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Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for ...
The rice is cooked by being soaked and then placed on top of the other ingredients, so it steams--in contrast to other popular ways of making pilaf, where rice is fried, and the other ingredients added, and then the entire dish being cooked in water. [3] Oshi toki – stuffed grape leaves, similar to dolma, usually served as a cold appetizer.
Tajik pilaf with lamb and quail eggs. Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. Palov or palav (Tajik: палав), also called osh (Tajik: ош), is the national dish in Tajikistan, as in other countries in the region.
Maqluba (also attested by a variety of other spellings in English; Arabic: مَقْلُوبَة, romanized: maqlūba, lit. 'upside-down') is a traditional Levantine dish, a variety of Pilaf [1] that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq.
The rice cooking method is known as pilaf, [1] by which the rice is fluffy, light and does not stick. Traditionally, a long-grain rice, such as basmati or jasmine, is used, [1] although short-grain rice, such as bomba or Misri ("Egyptian"), can be used perfectly. Brown rice can also be used. [2]
Pilaf is a seasoned rice, bulgur, or shelled wheat dish often served with meats such as lamb or beef. Armenian recipes may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and allspice. [17] One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice ...
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Pelau shares its origins with pilaf, a rice dish from Central Asia, the Middle East, East Africa, South Asia, and Spain, with their original version of their dish, Paella. Pelau is a Creole dish. When the island was under Spanish colonial rule, their version of Paella was passed down to the slaves who transformed the dish.
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