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Pilaf

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description Pilaf Overview

Pilaf is a family of rice dishes in which grains are cooked in seasoned broth, often after being fried in oil, butter, or another fat with onions or other aromatics. The method is used across the Middle East, Central Asia, South Asia, the Balkans, and nearby regions, where local versions may include meat, vegetables, dried fruit, nuts, or spices. Properly cooked pilaf is served with separate, non-sticky grains rather than the soft texture of a rice porridge. Early written recipes associated with pilaf appear in a tenth-century Persian cookbook, while later forms developed under many regional names, including pilau, pulao, and plov.

help Pilaf FAQ

What makes pilaf different from ordinary boiled rice?

Pilaf usually starts by frying rice with onion or other aromatics in oil or butter before simmering it in seasoned broth. This helps the grains stay separate and adds a toasted flavor.

Which regions are known for pilaf?

Pilaf traditions appear across the Middle East, Central Asia, South Asia, the Balkans, and nearby regions. Recipes vary widely, with ingredients such as meat, carrots, dried fruit, saffron, or spices.

Is pilaf the same as Uzbek plov?

Uzbek plov is one specific Central Asian style of pilaf, commonly made with rice, lamb or beef, carrots, onions, and oil. The broader word pilaf covers many other regional recipes and cooking methods.

Can pilaf be made with vegetable broth?

Yes. Vegetable broth can replace meat broth, and vegetables, chickpeas, mushrooms, or nuts can provide extra flavor and texture.

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