Pilaf (US spelling), or pilau (UK spelling) is a rice dish or, in some regions, a wheat dish, whose recipe usually involves cooking in stock, adding spices, and other ingredients such as meat,[1][note 1][2][note 2] and employing some technique for achieving cooked grains that do not adhere.[3][note 3][4][note 4]
At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from Spain to Afghanistan, and eventually to a wider world. The Spanish paella,[5][note 5] and the South Asian pilau or pulao,[6][note 6] and biryani,[7][note 7] evolved from such dishes.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Eastern Europe, South Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a popular dish in Afghanistan, Armenia, Azerbaijan, Bangladesh, Israel,[8] Crete, India, Iran, Kazakhstan, Romania, Russia, Kurdistan, Kyrgyzstan, Nepal, Pakistan, Kenya, Tanzania, Zanzibar, Uganda, Tajikistan,[9] Turkey,[10]Turkmenistan, Xinjiang, and Uzbekistan.[11][12]
Kabuli Pilau:)
Etymology:
According to the Oxford English Dictionary, Third Edition (2006) the English word pilaf, which is the later and North American English form of spelling the word pilau, is a borrowing from Turkish, its etymon, or linguistic ancestor, the Turkish pilav, whose etymon is the Persian pilāv; "pilaf" is found more commonly in North American dictionaries than pilau.[13]
Persiška pilaitė
Iranas taigi
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