Pilaf

Acem Pilawi, a traditional Ottoman-style pilaf molded with meat, nuts, and currants

Alternative Name

pilaupulaoplovpolowpilav

Place Of Origin

Ancient Persia

Origin Period

4th century BCE onwards

Region

Central AsiaMiddle EastSouth AsiaCaucasusBalkans

Type

Savory rice dish

Course

Main dish

Serving Temperature

Hot

Main Ingredients

Riceseasoned broth/stock

Common Additions

Meatvegetablesfruitsnutsspices

Typical Spices

Cumincardamomcinnamonsaffron

Meat Types

Lambbeefchickengoat

Vegetarian Versions

Yes, common in Iranian and some other variants

Cooking Method

Sautéing rice then simmering in broth, or parboiling and steaming

Texture

Fluffy with separate grains

Variations

Uzbek plovIranian polowIndian pulaoTurkish pilavCentral Asian osh

Related Dishes

Paellabiryanirisottokabuli palaw

National Dish

Plov in Uzbekistan

Unesco Status

Specific variants inscribed on UNESCO Representative List of the Intangible Cultural Heritage of Humanity: ''Palov culture and tradition'' (Uzbekistan, 2016) and ''Oshi Palav, a traditional meal and its social and cultural contexts in Tajikistan'' (Tajikistan, 2016)

Etymology

From Persian ''pilāw'' (also ''polow'' or ''polo'')

First Attested

Early 17th century in English

Spread Via

Silk RoadTurkic migrationsArab conquestsMughal Empire

Cultural Role

Festive dish, communal gatherings, weddings, hospitality, daily meals

Pilaf is a savory rice dish, originating in ancient Persia and with roots in ancient Indian subcontinent, and having evolved into numerous regional variations worldwide, including those versions considerably developed in the Indian subcontinent, prepared by cooking grains in a seasoned broth, typically incorporating ingredients such as meat, vegetables, fruits, or nuts to create distinct, fluffy textures rather than a creamy consistency like risotto.^[1]^[2] The term derives from the Persian pilaw, entering English as pilau in the early 17th century, and refers to an Oriental preparation of rice boiled with meat or other flavorings.