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Persian culinary terms referring to rice preparation are numerous and have found their way into the neighbouring languages: polow rice cooked in broth while the grains remain separate, straining the half cooked rice before adding the broth and then "brewing" , chelow white rice with separate grains , kateh sticky rice and tahchin slow cooked rice, vegetables, and meat cooked in a specially designed dish.

There are also varieties of different rice dishes with vegetables and herbs which are very popular among Iranians.

In home cooking mutton and beef are sometimes substituted with chicken, due to higher prices of mutton. As with Afghan cuisine, Kabuli palaw is a staple dish in the western part of the Pakistan, and this style of Pulao is often embellished with sliced carrots, almonds and raisins, fried in a sweet syrup.

Pulao is famous in all parts of Pakistan, but the cooking style can vary slightly in other parts of the country. It is prepared by Sindhi people of Pakistan in their marriage ceremonies, condolence meetings, and other occasions.

Traditional Levantine cooking includes a variety of Pilaf known as " Maqlubeh ", known across the countries of the Eastern Mediterranean.

The rice pilaf which is traditionally cooked with meats, eggplants, tomatoes, potatoes, and cauliflower also has a fish variety known as "Sayyadiyeh", or the Fishermen's Dish.

Turkish cuisine contains many different pilaf types. Using mainly these three types, Turkish people make many dishes such as perdeli pilav , and etli pilav rice cooked with cubed beef.

Unlike Chinese rice, if Turkish rice is sticky, it is considered unsuccessful. To make the best rice according to Turkish people, one must rinse the rice, cook in butter, then add the water and let it sit until it soaks all the water.

This results in a pilaf that is not sticky and every single rice grain falls off of the spoon separately. From Wikipedia, the free encyclopedia.

Rice dish. Kabuli palaw , the national dish of Afghanistan. Azerbaijani shah-pilaf. See also: Caribbean cuisine. Uyghur polu.

Tajik oshpaz. Kashmiri pulao with nuts and fruit. Food portal. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt, World and Its Peoples.

Marshall Cavendish, , p. Cengage Learning, , p. Achaya Indian food: a historical companion. Oxford University Press.

The word itself is medieval Farsi, and the dish may have been created in the early sixteenth century at the Safavid court in Persia. Achaya has clearly read a lot about Indian food, but it was in what historians call secondary sources.

In other words, he's mostly reporting what other people have concluded from the primary evidence.

Rarely, if ever, does he go to the original data to verify their conclusions. This is a dangerous practice, particularly in India, because certain Indian scholars like to claim that everything in the world originated in India a long time ago.

Achaya even invents one or two myths of his own. He says there is evidence that south Indians were making pilaf 2, years ago, but if you look up the book he footnotes, you find that the Old Tamil word pulavu had nothing to do with pilaf.

It meant raw meat or fish. All around India one finds preparations that came originally from outside South Asia.

Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did biryani and pulao , two rice preparations, usually with meat.

Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao or pilav seems to have come from Arabic and Persian.

It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs Achaya, b: 11 , but it is also true that biryani and pulao today carry mainly the stamp of the Mughal times and its Persianized high culture.

University of California Press. The Guardian. Sun Sentinel. The Oxford Companion to Food. Retrieved Boston Globe.

New York Times. University of Michigan Library. Armenian Loanwords in Turkish. Otto Harrassowitz Verlag. Mershon Company. Hippocrene Books.

Essential Sindhi Cookbook. Penguin Books India. Retrieved 22 August The Sindhi Kitchen. However, there is no evidence that rice was cooked by this technique in India before the Muslim invasions, and Indians themselves associate pilaf-making with Muslim cities such as Hyderabad, Lucknow, and Delhi.

The first descriptions of the pilaf technique appear in the 13th-century Arabic books Kitab al-Tabikh and Kitab al-Witsla ila al Habib, written in Baghdad and Syria, respectively.

They show the technique in its entirety, including the cloth beneath the lid, and describe still-current flavourings such as meat, pulses, and fruit.

This method is designed to leave the grains separate and tasty, making the rice fluffy and very flavorful.

After soaking, parboiling, and draining, the rice is poured into a dish smeared with melted butter. The lid is then sealed tightly with a cloth and a paste of flour and water.

The last stage is to steam it on low heat for about half an hour, after which the rice is removed and fluffed. The size of the empire allowed many foods to spread throughout the Middle East.

From India, rice went to Syria, Iraq, and Iran, and eventually, it became known and cultivated all the way to Spain.

Many dishes of that period are still prepared today with ingredients available to the common people. Some of these are vinegar preserves, roasted meat, and cooked livers, which could be bought in the streets, eaten in the shops, or taken home.

Such dishes considerably influenced medieval European and Indian cookery; pilaf and meat patties that started out as samosa or sambusak.

Achaya writes that the Muslims imported a new refinement and a courtly etiquette of both group and individual dining into the austere dining ambience of Hindu society.

Babur's son, Humayun, came back to India after spending a long period of exile in Kabul and the Safavid imperial court in Iran. He brought with him an entourage of Persian cooks who introduced the rich and elaborate rice cookery of the Safavid courts to India, combining Indian spices and Persian arts into a rich fusion that became the iconic dish of Islamic South Asian cuisine, the biryani.

Such dishes considerably influenced medieval European and Indian cookery; for example, paella , which evolved from pulao , and pilaf and meat patties that started out as samosa or sambusak.

Rice dishes. Rice List of rice dishes List of fried rice dishes. Jollof rice Thieboudienne. Plov Osh. American fried rice Khao kha mu Khao mu daeng Kralan Thai fried rice.

Category WikiProject Food and drink. Links to related articles. Armenian cuisine. Bokon Choreg Gata Lavash Matnakash.

Fasulya Ghapama Harisa Kchuch Tjvjik. Kebab Khorovats Matagh. Arzni Bjni Dilijan Jermuk. Armenian coffee Tahn Tarkhun.

Armenian brandy Oghi Multiple var. Houx Mulberry Vodka. Armenian wine main article Pomegranate wine. Cypriot cuisine.

Greek cuisine. Ancient Greek cuisine Ancient Greece and wine Byzantine cuisine. Greece portal. Indian dishes by region.

Dhokla Khakhra. Iranian cuisine. Lighvan cheese Feta Beyaz Peynir. Delal sauce Mahyawa. Most recipes start with a similar process.

To provide full cooking, liquids like broth are added, which add incredible flavor to the dish. Depending upon recipe, a variety of vegetables and meat may be added too, so you can create much more than a side dish with pilaf; it can be a whole and filling meal instead.

Due to extensive trading with the Persians, the dish became particularly popular in most Mediterranean cuisines, including those from Armenia and Greece, and it was also popularized in parts of Eastern Europe, in places like Israel, and elsewhere.

Each culture has created its own version of pilafs. Jamaican pilaf may not taste anything like Russian versions of the dish. One fairly constant aspect of pilaf is that the grain used is seasoned by cooking it in broth, with various spices, meats and vegetables added.

Usually, any liquids are cooked down or sometimes drained if liquid remains after the grain is fully cooked. Additions at the end of cooking can include a bit of butter, though the dish is often so flavorful it hardly needs dressing up.

A number of dishes take their cue from pilaf. Jambalaya and paella are variants.

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The seasoned meat is usually cooked in a stew, with the rice and other vegetables added afterwards. Coconut milk and spices are also key additions in some islands.

Trinidad is recognized for its pelau , a layered rice with meats and vegetables. It is a mix of traditional African cuisine and "New World" ingredients like ketchup.

The process of browning the meat usually chicken, but also stew beef or lamb in sugar is an African technique.

In Tobago pelau is commonly made with crab. Central Asian , e. A limited degree of steaming is commonly achieved by covering the pot.

It is usually cooked in a kazon or deghi over an open fire. The cooking tradition includes many regional and occasional variations.

Chicken palov is rare but found in traditional recipes originating in Bukhara. Palov is usually spiced with whole black cumin , coriander , barberries , red pepper , marigold , and pepper.

Heads of garlic and garbanzo beans are buried into the rice during cooking. Sweet variations with dried apricots , cranberries and raisins are prepared on special occasions.

Although often prepared at home, palov is made on special occasions by an oshpaz osh master chef , who cooks it over an open flame, sometimes serving up to 1, people from a single cauldron on holidays or occasions such as weddings.

Oshi nahor , or "morning palov", is served in the early morning between 6 and 9 am to large gatherings of guests, typically as part of an ongoing wedding celebration.

In Xinjiang, where the dish is known as polu, it is often served with pickled vegetables, including carrots, onion and tomato.

Uzbek plov being prepared in a kazon in a Tashkent home. Osh palov , a staple dish in Uzbek , Tajik , and Bukharan Jewish cuisine.

Pulao is usually a mixture of either lentils or vegetables, mainly including peas , potatoes , french beans , carrots or meat, mainly chicken, fish, lamb, pork or prawn.

A typical Bengali pulao consists of rice , cashewnut , raisin , saffron , ghee and various spices like nutmeg , bay leaf , cinnamon , cardamom , cumin , clove and mace.

There are also few very elaborate pulaos with Persianized names like hazar pasand "a thousand delights". It is considered very high in food energy and fat.

A pulao is often complemented with either spiced yogurt or raita. Pulao Mangsho , with condiments and yogurt, West Bengal, India.

Matar pulao with peas served with boondi raita and papadum. Persian culinary terms referring to rice preparation are numerous and have found their way into the neighbouring languages: polow rice cooked in broth while the grains remain separate, straining the half cooked rice before adding the broth and then "brewing" , chelow white rice with separate grains , kateh sticky rice and tahchin slow cooked rice, vegetables, and meat cooked in a specially designed dish.

There are also varieties of different rice dishes with vegetables and herbs which are very popular among Iranians.

In home cooking mutton and beef are sometimes substituted with chicken, due to higher prices of mutton. As with Afghan cuisine, Kabuli palaw is a staple dish in the western part of the Pakistan, and this style of Pulao is often embellished with sliced carrots, almonds and raisins, fried in a sweet syrup.

Pulao is famous in all parts of Pakistan, but the cooking style can vary slightly in other parts of the country.

It is prepared by Sindhi people of Pakistan in their marriage ceremonies, condolence meetings, and other occasions.

Traditional Levantine cooking includes a variety of Pilaf known as " Maqlubeh ", known across the countries of the Eastern Mediterranean. The rice pilaf which is traditionally cooked with meats, eggplants, tomatoes, potatoes, and cauliflower also has a fish variety known as "Sayyadiyeh", or the Fishermen's Dish.

Turkish cuisine contains many different pilaf types. Using mainly these three types, Turkish people make many dishes such as perdeli pilav , and etli pilav rice cooked with cubed beef.

Unlike Chinese rice, if Turkish rice is sticky, it is considered unsuccessful. To make the best rice according to Turkish people, one must rinse the rice, cook in butter, then add the water and let it sit until it soaks all the water.

This results in a pilaf that is not sticky and every single rice grain falls off of the spoon separately.

From Wikipedia, the free encyclopedia. Rice dish. Kabuli palaw , the national dish of Afghanistan. Azerbaijani shah-pilaf.

See also: Caribbean cuisine. Uyghur polu. Tajik oshpaz. Kashmiri pulao with nuts and fruit. Food portal. Encyclopedia of Jewish Food.

Houghton Mifflin Harcourt, World and Its Peoples. Marshall Cavendish, , p. Cengage Learning, , p. Achaya Indian food: a historical companion.

Oxford University Press. The word itself is medieval Farsi, and the dish may have been created in the early sixteenth century at the Safavid court in Persia.

Achaya has clearly read a lot about Indian food, but it was in what historians call secondary sources. In other words, he's mostly reporting what other people have concluded from the primary evidence.

Rarely, if ever, does he go to the original data to verify their conclusions. This is a dangerous practice, particularly in India, because certain Indian scholars like to claim that everything in the world originated in India a long time ago.

Achaya even invents one or two myths of his own. He says there is evidence that south Indians were making pilaf 2, years ago, but if you look up the book he footnotes, you find that the Old Tamil word pulavu had nothing to do with pilaf.

It meant raw meat or fish. All around India one finds preparations that came originally from outside South Asia. Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India.

So did biryani and pulao , two rice preparations, usually with meat. Fried rice in Asian cuisines is somewhat similar. Risotto is another dish that can be directly tied to this the early Persian dish.

Some recipes like chelow and pelow precook the rice by boiling, and then drain the liquid and allow the rice to continue to steam, which creates a crust on the bottom of the dish.

Biryani , found in Iran, Pakistan and North India, are heavily spiced pilafs that may include a variety of meats, vegetables, and may vary tremendously in each region.

Some cooks use brown rice to make pilaf. Please enter the following code:. Login: Forgot password? Schnellboot-Rennen: jetzt spielen! Flugauto-Simulator - jetzt spielen!

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