocted and might as well be deleted. Hgkamath (talk) 06:01, 8 November 2010 (UTC)

Separate plov from Pilaf

to the poster that says Plov is not used in English, Hes obviously not from queens,which has a large (Jewish)Uzbek comunity, Plov isnt just generic, it has a special recipe and a specific taste, trust me ive eaten it at over 20 restaurants in rego park. Shwarma,Donner & Gyro all have their own article despite similarity to eachother because they all have defined "standard tastes" —Preceding unsigned comment added by 74.72.241.66 (talk) 16:51, 20 January 2009 (UTC)

Comment

Method: fry spices - cardamom, cloves, cinamon - and onion; add DRY rice and fry until it becomes white, rather than pearly; then add liquid - preferably stock; cook until tender, adding more liquid as necessary. [Source: little old lady in Bombay Resaurant, Manchester ~1959] (anonymous) moved here by --Jpbrenna 19:13, 21 May 2005 (UTC) until we can move it to Wikirecipes.

Origin of the word Pilaf

The document says the following:

The word pilau is of Persian origin. However, in modern Persian, it is pronounced polo (پلو), with the first syllabe short, and the second long. Note also the relationship to Spanish 'paella', so it covers the whole extent of the Arab empire in its prime. The pilaf was probably a standard Moorish method for cooking rice - with no wasted water, important in desert regions like North Africa. It was likely introduced to the Balkans during the Ottoman period.

Yet the page for Paella says:

The name paella is the word for "frying pan" in Valencian/Catalan (from Latin patella). However, the dish has become so popular in Spanish that the word paellera is now usually used for the pan and paella almost exclusively for the dish. Paella is pronounced IPA: /pa'eʎa/, approximately "pah-EH-yah".

What's more, I distinctly remember reading in a tour book to a Central Asian country (Uzbekistan, I believe), that the word originates from greek Poluv, meaning "mixed" and was spread during Macedonian conquests. Is there any confirmation on the pilau origins? User:Bobby Isosceles

[http://www.etymonline.com/index.php?search=pilaf&searchmode=none doesn't trace pilaw to a PIE root, so it may be a loan into Persian from a non-IE language. Citing references for a definite Persian origin is the policy. I do not think it derives from a Greek word however. Alexander 007 13:44, 28 July 2005 (UTC)

Page seems misdirected

The page only gives a short discription of what pilaf is and to me seems like it is pretty much just about Persian rice dishes, not really very informative if you want to learn what rice pilaf is.

Merge it with the Plov article?

Plov is not used in English, but pilaf is a common food item in stores. -Iopq 06:42, 22 July 2006 (UTC)

• support merge, the topic is the same. Chris 02:32, 26 August 2007 (UTC)

Pilaf vursus Biryani

What's the difference between Pilaf and Biryani, since they both seem to involve the same methods of preparation/ingredients, as well as originating in the Iran-Central Asia- northern India region? Le Anh-Huy 08:39, 25 February 2007 (UTC)

Biryani is par-cooked in water, then cooked in a mixture of yogurt, spices, and oil. Pilaf isn't cooked in yogurt. Biryani is much harder to make. Themissinglint (talk) 00:33, 8 July 2008 (UTC)

In Biryani, both the curry sauce (with meat) and the rice are cooked separately. Then layers of rice and sauce are laid in one big pot and steamed. After that it is mixed. Some rice are then white and some are colored. In Pulao, a much lighter sauce is cooked first and then rice is cooked in this sauce. yasirniazkhan (talk) 13:30, 8 August 2012 (UTC)

Pilau

Pilau is also a very popular dish in East Africa, though it has not been mentioned in the text. The dish has been brought there by indian settlers and arabic merchants, today it is a dish prepared and served on celebrations and other festivities by africans and Indians alike.--80.78.216.88 (talk) 21:44, 7 March 2009 (UTC)

Need a reference for this, can you find one? Kat (talk) 16:35, 5 June 2012 (UTC)

What is Pnigouri (ground wheat)?

We have cooked from this Cypriat cook book for many years. I am now intetrested in buckwheat as an ingredient but it is not wheat at all. But pnigouri is a wheat, or is it? So could I use buckwheat in place of pnigouri is my question. 78.146.141.145 (talk) 11:12, 25 July 2009 (UTC)

Pilau = Paella?

Maybe we could note the spanish paella here? The same idea, close technologies - and almost the same names. —Preceding unsigned comment added by 87.224.214.145 (talk) 19:08, 17 March 2010 (UTC)

Polau ≠ paella, although the two dishes are very similar in cooking style and spice ingredients. Added link to "see also". Kat (talk) 16:36, 5 June 2012 (UTC)

Tahdigh Deserves its own page.

Tahdigh should have a Wikipedia page. It is one of the most important pieces of Persian culture. I'm not saying I want to make the page, but, you know, make it a red link or whatnot.

origin of word pulao

the word pulao is derived from sanskrit palanna;pal(meat)+anna(rice),not your pulaka. —Preceding unsigned comment added by 14.99.5.66 (talk) 10:20, 31 December 2010 (UTC)

Can you provide a reference for this? For example, a link to the etymology of the words polow, pilaf, pilau or plov? Kat (talk) 16:50, 5 June 2012 (UTC)

Complete rewrite

This article contains so much original research, so many uncited claims and so much non-encyclopedian information that I deemed it beyond repair. Consequently I initiated a complete rewrite. I suggest appropriate information (images etc) be gradually incorporated from the old article into this one. ✎ HannesP · talk 11:40, 12 April 2012 (UTC)