Word of the Day – Tuesday, October 22nd



Word of the Day


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A steamed rice dish in well-seasoned broth usually with meet or vegetables
Common clues:
Seasoned rice dish; Dish with seasoned rice; Rice dish; Rice ___; Potato alternative; Rice cooked in broth; Risotto alternative
Crossword puzzle frequency: once a year
Classic Rice Pilaf – How to make perfect rice
Recipe: Rice Pilaf

Pilaf, 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.

Chicken Tikka Jalfrezi, pilaf rice, and cucumber rhaita

One 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).

The 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 Africa.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Pilaf".