Pilaf

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Pilaf

Pilaf (pronounced: /ˈpiːləf/), also known as pilau, pulao, plov, polu and palaw, is a dish in which rice is cooked in a seasoned broth.

Etymology

The term "pilaf" is borrowed directly from the Turkish pilav. This in turn comes from Persian polow, Hindi pulāo, from Sanskrit pulāka (meaning "a ball of rice"), which in turn, is probably of Dravidian origin.

Ingredients

In some cases, the rice may attain its brown or golden color by first being sauteed lightly in oil before the addition of broth. Cooked onion, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits.

Variations

Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It forms the basis of many dishes, including biryani in South Asia and risotto in Italy.

Health Benefits

Pilaf is a nutritious dish, providing a balanced combination of protein, carbohydrates, and fats, as well as various vitamins and minerals, depending on the specific ingredients used.

See Also

External links

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