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Plov being prepared in a Qozon

Pilaf, Albanian pilaf, Armenian փիլավ, Azeri plov, Bosnian pilav, Greek πιλάφι, Hindi पुलाव, Kazakh Kazakh: палау(palaw), Urdu pulao, Persian polow, Romanian pilaf, Russian: плов plov, Serbian pilav, Turkish pilav, Tajik полов, Uzbek: palov, Persian: پلو - polo, Turkmen: palov, Turkish: pilav, Crimean Tatar: pilâv, Tatar: pılaw, and Tajik: палов - palov) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and Central and South 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. Depending on the local cuisine it may also contain a variety of meat and vegetables. Image File history File links Question_book-3. ... Image File history File links Metadata Size of this preview: 781 × 599 pixelsFull resolution‎ (1,024 × 786 pixels, file size: 199 KB, MIME type: image/jpeg) Plov being prepared in a Qozon I, the copyright holder of this work, hereby release it into the public domain. ... Image File history File links Metadata Size of this preview: 781 × 599 pixelsFull resolution‎ (1,024 × 786 pixels, file size: 199 KB, MIME type: image/jpeg) Plov being prepared in a Qozon I, the copyright holder of this work, hereby release it into the public domain. ... For other uses, see Dutch oven (disambiguation). ... Note: This page contains phonetic information presented in the International Phonetic Alphabet (IPA) using Unicode. ... Hindi (DevanāgarÄ«: or , IAST: , IPA:  ), an Indo-European language spoken all over India in varying degrees and extensively in northern and central India, is one of the 22 official languages of India and is used, along with English, for central government administrative purposes. ... Kazakh (also Qazaq and variants[2], natively , , ‎; pronounced ) is a Turkic language closely related to Nogai and Karakalpak. ... Kazakh (also Qazaq and variants[2], natively , , ‎; pronounced ) is a Turkic language closely related to Nogai and Karakalpak. ... Urdu ( , , trans. ... Farsi redirects here. ... Serbian (; ) is one of the standard versions of the Shtokavian dialect, used primarily in Serbia, Bosnia and Herzegovina, Montenegro, Croatia, and by Serbs in the Serbian diaspora. ... Tajik or Tadjik (тоҷикӣ, تاجیکی, tojikí) is a descendant of the Persian language spoken in Central Asia. ... Farsi redirects here. ... Crimean Tatar language (Qırımtatar tili, Qırımtatarca), also known as Crimean (Qırım tili, Qırımca) and Crimean Turkish (Qırım Türkçesi) is the language of the Crimean Tatars. ... The Tatar language (Tatar tele, Tatarça, Татар теле, Татарча) is a Turkic language spoken by the Tatars. ... Tajik or Tadjik (тоҷикӣ, تاجیکی, tojikí) is a descendant of the Persian language spoken in Central Asia. ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a vast landlocked region of Asia. ... Map of South Asia (see note on Kashmir). ... For other uses, see Rice (disambiguation). ... Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. ... This article is about the food. ... For other uses, see Vegetable (disambiguation). ...

The Persian rice recipes probably go back to the expansion of rice cultivation within the Persian Empire under Darius the Great. There is historical evidence that the cultivation of rice was introduced systematically into Mesopotamia and South Western Iran on a large scale in the 5th century BC, making rice available to the people of Central Asia and the Middle East on a scale unthought of previously. In modern Persian, Pilaf is pronounced polow (پلو), with the first syllable short, and the second long. The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. ... Persia redirects here. ... Darius the Great (c. ... Mesopotamia was a cradle of civilization geographically located between the Tigris and Euphrates rivers, largely corresponding to modern-day Iraq. ... The 5th century BC started the first day of 500 BC and ended the last day of 401 BC. // The Parthenon of Athens seen from the hill of the Pnyx to the west. ... For other uses, see Asia (disambiguation). ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... Farsi redirects here. ... Chicken Tikka Jalfrezi, pulao rice, and cucumber raita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Greek πιλάφι, India/Afghanistan/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and Central...

The Persian culinary terms referring to rice preparations are numerous and have found their way into the neighbouring languages: Polo (rice cooked in broth while the grains remain separate, straining the half cooked rice before adding the broth and then 'brewing'), Cholo (white rice with separate grains), Kateh (sticky rice), Biryani (similar to polo but involve some frying in butter after it is cooked), Tachine (slow cooked rice, vegetable and meat cooked in a specially designed dish also called a tachine). A tajine is a Moroccan dish as well as a special pot for preparing this dish. ...

There are four primary methods of cooking rice in Iran:

• Chelow: rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated, and not sticky, and also results in a golden rice crust at the bottom of the pot called tah-digh (literally "bottom of the pot").
• Polow: rice that is cooked exactly the same as chelow, with the exception that after draining the rice, other ingredients are added in layers or sections of the rice, and then steamed together.
• Kateh: rice that is cooked until the water is absorbed. This is also the traditional dish of Northern Iran (described in detail below).
• Damy: cooked almost the same as kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Damy literally means "simmered."

Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ...

History

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 situated 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). For the film of the same name, see Alexander the Great (1956 film). ... Sogdiana, ca. ... Roxana (Bactrian: Roshanak; literally midnight soul or nightmare), was a Bactrian noble and a wife of Alexander the Great. ... Plov (Uzbek: плов, Russian: плов) is the national dish of Uzbekistan. ... Colour photograph of Ulugh Beg Madrasa taken in Samarkand ca. ... Samarkand (Tajik: Самарқанд, Persian: ‎ , Uzbek: , Russian: ), population 412,300 in 2005, is the second-largest city in Uzbekistan and the capital of Samarqand Province. ...

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. Languages Arabic other minority languages Religions Predominantly Sunni Islam, as well as Shia Islam, Greek Orthodoxy, Greek Catholicism, Roman Catholicism, Alawite Islam, Druzism, Ibadi Islam, and Judaism Footnotes a Mainly in Antakya. ... The Iberian Peninsula, or Iberia, is located in the extreme southwest of Europe, and includes modern day Spain, Portugal, Andorra and Gibraltar. ... Valencian paella. ... For other uses, see moor. ... This article is about arid terrain. ...  Northern Africa (UN subregion)  geographic, including above North Africa or Northern Africa is the northernmost region of the African continent, separated by the Sahara from Sub-Saharan Africa. ...

The Mughals introduced many Persian dishes to the subcontinent including rice dishes. Pulao (sometimes spelt 'pulav') is a South Asian dish made of rice. It is made with peas, potatoes, mutton, beef or chicken. Usually served on special occasions and weddings; very high in food energy and fat. Biryani is an Indian and Pakistani dish very similar to pilav. It is made from basmati or similar aromatic rice. This is an original Mughal dish introduced to India during the Mughal period. Capital Delhi / Agra Language(s) Persian (initially also Chagatai, Turkish; later also Urdu) Government Monarchy Emperor  - 1526-1530 Babur  - 1530–1539 and after restoration 1555–1556 Humayun  - 1556–1605 Akbar  - 1605–1627 Jahangir  - 1628–1658 Shah Jahan  - 1659–1707 Aurangzeb History  - Established April 21, 1526  - Ended September 21, 1857 Area... The Cuisine of India is very diverse and is a result of Indias diverse population. ... Binomial name Pisum sativum A pea (Pisum sativum) is the small, edible round green seed which grows in a pod on a leguminous vine, hence why it is called a legume. ... For other uses, see Potato (disambiguation). ... An unweaned lamb Legs of lamb in a supermarket cabinet The terms lamb, hoggett or mutton are culinary names for the meat of a domestic sheep. ... For other uses, see Beef (disambiguation). ... This article or section does not adequately cite its references or sources. ... Food energy is the amount of energy in food that is available through digestion. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Iraqi Biryani (as served in Amman, Jordan) The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means fried or roasted. Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and... Brown basmati rice Basmati (Hindi: , IAST: , Urdu: ‎) is a variety of long grain rice, famous for its fragrance and delicate flavour. ...

During the years of the Soviet Union, the dish spread throughout the other Soviet republics, becoming a favorite in such diverse places as Russia, Ukraine, and Georgia.

Tah Dig or Ta Dig

Fried bread/rice is made by putting bread or just rice itself at the bottom of the rice pot. Cooking polow has two main steps. At the first step rice is cooked in a large non-stick pan with half-full boiling water until rice slightly softens. Then the rice is poured into a drain and it is washed with slightly warm water. Then in the second step, a few spoonfuls of cooking oil is poured into the pan and then rice or flat bread is added. A few more spoonfuls of oil is added over bread or rice. Then after a few minutes the whole rice is poured in the pan and the pan is covered and it is cooked over low heat for about 45 minutes to an hour. A delicious crispy layer of bread or rice will be formed at the bottom of the pan which is called ta dig or tah dig.

External links

• Lots of Pulao Recipes
• Pakistani Lamb Pulao - illustrated step-by-step recipe in EnglishGrandeMariaCorina
• Pilaf / Pulao Recipes Very easy to follow recipes to make delicious Pilaf & Biryani Dishes
• Pilau rice recipe Easy and 'genuine' north Indian / Pakistanu recipe
• Different Polow Recipes
• Different Polows Photos
• Polow video recipe

See also

Wikibooks' Cookbook has more about this subject:

Rice Pilaf

Wikibooks' Cookbook has more about this subject:

Paella

Wikibooks' Cookbook has more about this subject:

Kashmiri Pulao

• Paella
• Jambalaya
• Risotto
• Fried rice
• Persian cuisine
• Pakistani cuisine
• Biryani
• Chelow kabab
• Khoresht

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