Pilaf

Pilaf
Pilaf made in a kazan in Tashkent
Pilaf made in a kazan in Tashkent
Alternative namesPolao, pulao, plao, pela, pilav, pilov, pallao, pilau, pelau, palau, polau, pulaav, palav, palavu, plovas, palov, polov, polo, polu, kurysh, fulao, fulaaw, osh, aş, paloo, piles, kürüch
CourseMain
Region or stateCentral Asia, West Asia, South Asia, South Caucasus, Balkans
Serving temperatureHot
Main ingredientsRice, stock or broth, spices, meat, vegetables, dried fruits
Similar dishesMochi

Pilaf (US: /ˈpiːlɑːf/ or pilau UK: /ˈpiːlaʊ, piːˈlaʊ/) is a rice dish or sometimes a wheat dish. It is traditionally made from long-grain rice, onions, broth with meat, fish, or vegetables. Since 2016, the Tajik variant (oshi palav) and the Uzbek variant (palov) are Intangible cultural heritage of the UNESCO.

History

It was first described in 13th-century Arabic cookbooks Kitab al-Tabikh and Kitab al-Wusla ila al Habib.

Kabuli palaw a variety of pilaf made in Afghanistan

References

  1. ↑ "pilaf (n)". Oxford English Dictionary. Oxford University Press. 2nd ed. 1989.
  2. ↑ "pilau (n)". Oxford English Dictionary. Oxford University Press. 2nd ed. 1989.
  3. ↑ "Oshi Palav, a traditional meal and its social and cultural contexts in Tajikistan". Intangible cultural heritage. UNESCO. Retrieved 2026-11-01.
  4. ↑ "Palov culture and tradition". Intangible cultural heritage. UNESCO. Retrieved 2026-11-01.
  5. ↑ Charles Perry (2006). "pilaf or pilau". In Alan Davidson; Tom Jaine (eds.). The Oxford Companion to Food (2 ed.). Oxford: Oxford University Press. doi:10.1093/acref/9780192806819.001.0001. ISBN 978-0-19-280681-9. Retrieved 2026-11-01.

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