steamed rice dish in well-seasoned broth usually with meet or
Common clues: Seasoned
rice dish; Dish with seasoned rice; Rice dish; Rice ___; Potato
alternative; Rice cooked in broth; Risotto alternative
2 times a year
Rice Pilaf – How to make perfect rice
also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a
Middle Eastern and Central Asian dish in which a grain, such as
rice or cracked wheat, is generally first browned in oil, and
then cooked in a seasoned broth. It is originally Turkish.
Depending on the local cuisine it may also contain a variety of
meat and vegetables.
Tikka Jalfrezi, pilaf rice, and cucumber rhaita
of the earliest literary references to Pilau can be found in the
histories of Alexander the Great when describing Sogdian (an
Eastern Iranian province probably the birthplace of Alexander's
wife Roxana and geographically situtated in modern Uzbekistan)
hospitality. Uzbek "plov" is often considered to be one
of the oldest preparations of rice. It was known to have been
served to Alexander the Great upon his capture of the Sogdian
capital of Marakanda (modern Samarkand).
pilau became standard fare in the Middle East over the years with
variations and innovation by the Arabs, Turks and Armenians. The
Arabs probably introduced Pilaf to Iberia. Spanish paella was
more than likely a standard Moorish method for cooking rice -
with no wasted water, important in desert regions like North
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